Ginseng candy and production method thereof

A technology of ginseng and white sugar, applied in confectionary, confectionery industry, food preparation, etc., can solve the problems of monotonous taste, limited ginseng ingredients, simple ingredients, etc., and achieve the effect of pure and soft taste

Inactive Publication Date: 2009-06-03
贺小茹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ginseng sugar, as a kind of sugar snack food, is generally not eaten too much, so the actual intake of ginseng ingredients by consumers is very limited, and it is difficult to achieve substa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 13.0kg of white granulated sugar and 18.0kg of liquid glucose, mix them together, add an appropriate amount of water, stir evenly, and heat to dissolve the sugar; filter the obtained sugar solution, boil it to 120°C; cool it to 70°C, and then pour it into the material Add 400g of American ginseng granules, 26g of menthol, and 95ml of ginseng essence to the mixture, stir and blend; cool and shape the blended material, cut and pack to obtain the finished candy.

Embodiment 2

[0019] Weigh 13.0kg of white granulated sugar and 15.0kg of liquid glucose, mix them together, add an appropriate amount of water, stir evenly, and heat to dissolve the sugar; filter the obtained sugar solution, boil to 120°C; cool to 70°C, and then add to the material Add 300g of American ginseng granules, 21g of menthol, and 90ml of ginseng essence to the mixture, stir and blend; cool and shape the blended material, cut and pack to obtain the finished candy.

Embodiment 3

[0021] Weigh 18.0kg of white granulated sugar and 16.5kg of liquid glucose, mix them together, add an appropriate amount of water, stir evenly, and heat to dissolve the sugar; filter the obtained sugar solution, boil it to 130°C; cool it to 80°C, and then pour it into the material Add 300g of American ginseng granules, 30g of menthol, and 90ml of ginseng essence into the mixture, stir and blend; cool and shape the blended material, cut and pack to obtain the finished candy.

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PUM

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Abstract

The invention provides a ginseng candy and a production method thereof. The ginseng candy is prepared from the following raw materials: white granulated sugar, liquid glucose, ginseng granules and mentha camphor, and the procedures are as follows: dissolving sugar, boiling out, blending, cooling and molding, cutting, packaging and the like. The method helps obviously increase the content of the ginseng ingredient in the candy by reasonably selecting and proportioning various raw materials, thus providing the ginseng candy with a better nourishing and healthcare function and facilitating a ginseng candy eater to obtain a substantial nourishing and health effect. As the ginseng candy contains the mentha camphor, the cool and refreshing taste of the mentha camphor weakens the bitter taste of the ginseng ingredient, and the ginseng candy has pure, mellow, refreshing and sweet taste. Besides the nourishing and healthcare effect, the ginseng candy has the efficacies of moistening throat and reducing pathogenic fire, refreshing brain and tranquilizing mind, relieving restlessness and alcoholism, promoting salivation to quench thirst, refreshing breath and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a ginseng candy and a preparation method thereof. Background technique [0002] Candy is a kind of solid sweet food made from granulated sugar and starch syrup as the main raw materials, adding certain ingredients according to different flavor characteristics, and going through high-temperature boiling and molding processes. Starch syrup, also known as liquid glucose, glucose-wheat syrup, glucose syrup, etc., is a hydrolysis product of starch produced under the action of enzymes or acids. The main components are glucose and maltose, and also contain a certain amount of oligosaccharides and dextrin. Liquid glucose is pure in nature, with moderate sweetness and viscosity, good anti-crystallization and anti-oxidation properties, so it is widely used in the candy industry. The sweetness of the candy makes the candy taste mild and delicate. There are many kinds of conf...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23G3/48A23G3/36A23L1/30A23L33/00
Inventor 贺小茹
Owner 贺小茹
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