Sophora flower candy and producing method thereof

Abstract

The invention relates to the field of candy foods, in particular to a sophora flower candy and a producing method thereof. The sophora flower candy is characterized by comprising the following compositions in percentage by weight: 45 to 75 percent of sophora flower jelly, 25 to 55 percent of powder auxiliary material, and proper sophora flower honey. The method comprises the following steps: washing fresh sophora flowers; adding 2 to 4 times of water into the sophora flowers for grinding, gum jordaning, degrading, centrifugal degasification and filtering to prepare the sophora flower candy. The degrading step is to put the sophora flower jelly which is subjected to gum jordaning in a reaction kettle, heat the jelly, add pectase in the kettle, and stir the mixture at constant temperature. The powder auxiliary material is prepared by mixing isomalto-oligosaccharide as a main auxiliary material and the sophora flower powder, wherein the isomalto-oligosaccharide powder accounts for 60 to 90 percent of the auxiliary material by weight, and the sophora flower powder accounts for 10 to 40 percent of the auxiliary material by weight; one half of the powder auxiliary material is used in a process step of regulating, while the other half is used in a process step of stirring. The sophora flower candy can be used for maintaining normal resisting capability of capillary vessels, reducing blood pressure, and preventing and treating apoplexy, and simultaneously has the effects of clearing heat, nourishing middle energizer, detoxifying and moistening dryness.

Description

technology field; [0001] The invention relates to the field of candy and food, in particular to a Sophora japonica candy and a production method thereof. Background technique: [0002] As we all know, the microvessels in the human oral cavity are very rich, and the oral mucosa has a large surface area. The essence of candy-containing food can be directly absorbed by the oral cavity and enter the vascular circulation. People have developed various candies by taking advantage of the characteristic of candy-containing food , but have not yet seen the confectionary food that takes Sophora japonica as the main raw material to make. Invention content: [0003] The object of the present invention is to overcome the deficiencies of the prior art, and provide a Sophora japonica candy with simple production process, easy operation, reasonable formula process, good taste, rich floral fragrance, rich fiber and chewy resistance and its production method. [0004] The technical scheme ...

AI Technical Summary

Problems solved by technology

[0002] As we all know, the microvessels in the human oral cavity are very rich, and the oral mucosa has a large surface area. The essence of candy-containing food can be directly absorbed by the oral cavity and enter the vascular circulation. People have developed various candies by taking advantage of the characteristic of candy-containing food , but there is no candy food made of Sophora japonica as the main raw material