Hard candy and production process thereof

A technology of hard candy and craftsmanship, applied in the confectionery industry, confectionery, food science and other directions, to achieve the effect of expanding utilization channels and good taste

Inactive Publication Date: 2011-05-04
高厚基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Minority people in Lijiang eat this fungus with fire roast and dip it in salt. It tastes very good. A lot of research data show that it contains protein, fat and various amino acids, including 8 kinds of amino acids necessary for human body, and also contains vitamins B1, B2, C and PP have the effects of strengthening the body, benefiting the stomach, relieving pain, regulating qi and resolving phlegm, and the development of these two properties into candies has not been reported so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: Prepare 45 kg of white granulated sugar, 26 kg of syrup, 15 kg of coconut powder, 15 kg of Panax notoginseng powder after 100 mesh screening, 0.1 kg of citric acid, 0.03 kg of vanillin, and 20.5 kg of water; the production process is as follows:

[0014] (1) Sugar melting: Pour water into the weighed white sugar, turn on the steam to melt the sugar, wait until the white sugar is completely melted and boiled, the air pressure is controlled at 0.25??-0.30MPa, and the temperature is controlled at 105°C-110°C; ( 2) Filtration; the boiled sugar water is filtered with a 100-mesh filter, and the filter is cleaned in time after filtering;

[0015] (3) Cooking: Add the prepared Panax notoginseng powder into the filtrate and stir evenly. The temperature is below 160°C, concentrated to a water content below 3%, and the acidity is at PH=6-6.5. If it is concentrated at about ℃ to a water content of <3%, then the deepening of the color can be reduced.

[0016] (4) Co...

Embodiment 2

[0019] Embodiment 2: 46 kg of white granulated sugar, 25 kg of syrup, 16 kg of coconut powder, 20 kg of matsutake powder after screening through a 100-mesh sieve, 0.12 kg of citric acid, 0.04 kg of vanillin, 20 kg of water demand, according to embodiment 1 craft production.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a hard candy and a production process thereof. The candy is prepared from 45 to 50 parts of white granulated sugar, 25 to 30 parts of syrup, 15 to 20 parts of coconut powder, 15 to 20 parts of dry powder, 0.1 to 0.25 part of citric acid, 0.03 to 0.45 part of vanillin and 20 to 20.5 parts of water according to a hard candy production process. The hard candy has good mouthfeel; notoginseng root or tricholoma mastsutake powder is added into the candy, so that the candy has certain medicinal and health-care functions, and the utilization ways of notoginseng root and tricholoma mastsutake resources are expanded. The notoginseng root and the tricholoma mastsutake powder are subjected to wall breaking grinding technology so as to greatly improve the mouthfeel of the candy, facilitate the absorption of active ingredients, and provide a novel product for a tourist market of Yunnan.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a candy food and a production process thereof. Background technique [0002] Candies are common snacks in daily life. They come in many varieties and are constantly being introduced. In addition to the more traditional milk-flavored and fruit-flavored candies, there are also many candies added with medicinal materials, such as ginseng candies and throat lozenges, to meet the preferences of different groups of people. , Panax notoginseng and matsutake are special products in Yunnan. Panax notoginseng is a medicinal plant with the effects of dispelling blood stasis and hemostasis, reducing swelling and relieving pain. , swollen and painful; matsutake mushroom meat is thick, with aroma, delicious taste, is a rare wild edible fungus. Minority people in Lijiang eat this fungus with fire roast and dip it in salt. It tastes very good. A lot of research data show...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 高厚基
Owner 高厚基
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