Production process for fruit caramels

Abstract

The invention relates to candies, in particular to a production process for fruit caramels. The sweetness of the caramels is reduced and the mouthfeel of the caramels is improved by hawthorn and lemon pulp, and the caramels are sour and sweet and easy to digest; meanwhile, a rose pollen component is added and has the effects of tonifying lung and spleen and benefiting liver and gall, and the caramels are aromatic, sweet, and refreshing. If used for a long term, the fruit caramels have a good beautifying effect, can effectively remove radicals and eliminate pigmentation, and make a user rejuvenated. The fruit caramels can serve as a leisure food, have the effects of keeping health and beautifying, and are particularly suitable for female.

Description

technical field

[0001] The invention relates to a candy, in particular to a production process of fruit caramel. Background technique

[0002] Caramel is a food made from starchy grains such as sorghum, rice, barley, millet, and corn through fermentation and saccharification. Caramel mainly contains maltose, and contains vitamin B and iron and other ingredients. There are soft and hard points. The soft one is a yellow-brown viscous liquid; the hard one is made of soft caramel after being stirred and mixed with air, and then solidified into a porous yellow-white candy. For medicinal purposes, soft caramel is better. Sweet in taste, warm in nature. Can make up the priority, moisten the lung and relieve cough, detoxify. Dissolve drink, put into decoction, swallow, or put into candy, etc. But the caramel kind on the market is relatively single at present, and taste is relatively poor.

[0003] Therefore need to design a kind of caramel that adopts fresh fruit juice as raw ...