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Mint and yoghourt taste soft sweets

A technology of yogurt and mint, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problem that nutrients are not effectively improved, and achieve the effect of good health care, rich nutrition and enhancement of human immunity.

Inactive Publication Date: 2014-03-12
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Candy is a kind of sweet food that is deeply loved by people. Candies of various tastes and shapes emerge in an endless stream on the market. Now the candies have been obtained in terms of taste and shape. It is a great breakthrough, but as a snack food that people often choose, the nutritional content of candy has not been effectively improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A mint yoghurt fudge, consisting of the following raw materials in parts by weight (Kg): 300 sucrose, 80 maltose, 70 lactose, 20 honey, 12 edible gelatin, 40 tremella superfine powder, 30 mung beans, 35 corn syrup, 45 pears, and lemon slices 18. Mint 10, yogurt 70, plum juice 20, rosemary 6, roselle 6, rose 7, lotus leaf 7, grapefruit peel-5, orange seed 4, orchid 5, water amount.

[0013] A preparation method of mint yoghurt fudge, comprising the following steps:

[0014] (1) Wash the mung beans, put them in the pot, add tremella superfine powder and corn syrup, heat and simmer for 60 minutes, after cooling, filter, and take the filtrate for later use;

[0015] (2) Wash the pears, take the pulp, cut into slices, put them in the pot together with lemon slices and mint, pour in yogurt and plum juice, cook for 30 minutes, cool and filter, and get mint yogurt juice;

[0016] (3) Extract rosemary, roselle, rose, lotus leaf, pomelo peel, orange seed and orchid with twice th...

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PUM

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Abstract

The invention provides mint and yoghourt taste soft sweets. The mint and yoghourt taste soft sweets are composed of following raw materials in parts by weight: 300-320 parts of sucrose, 80-90 parts of maltose, 70-80 parts of lactose, 20-30 parts of honey, 12-15 parts of edible gelatin, 40-50 parts of tremella submicron powder, 30-40 parts of mung beans, 35-40 parts of corn slurry, 45-50 parts of snow pears, 18-22 parts of lemon slices, 10-12 parts of mints, 70-80 parts of yoghourt, 20-30 parts of dark plum juice, 6-7 parts of rosemary, 6-7 parts of hibiscus sabdariffa linn, 7-8 parts of roses and the like. The mint and yoghourt taste soft sweets have abundant nutrition and contain the tremella submicron powder so as to enhance the human immunity, tonify the kidney and lubricate the intestines; extracts with the effects of maintaining beauty and keeping young, calming the nerves and tranquilizing the air, regulating the blood lipids and the like of flowers and plants including the roses, the hibiscus sabdariffa linn, the rosemary and the like are also added so that the mint and yoghourt taste soft sweets have a very good health-care effect; the soft sweets have a special health-care effect and can be beneficial to the human health.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of candies and preparation methods thereof, in particular to a mint yoghurt soft candy. Background technique [0003] Candy is a kind of sweet food that is deeply loved by people. Candies of various tastes and shapes emerge in an endless stream on the market. Now the candy has made great breakthroughs in taste and shape, but as a snack food that people often choose, Its nutritional content has not been effectively improved. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of mint yoghurt fudge. [0005] The present invention is achieved through the following technical solutions: a mint yoghurt fudge, which consists of the following raw materials in parts by weight: 300-320 sucrose, 80-90 maltose, 70-80 lactose, 20-30 honey, 12-15 edible gelatin, Tremella superfine powder 40-50, mung bean 30-40, c...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 童伟雄林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD
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