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A kind of low-sugar reducing fire candy and preparation method thereof

A technology of continuous boiling of candy, which is applied in food preparation, confectionery, confectionary industry, etc., can solve the problems of lack of health-care therapeutic function and single efficacy of candy, and achieve the effect of food safety, unique taste and reasonable compatibility

Active Publication Date: 2015-08-19
广东金添动漫股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing candy has single efficacy and lacks health-care dietary function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A low-sugar antifire candy, comprising in parts by weight: 500 parts of white granulated sugar, 100 parts of sorbitol, 20 parts of lactitol, 8 parts of licorice, 20 parts of honeysuckle, 5 parts of lotus seed heart, 3 parts of bamboo leaves, and 4 parts of Luo Han Guo , 3 parts of mulberry leaves, 2 parts of reed root, 1 part of aloe vera, 4 parts of Ophiopogon japonicus, and 5 parts of tangerine peel.

[0012] The preparation method of above-mentioned low-sugar reducing fire candy comprises the following steps:

[0013] Step 1, mixing licorice, honeysuckle, lotus seed heart, bamboo leaves, Luo Han Guo, mulberry leaves, reed root, aloe vera, Ophiopogon japonicus and tangerine peel according to weight, then extracting with water, concentrating and drying to obtain a traditional Chinese medicine extract for later use;

[0014] Step 2, boil white granulated sugar, sorbitol and lactitol together with 2 times the weight of water in parts by weight, and then add the tradition...

Embodiment 2

[0016] A low-sugar fire-reducing candy, comprising in parts by weight: 800 parts of white granulated sugar, 200 parts of sorbitol, 30 parts of lactitol, 10 parts of licorice, 30 parts of honeysuckle, 7 parts of lotus seed heart, 5 parts of bamboo leaves, and 9 parts of Luo Han Guo , 7 parts of mulberry leaves, 6 parts of reed root, 5 parts of aloe vera, 9 parts of Ophiopogon japonicus, 12 parts of tangerine peel.

[0017] The preparation method of the above-mentioned low-sugar fire-reducing candy is the same as in Example 1.

Embodiment 3

[0019] A low-sugar antifire candy, comprising in parts by weight: 635 parts of white granulated sugar, 148 parts of sorbitol, 24 parts of lactitol, 9 parts of licorice, 27 parts of honeysuckle, 6 parts of lotus seed heart, 4 parts of bamboo leaves, and 7 parts of Luo Han Guo , 5 parts of mulberry leaves, 3 parts of reed root, 4 parts of aloe vera, 7 parts of Ophiopogon japonicus, and 8 parts of tangerine peel.

[0020] The preparation method of the above-mentioned low-sugar fire-reducing candy is the same as in Example 1.

[0021] The fire-reducing candy prepared in the above examples has a sweet and smooth taste, and has an obvious fire-reducing effect after eating, and can well relieve symptoms of fire such as dry throat and dry stool.

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PUM

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Abstract

The invention provides a low-sugar internal heat-decreasing candy and a preparation method thereof. The low-sugar internal heat-decreasing candy comprises the following components in parts by weight: 500-800 parts of white granulated sugar, 100-200 parts of sorbitol, 20-30 parts of lactitol, 8-10 parts of liquorice, 20-30 parts of honeysuckle, 5-7 parts of lotus plumule, 3-5 parts of bamboo leaf, 4-9 parts of momordica grosvenori, 3-7 parts of mulberry leave, 2-6 parts of rhizoma phragmitis, 1-5 parts of aloe, 4-9 parts of dwarf lilyturf tuber and 5-12 parts of pericarpium citri reticulatae. The preparation method for the low-sugar internal heat-decreasing candy comprises the following steps: firstly, extracting the Chinese herbal medicinal ingredients by water, concentrating, and drying to obtain Chinese herbal extracts; then, mixng the Chinese herbal extracts with the other components, and preparing the low-sugar internal heat-decreasing candy according to a conventional preparation process of hard candies. The low-sugar internal heat-decreasing candy not only has an internal heat-clearing health-care function and has very good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a low-sugar fire-reducing candy and a preparation method thereof. Background technique [0002] Candy is a solid or semi-solid sweet food made of white granulated sugar, powdered syrup or other permitted sweeteners and food coloring as the main raw materials and processed according to certain production process requirements. Candies can be divided into hard candies, hard sandwich candies, cream candies, gel candies, gum-based candies, inflatable candies and compressed candies. Existing candy has a single effect and lacks the therapeutic function of health care. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art and provide a low-sugar fire-reducing candy and a preparation method thereof. The candy not only has the health-care function of clearing fire, but also has a good taste. [0004] A low-sugar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23L1/29A23L33/00
Inventor 陈伟强
Owner 广东金添动漫股份有限公司
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