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Licorice candy

A licorice and candy technology, applied in confectionery, confectionery industry, food science and other directions, to achieve the effect of increasing fiber content, improving absorption, and improving nutritional value

Inactive Publication Date: 2014-04-23
YINGSHANG HAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If licorice and chrysanthemum can be added to candy, it can provide sugar and at the same time achieve the function of clearing away heat and fire, but there is no such candy on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A licorice candy, comprising by weight: 15 parts of licorice, 20 parts of maltose, 25 parts of white granulated sugar, and 1 part of chrysanthemum; decoct with water to make a concentrated solution; (2), crush the remaining 8 parts of licorice into 60-mesh powder; (3), mix the concentrated solution with maltose, white sugar and licorice powder, and boil at 105°C , heated for 50 minutes, and stirred while heating; (4), inject the above-mentioned boiled syrup into a mold, and cool to obtain licorice candy.

Embodiment 2

[0011] A licorice candy, comprising by weight: 20 parts of licorice, 30 parts of maltose, 30 parts of white sugar, and 2 parts of chrysanthemum; decoct with water to make a concentrated solution; (2) crush the remaining 10 parts of licorice into 80-mesh powder; (3) mix the concentrated solution with maltose, white sugar and licorice powder, and boil at 110°C , heated for 40 minutes, and stirred while heating; (4), inject the above-mentioned boiled syrup into a mold, and cool to obtain licorice candy.

Embodiment 3

[0013] A licorice candy, comprising by weight: 15 parts of licorice, 20 parts of maltose, 25 parts of white granulated sugar, and 1 part of chrysanthemum; decoct with water to make a concentrated solution; (2), crush the remaining licorice into 60-mesh powder; (3), mix the concentrated solution with maltose, white sugar and licorice powder, boil at 98°C, and heat 50min, stirring while heating; (4), the above-mentioned boiled syrup is poured into the mold, cooled, and the licorice candy is obtained.

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PUM

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Abstract

The invention belongs to the field of food, and particularly relates to a licorice candy comprising licorice, maltose, white sugar, and chrysanthemum; the licorice candy is prepared by the following steps: (1) decocting chrysanthemum and a half weight of licorice with a proper amount of water to prepare a concentrate; (2) crushing the residual licorice into powder; (3) mixing the concentrate, maltose, white sugar and licorice powder, performing decoction; (4) injecting the decocted syrup into a mold, cooling to obtain the licorice candy. According to the invention, by adding chrysanthemum and licorice during the candy preparation process, the candy is provided with the effects of clearing heat and reducing internal heat; licorice is divided into two parts for addition; the use of the concentrate improves the absorption of licorice nutritional ingredients; the use of licorice powder both provides nutritional ingredients and increases the fiber content of the candy, and further improves the nutrition value of the candy.

Description

technical field [0001] The invention belongs to the field of food, in particular to a licorice candy. Background technique [0002] Candy is a solid or semi-solid sweet food made of white granulated sugar, or permitted sweeteners and food colorings as the main raw materials, and processed according to certain production process requirements. Licorice, also known as Ural licorice, is a perennial herb belonging to the family Fabaceae. It is a kind of tonic Chinese herbal medicine. The medicinal parts are roots and rhizomes, which are mainly used for clearing away heat and detoxification, eliminating phlegm and relieving cough, abdominal pain and so on. In terms of efficacy, chrysanthemum is sweet and slightly cold in nature. It has the effects of dispersing wind and heat, calming the liver and improving eyesight, eliminating cough and relieving pain. Refreshing effect. Sweets are often high in sugar and just provide the sugar the body needs without other functional ingredi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD
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