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Ginger shoot candy and preparation method

A technology of ginger candy and ginger candy, which is applied in confectionary, confectionary industry, food science, etc. It can solve the problems of spicy taste, dark yellow color of ginger candy, sticky teeth, etc., and achieve uniform and mellow taste, soft and hard taste Moderate, prevent sugar from sticking to the teeth or too hard

Active Publication Date: 2014-06-25
陈章义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional ginger candy often has defects such as dark yellow color, sticky teeth, and spicy taste

Method used

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  • Ginger shoot candy and preparation method
  • Ginger shoot candy and preparation method
  • Ginger shoot candy and preparation method

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preparation example Construction

[0033] The preparation technological process of described ginger bud ginger candy is as follows,

[0034] Step 1) Ingredients: Mix fresh Phoenix local ginger buds, white sugar, and brown sugar with an electronic scale according to the prescribed ratio;

[0035] Step 2) Ginger liquid Wash the fresh Phoenix local ginger buds, preferably without peeling, cut into 5-10mm thick ginger slices, freeze, crush, and squeeze twice. Preferably, the above process can be: below -18°C Freeze in the freezer for 5-8 hours, take it out and immediately crush it to 5-30 mesh powder, add appropriate amount of water and stir evenly, put it in a high-power juicer to squeeze ginger juice, add appropriate amount of water, stir evenly and then squeeze. The two pressed juices were combined and allowed to stand, and the precipitate and supernatant were separated, and the supernatant was taken as ginger juice.

[0036] Step 3) Cooking: first put 15-25% by weight of water and ginger liquid in the ingredie...

Embodiment 1

[0045] A kind of ginger candy with ginger sprouts, which is prepared according to the weight ratio: 45% by weight of local ginger buds in Fenghuang, 50% by weight of white granulated sugar above grade 1 in "GB317-1998", and 5% by weight of brown granulated sugar.

[0046] The preparation technological process of the Phoenix ginger bud ginger candy of the present embodiment is as follows,

[0047] Step 1) For ingredients, mix fresh Phoenix local ginger buds, white sugar, and brown sugar with an electronic scale according to the specified ratio; Step 2) Ginger liquid Wash the fresh Phoenix local ginger buds, cut them into slices, and store them under -18°C Pre-freeze in the freezer for 5 hours. After taking it out, immediately pulverize it into a 5-mesh powder, add an appropriate amount of water and stir evenly, put it in a high-power juicer to squeeze the ginger juice, add an appropriate amount of water, stir evenly and then squeeze, and combine the two squeezed juices , leave ...

Embodiment 2

[0049] A kind of ginger candy with ginger buds, according to the weight ratio, respectively take: 35% by weight of ginger buds from other origins, 55% by weight of white granulated sugar above grade 1 in "GB317-1998", 10% by weight of brown granulated sugar, bonded on the surface of ginger candy Fenghuang local fried white sesame, Fenghuang local fried peanuts.

[0050] The preparation technological process of the ginger bud ginger candy of the present embodiment is as follows,

[0051] Step 1) Ingredients Prepare fresh ginger buds, white sugar, and brown sugar with an electronic scale according to the specified ratio; Step 2) Ginger liquid Wash the fresh Phoenix local ginger buds, cut them into slices, and store them in a freezer below -18°C Pre-freeze for 7 hours, take it out and immediately pulverize it into a 15-mesh powder, add an appropriate amount of water and stir evenly, put it in a high-power juicer to squeeze the ginger juice, add an appropriate amount of water, sti...

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Abstract

The invention discloses a preparation method of a ginger candy. The preparation method comprises the steps: 1, blending materials; 2, cleaning ginger shoots by using ginger juice, cutting into ginger slices, freezing, crushing, squeezing twice, mixing squeezed juice obtained in two times, standing, separating a precipitant and supernate, collecting the supernate as the ginger juice; 3, decocting, namely, firstly placing water and the ginger juice in a pot, heating to 85-90 DEG C by using strong fire, then changing into slow fire, adding white granulated sugar and brown granulated sugar when mixing with a rod, adding citric acid after the white granulated sugar and the brown granulated sugar completely dissolve, strictly controlling a PH value of sugar liquid, stirring and heating for about 30 minutes to achieve the purposes of drying water and further introducing air, controlling the sugar boiling temperature; 4, cooling; 5, drawing and stripping, namely, drawing and stripping the ginger candy at a certain frequency, controlling a bubble rate; 6, chopping; and 7, packaging and storing. By adopting the process on the aspects of selecting materials, reducing residue, controlling color, preventing viscosity, controlling pungency, and preventing pasting, the ginger candy is gold-yellow in color, soft and delicious, free from permeating sugar outside and absorbing moisture as well as shrinking and deforming, has a taste of natural ginger, and is soft, nutritious and thin in mouth feel, and is very suitable for being eaten by children and crowds avoiding pungency.

Description

technical field [0001] The invention relates to ginger bud ginger candy and a preparation method thereof, belonging to the technical field of candy processing. Background technique [0002] Ginger candy, originated in the Qianlong period of the Qing Dynasty, is a traditional specialty in Fenghuang County, western Hunan. It is a small recipe for Fenghuang folks to treat colds and colds. It has a history of more than 200 years. The main ingredients are ginger and sugar. Ginger is a traditional Chinese herbal medicine. Ginger can benefit the spleen and whet the appetite, stop vomiting, warm the meridian and dispel cold, and relieve headache and fever. Fenghuang people make delicious candies from ginger and sugar, which can not only regulate dry mouth and tongue noise, prevent typhoid fever, nourish the lungs and nourish essence, etc., but also meet people's taste requirements. It is spicy, sweet, crisp and delicious. The leisure food that integrates health care functions can b...

Claims

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Application Information

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