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Antrodia mycelium flavor soft sweet and processing method thereof

A technology of mycelia and processing methods of Antrodia camphorata, applied in the confectionary industry, confectionery, food preparation, etc., can solve the problem of high sugar content and achieve the effect of soft and elastic taste

Inactive Publication Date: 2014-12-10
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of jelly candies sold in the market, most of which are fruit jelly candies. Most of the raw materials used for processing are added with pigments, flavors and other additives, and the sugar content is high. Most of the soft candy target consumers are mainly children. Suitable for middle-aged and elderly people

Method used

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  • Antrodia mycelium flavor soft sweet and processing method thereof
  • Antrodia mycelium flavor soft sweet and processing method thereof
  • Antrodia mycelium flavor soft sweet and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Among them, fresh Antrodia mycelium 10%-27%, white sugar 10%-20%, glucose syrup 0-20%, isomaltooligosaccharide 16%-30%, maltodextrin 20%-30%, agar 2%- 6%, carrageenan 1%-3%, the sum of the above-mentioned main raw material mass percentages is 100%; the auxiliary materials are calculated based on the total weight of the main raw materials, of which citric acid 0.1%-0.3%, Vc 0.5%-2.0%, lemon Sodium sorbate 0.2%-0.8%, Potassium sorbate 0.02%-0.1%.

[0028] Collect 15kg of fresh, pollution-free mycelia of Antrodia camphorata for subsequent use. Mix 4kg of agar, 2kg of carrageenan and 14.5kg of white sugar with 20 times the amount of water, and heat to dissolve until the agar and carrageenan completely absorb water and swell and the white sugar is completely dissolved for later use. At this time, the temperature of the sol is 85°C-95°C . Then mix 26.5kg of isomaltooligosaccharides, 21.0kg of maltodextrin and 17.0kg of glucose syrup and add 19.35kg of water to heat and diss...

Embodiment 2

[0030] Collect 27kg of fresh, pollution-free mycelia of Antrodia camphorata for subsequent use. Mix 6kg of agar, 3kg of carrageenan and 10kg of white sugar with 20 times the amount of water added, and heat to dissolve until the agar and carrageenan completely absorb water and swell and the white sugar completely dissolves. Then mix 24kg of isomaltooligosaccharides, 20kg of maltodextrin and 10kg of glucose syrup and add 19.2kg of water to heat and dissolve. At this time, the sugar melting temperature is the same as that of the sol. After the sugar is dissolved, add the glue solution and continue to cook. The cooking temperature is 105°C-110°C. Stir slowly while boiling. When the concentration of the material liquid is about 75%, add 0.8kg of sodium citrate to adjust the pH value to 5.0-5.5 , add 27kg Antrodia antrodia mycelium and 0.1kg potassium sorbate, stir evenly and continue to cook until the final concentration of the liquid is 80%-85%. When cooling off the fire to 80°C-9...

Embodiment 3

[0032] Collect 10.5kg of fresh, non-polluted mycelia of Antrodia camphorata for subsequent use. Mix 3kg of agar, 1.5kg of carrageenan and 10kg of white sugar with 20 times the amount of water, and heat to dissolve until the agar and carrageenan completely absorb water and swell and the white sugar is completely dissolved for later use. The temperature of the sol is 85°C-95°C . Then mix 30kg of isomaltooligosaccharides, 25kg of maltodextrin and 20kg of glucose syrup and add 25.5kg of water to heat and dissolve. At this time, the sugar melting temperature is the same as that of the sol. After the sugar is dissolved, add the glue solution and continue to boil. The boiling temperature is 105°C-110°C. Stir slowly while boiling. When the concentration of the material liquid is about 75%, add 0.4kg of sodium citrate to adjust the pH value to 5.0-5.5 , add 10.5kg Antrodia mycelium balls and 0.04kg potassium sorbate, stir evenly and continue to cook until the final concentration of th...

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Abstract

The invention relates to an antrodia mycelium flavor soft sweet and a processing method thereof. The main raw material comprises the following components by mass: 10%-27% of fresh antrodia mycelium, 10%-20% of white granulated sugar, 0-20% of glucose syrup, 16%-30% of isomalto oligosaccharide, 20%-30% of malt dextrin, 2%-6% of agar and 1%-3% of carrageenan, and accessories (taking the total weight of the main raw material as a basis for calculating) comprise 0.1%-0.3% of citric acid, 0.5%-2% of Vc, 0.2%-0.8% of sodium citrate and 0.02%-0.1% of potassium sorbate, before the end of sugaring off, when the sugar paste concentration is 75%, antrodia mycelium pellet is added for forming and drying. The characteristics of the processing method is scientific adding of the fresh antrodia mycelium and the isomalto oligosaccharide, the health function of the soft sweet is increased, the soft sweet quality is improved, the amount of added sugar is reduced, the antrodia mycelium flavor soft sweet is suitable for the majority of people to eat, expands consumer groups, and can meet the needs of consumer groups in the elderly.

Description

technical field [0001] The invention relates to a processing method and product of grain, oil and food in light industry, in particular to a processing method and product of antrodia mycelium flavored soft candy. Background technique [0002] At present, soft candies in the market are gradually favored by all kinds of consumers, and the consumer groups are large. There are many types of jelly candies sold in the market, most of which are fruit jelly candies. Most of the raw materials used for processing are added with pigments, flavors and other additives, and the sugar content is high. Most of the soft candy target consumers are mainly children. Suitable for middle-aged and elderly people. At present, the pursuit of functional foods has become a trend in food production, so the development of functional soft candies has high development value. Antrodia Cinnamomea ( Antrodia cinnamomea ) is a unique medicinal fungus in Taiwan, my country. It has many functions such as liv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23L1/28
Inventor 童金华李晶林冬梅林占熺罗红建刘朋虎林树光林树钱
Owner FUJIAN AGRI & FORESTRY UNIV
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