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White gourd fudge with cantaloupe flavor and preparation technology of white gourd fudge

A preparation process, the technology of cantaloupe, applied in the confectionery industry, confectionery, food science, etc., can solve the problems of retention and low output, and achieve the effect of increasing profit margins and simple production process

Inactive Publication Date: 2015-08-12
HEFEI BULAOCHUANQI HEALTH CARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It's just that it has been eaten as a vegetable, and the industrial production still stays in making preserves and juices, and the output is also low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A kind of cantaloupe-flavored wax gourd soft candy according to the present invention is characterized in that it is made of the following raw materials in parts by weight (kg): 425 parts by weight of wax gourd, 2.5 parts of carrageenan, 20 parts of gelatin, 50 parts of maltitol, 1.5 parts of aspartame, and 1.5 parts of cantaloupe 60. Gorgon powder 18, Jerusalem artichoke powder 15, ginkgo 8.5, cypress kernel 6.

[0018] The preparation process of the described a kind of Hami melon flavor wax gourd jelly, is characterized in that, comprises the following steps:

[0019] (1) Clean the fresh wax gourd, peel and remove the pulp, mash the raw wax gourd into a fine slurry with a tissue masher and homogenizer, and obtain wax gourd pulp;

[0020] (2) Heat wax gourd pulp to 90°C, add carrageenan and gelatin in proportion, stir to make it fully swell, then keep the temperature for 25 minutes, put it in the freezer after cooling, freeze at minus 5°C for 4 hours, and then take it ...

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PUM

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Abstract

The invention discloses white gourd fudge with a cantaloupe flavor. The white gourd fudge is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of white gourd, 2-3 parts of carrageenan, 18-22 parts of gelatin, 45-55 parts of maltitol, 1-2 parts of aspartame, 50-70 parts of cantaloupe, 16-20 parts of gordon euryale seed powder, 13-17 parts of jerusalem artichoke flour, 8-9 parts of ginkgo and 4-8 parts of platycladi seed. The preparation technology is simple; the edible value of the white gourd is developed and utilized to the maximal extent; the profit margin of the white gourd is improved; due to the addition of the cantaloupe, the prepared white gourd fudge has a unique faint scent of the cantaloupe; and due to the addition of the ginkgo, the platycladi seed and the like, the prepared white gourd fudge has the efficacies of dredging blood vessels and relaxing bowels, and is suitable for old people to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cantaloupe-flavored wax gourd soft candy and a preparation process thereof. Background technique [0002] Wax gourd has the effects of benefiting water, clearing heat, resolving phlegm, and quenching thirst. It contains a variety of vitamins, a variety of mineral salts, and a substance called propanol, which can prevent the accumulation of fat in the body. It has more cellulose, low calorie production, low sodium content, and has a good weight loss effect. Winter melon contains more Vc, high potassium content, and low sodium salt content. It is most suitable for patients with high blood pressure, kidney disease, and edema who need low-sodium food. Winter melon contains substances that inhibit the release of histamine, so winter melon plays an important role in medicine. It's just that it has been eaten as a vegetable, and the industrial production stil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/38
Inventor 陈芳
Owner HEFEI BULAOCHUANQI HEALTH CARE TECH
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