Lonicera japonica candy
A honeysuckle and candy technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of honeysuckle waste and low content of active ingredients, and achieve the effects of avoiding waste, having excellent visual effects and expanding the scope of consumption.
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Embodiment 1
[0018] The operation method is as follows: take 100g of kudzu root powder and 80g of maltose powder, add 700g of water to boil, and boil it into a paste. When it is cooled to 40°C, take 50g of fresh honeysuckle flowers and add it to the boiled kudzu root powder and maltose powder. After stirring evenly, cool to room temperature, and after solidification, cut into blocks with a thickness of 2 cm.
Embodiment 6
[0020] The operation steps are as follows:
[0021] A. Take 140g of kudzu root powder, add 700g of water, boil it into a paste, and lower the temperature to 30~40°C to get kudzu root paste for later use;
[0022] B. Take 85g of maltose powder, place it in a pot and heat it, stop heating when the maltose powder melts and turns darker, and let it cool naturally to 30~40°C to get maltose syrup, which will be ready for use. At this time, when the maltose is pulled up, it will It is sticky and can pull up the filament;
[0023] C. Take 50 candy bars, i.e. plastic candy bars, take the maltose syrup of step C, and use the stickiness of maltose to wrap around each candy bar to make the inner layer of maltose. At this time, take fresh honeysuckle flowers (buds and flowering mixed with flowers) wrapped around the surface of the inner layer of maltose to make it adhere and then cooled to room temperature to obtain the inner layer of honeysuckle flowers and obtain a semi-finished candy; ...
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