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Jasmine soft sweets and preparation method thereof

A technology of jasmine and soft candy, which is applied in confectionary, confectionary industry, food science, etc., can solve the problem of not finding jasmine soft candy, etc., and achieve the effect of low cost, uniform sugar distribution, sweet but not greasy taste

Inactive Publication Date: 2015-11-18
GUANGXI NANNING PAITENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are a great variety of existing soft candy products, but most of them are fruity soft candies, and other types of soft candies are less, and there is no jasmine soft candy to occur, so the inventor has done a lot of experiments and research together, for Consumer provides a kind of jasmine soft candy and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Recipe: 10 parts of jasmine, 50 parts of edible sugar, 5 parts of xylitol, 2 parts of table salt, 12 parts of starch, and 1 part of citric acid.

[0020] Preparation:

[0021] a, juice extraction: first put jasmine into water and boil, and obtain jasmine juice after filtering;

[0022] b. Xylitol jasmine juice: take half of the jasmine juice, mix it with xylitol, edible sugar, and salt, control the temperature at 60° C., and cook it until completely dissolved to obtain xylitol jasmine juice;

[0023] c. Starch jasmine juice: import the other half of the jasmine juice into the starch and stir until it becomes a paste to obtain the starch jasmine juice;

[0024] d. Finished product: Mix xylitol jasmine juice and starch jasmine juice evenly, then continue to heat until the slurry is transparent, put the transparent slurry into a mold, freeze and solidify it, and take it out to obtain the finished jasmine jelly candy.

Embodiment 2

[0026] Recipe: 30 parts of jasmine, 60 parts of edible sugar, 11 parts of xylitol, 4 parts of table salt, 18 parts of starch, and 3 parts of citric acid.

[0027] Preparation:

[0028] a, juice extraction: first put jasmine into water and boil, and obtain jasmine juice after filtering;

[0029] b. Xylitol jasmine juice: take half of the jasmine juice, mix it with xylitol, edible sugar, and salt, control the temperature at 65° C., and cook it until completely dissolved to obtain xylitol jasmine juice;

[0030] c. Starch jasmine juice: import the other half of the jasmine juice into the starch and stir until it becomes a paste to obtain the starch jasmine juice;

[0031] d. Finished product: Mix xylitol jasmine juice and starch jasmine juice evenly, then continue to heat until the slurry is transparent, put the transparent slurry into a mold, freeze and solidify it, and take it out to obtain the finished jasmine jelly candy.

Embodiment 3

[0033] Recipe: 20 parts of jasmine, 55 parts of edible sugar, 8 parts of xylitol, 3 parts of table salt, 15 parts of starch, and 2 parts of citric acid.

[0034] Preparation:

[0035] a, juice extraction: first put jasmine into water and boil, and obtain jasmine juice after filtering;

[0036] b. Xylitol jasmine juice: take half of the jasmine juice, mix it with xylitol, edible sugar, and salt, control the temperature at 70° C., and cook it until completely dissolved to obtain xylitol jasmine juice;

[0037] c. Starch jasmine juice: import the other half of the jasmine juice into the starch and stir until it becomes a paste to obtain the starch jasmine juice;

[0038] d. Finished product: Mix xylitol jasmine juice and starch jasmine juice evenly, then continue to heat until the slurry is transparent, put the transparent slurry into a mold, freeze and solidify it, and take it out to obtain the finished jasmine jelly candy.

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Abstract

The invention discloses jasmine soft sweets and a preparation method thereof. The jasmine soft sweets consist of the following raw materials in parts by weight: 10-30 parts of jasmine, 50-60 parts of edible sugar, 5-11 parts of xylitol, 2-4 parts of table salt, 12-18 parts of starch and 1-3 parts of citric acid. The preparation method comprises the following steps: extracting juice, preparing xylitol jasmine juice, preparing starch jasmine juice and obtaining finished products. The jasmine is added in the preparation process of the soft sweets, so that effective components in the jasmine are effectively merged into the prepared soft sweets, the nutrient value of the soft sweets is increased, besides, the mouth feel of the soft sweets is also promoted, and the prepared jasmine soft sweets are sweet rather than greasy in taste and fresh in taste; besides, the preparation technology is simple, the cost is low, equipment requirements are low, and the jasmine soft sweets can be made even in common life. The soft sweets have the characteristics of being delicious in taste and uniform in sugar distribution and free from adhering teeth.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a jasmine soft candy and a preparation method thereof. Background technique [0002] Fudge is a soft and slightly elastic candy that is transparent or translucent. The water content of soft candies is relatively high, generally 10-20%. Most soft candies are made into fruity flavors, and some are made into milky and refreshing flavors. Their shapes are divided into rectangular or Irregular, and soft candy is a functional candy with softness, elasticity and toughness. It is mainly made of gelatin, syrup and other raw materials. Preserved solid candy with springiness and chewiness. [0003] There are a great variety of existing soft candy products, but most of them are fruity soft candies, and other types of soft candies are less, and there is no jasmine soft candy to occur, so the inventor has done a lot of experiments and research together, for Consumers provide a jasmi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 邱峰
Owner GUANGXI NANNING PAITENG TECH
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