Milk candy for preventing cold and fever of children

A technology for toffee and children, applied in the fields of confectionery, confectionery industry, food science, etc., can solve the problems of unwillingness to take food, incomplete immune system, etc., to improve disease resistance, sweetness, soft and delicate taste, easy accepted effect

Inactive Publication Date: 2015-12-02
YINGSHANG HAOYUAN FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the incomplete immune system of children, children are susceptible to colds and fevers caused by environmental influences. Among the drugs that can effectively prevent colds and fevers in children, traditional Chinese medicines have less side effects. Howe

Method used

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  • Milk candy for preventing cold and fever of children

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] A toffee for preventing cold and fever in children is made of the following components in weight percentage: 42 parts of sucrose, 10 parts of dextrin, 8 parts of high sugar, 8 parts of evaporated milk, 12 parts of milk powder, 5 parts of edible gelatin, coconut oil 8 parts, 7 parts of traditional Chinese medicine plaster powder.

[0014] Wherein, the raw material of the traditional Chinese medicine ointment powder is made of the following components by weight percentage: 10 parts of Bupleurum bupleurum, 12 parts of trigeminus, 5 parts of burdock seed, 6 parts of Radix Radix, 2 parts of raw land, 6 parts of reed root, and 6 parts of lobelia 10 parts of Ephedra, 6 parts of Uncaria, 4 parts of Danpi, 4 parts of pig tooth soap, 3 parts of Scutellaria baicalensis, and 2 parts of Bamboo Yellow.

[0015] The preparation steps of above-mentioned Chinese medicine ointment powder are as follows:

[0016] (1) Prepare the raw materials in the traditional Chinese medicine cream pow...

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PUM

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Abstract

The invention discloses a milk candy for preventing cold and fever of children. The milk candy is prepared from the following components in percentage by weight: 30-45 parts of saccharose, 10-15 parts of dextrin, 5-12 parts of high glucose, 4-8 parts of evaporated milk, 8-15 parts of milk powder, 2-5 parts of edible gelatine, 6-8 parts of coconut oil and 6-8 parts of traditional Chinese medicine ointment powder. Compared with the prior art, the milk candy has the following advantages that traditional Chinese medicines prepared according to the theory of traditional Chinese medicines are stirred and added in the milk candy preparation process after being prepared into the ointment powder, so that effective components of the traditional Chinese medicines are blended into the milk candy in a stable way; although air holes in the milk candy are reduced, the fragrant, sweet, soft and fine tastes of the milk candy are retained, the milk candy is more easily accepted by children, and the disease resistance of the children is improved.

Description

technical field [0001] The invention belongs to the technical field of functional toffee, in particular to a toffee for preventing cold and fever in children. Background technique [0002] As a traditional food, toffee is a semi-soft candy with a relatively loose structure. The section of the sugar body has tiny pores, with toughness and elasticity, chewing resistance, soft and delicate taste, and rich nutrition. High-quality toffee usually has the unique aroma of milk, has a comfortable taste, has certain elasticity and toughness, has a certain inflation rate, and maintains a certain shape throughout the shelf life. [0003] Traditional toffee manufacturers mainly improve the taste, appearance and raw material selection of toffee to prepare toffee with good export taste. Nowadays, people pay more attention to health and nutrition while enjoying food, and no longer blindly pursue the taste. Therefore, as a toffee production enterprise, it is imperative to develop varieties...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD
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