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Processing method of fruity asparagus cochinchinensis soft sweets

A processing method and technology of asparagus, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problem of asparagus being difficult to store, and achieve the effects of delicate taste, fruity fragrance and high nutritional value.

Inactive Publication Date: 2015-12-09
NANLING DENDROBIUM IND ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that asparagus is not easy to store, and to provide a processing method of asparagus fruity jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of asparagus fruit-flavored soft candy, the specific operation steps are:

[0015] (1) Raw material processing: Cut the agar into small pieces, put it into 12 times of water at 85°C, and after it is completely dissolved, add maltose, fructose syrup and water-dissolved mixed sugar solution, boil it at 108°C until it becomes solid The content is 80%, and the temperature is lowered to 90°C;

[0016] (2) Mixing: Put asparagus powder, purple sweet potato powder, and Jerusalem artichoke powder into 7 times of water, put them in a boiling water bath for gelatinization for 40 minutes, keep warm for 20 minutes, mix well, cool to 60°C, add lemon essence, and stir evenly;

[0017] (3) Cooling and injection molding: when cooled to 60°C, pour it into a mold at 50°C for molding and let it cool naturally;

[0018] (4) Drying: Put the candies cooled to room temperature into an oven, bake at 70°C for 3 hours, and then bake at 45°C for 12 hours, so that the moisture ...

Embodiment 2

[0021] A processing method of asparagus fruit-flavored soft candy, the specific operation steps are:

[0022] (1) Raw material processing: Cut the carrageenan into small pieces and put it into 10 times the water at 100°C. After it is completely dissolved, add the mixed sugar solution dissolved in brown sugar and starch syrup and boil it at 110°C until it becomes solid. The content is 78%, and the temperature is lowered to 92°C;

[0023] (2) Mixing: Put asparagus powder, ganoderma lucidum powder, and yam powder into 12 times of water, put them in a boiling water bath for gelatinization for 45 minutes, keep warm for 10 minutes, mix well, cool to 80°C, add rose essence, and stir evenly;

[0024] (3) Cooling and injection molding: when cooled to 70°C, pour it into a mold at 62°C for molding and let it cool naturally;

[0025] (4) Drying: Put the candies cooled to room temperature into an oven, bake at 70°C for 50 minutes, and then bake at 40°C for 11 hours, so that the water cont...

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PUM

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Abstract

The invention discloses a processing method of fruity asparagus cochinchinensis soft sweets, and belongs to the field of food processing. The processing method is characterized in that according to the formula, asparagus cochinchinensis powder, radix pseudostellariae powder, fritillaria cirrhosa powder, pitaya juice, xanthan gum, glucose, high fructose syrup and edible essence are adopted as raw materials; the main processing technological process comprises the steps of preparing jelly, chopping, soaking, dissolving, stewing, mixing, cooling, moulding, forming and drying. According to the processing method of fruity asparagus cochinchinensis soft sweets, provided by the invention, the product has a fragrant and sweet flavor, faint scent of fruits, smooth and soft taste, agreeable sweetness, and further has a flavor of sweet scent of asparagus cochinchinensis; besides, the product is quite high in the nutritive value, has the efficacies of replenishing the vital essence, removing heat, moistening lung and nourishing kidney, and is healthy food with nutrition, health caring, nourishing and health maintaining functions.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of asparagus fruit-flavored fudge. Background technique [0002] Asparagus, a plant of the Liliaceae family, also known as asparagus, was first recorded in "The Classic". "Bie Lu" says: "Growing in a high valley. The roots are picked in February, March, July, and August, and they are dried out." , white flowers in May, black in October, and dozens of roots." "Newly Revised Materia Medica" says: "There are two kinds of seedlings, those with thorns but astringent, and those without thorns but slippery, both are Mendong." "Materia Medica" The Book of Figures says: "There are them everywhere today. Spring-growing vines are as big as hairpin strands and as high as more than ten feet. The leaves are like winter fennel, very sharp and smooth, with reverse thorns, and some are astringent without thorns. It is thin and scattered like silk fir, so it is called...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 梁平汪南怡靳根强陈宏生张大伟
Owner NANLING DENDROBIUM IND ASSOC