Processing technology for rhizoma smilacis glabrae healthcare soft sweets
A processing technology and technology of tuckahoe, which is applied in the confectionery industry, confectionery, food science and other directions, can solve the problem that tuckahoe is not easy to store, and achieve the effects of delicate taste, rich nutrition and improved metabolism.
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Embodiment 1
[0014] A processing technology of Smilax smilax health-care 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 soil tuckahoe powder, purple sweet potato powder, and Jerusalem artichoke powder into 7 times of water, put them into boiling water bath 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 50°C, pour it into a mold at 40°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 content of...
Embodiment 2
[0021] A processing technology of Smilax smilax health-care soft candy, the specific operation steps are:
[0022] (1) Raw material processing: cut the agar into small pieces, put it into 10 times the water at 100°C, after it is completely dissolved, add brown sugar, starch syrup and water-dissolved mixed sugar solution, and boil it at 110°C until it becomes solid It is 78% and the temperature is lowered to 92°C;
[0023] (2) Mixing: Put Smilax powder, Ganoderma lucidum powder, and Chinese 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 content of the...
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