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Betel nut aerated candy and preparation method thereof

A technology of inflatable candy and betel nut, which is applied in confectionery, confectionary industry, food science, etc., and can solve problems such as not being able to meet the requirements of the market

Inactive Publication Date: 2016-03-02
许启太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current processing and production of betel nuts is still mainly manual and individual workshop production, which can no longer meet the requirements of the market.
[0006] Therefore, to realize the large-scale and industrialized production of betel nut, it is imminent to develop new betel nut food, and there is no report on the aerated candy containing betel nut composition

Method used

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  • Betel nut aerated candy and preparation method thereof
  • Betel nut aerated candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Betel nut inflatable candy (betel nut coconut milk flavor)

[0028] (1) Dissolve 3.5 kg of betel nut biotin and 3 kg of gelatin in 8.5 kg of water to obtain a mixture, and heat the mixture at 60° C. for 20 minutes.

[0029] (2) Dissolve 40 kg of sucrose, 1 kg of citric acid, and 8 kg of lactitol in 31 kg of water, and heat the mixture at 80°C.

[0030] (3) Then mix (1) and (2), add 2 kg of honey and 3 kg of coconut milk and stir until a homogeneous body is obtained. Finally, the obtained homogenate is transferred to the charging hopper of a continuous pressure beater, and finally betel nut aerated candies are obtained by extrusion.

[0031] (4) After squeezing, store the strips at room temperature for 2 to 5 hours, then cut off the shape of the strips and roll them in starch.

[0032] (5) Finally, package the sample in a plastic bag and store it at room temperature.

Embodiment 2

[0034] Betel nut inflatable candy (betel nut cheese flavor)

[0035] (1) 9 kg of betel nut biotin, 2 kg of gelatin and 1 kg of pectin are dissolved in 10 kg of water to obtain a mixture, and the mixture is heated at 60° C. for 30 minutes.

[0036] (2) Dissolve 30 kg of sucrose, 1 kg of citric acid, and 8 kg of lactitol in 32 kg of water, and heat the mixture at 80°C.

[0037] (3) Then mix (1) and (2), add 4 kg of honey and 3 kg of cheese and stir until a homogeneous body is obtained. Finally, the obtained homogenate is transferred to the charging hopper of a continuous pressure beater, and finally betel nut aerated candies are obtained by extrusion.

[0038] (4) After squeezing, store the strips at room temperature for 2 to 5 hours, then cut off the shape of the strips and roll them in starch.

[0039] (5) Finally, package the sample in a plastic bag and store it at room temperature.

Embodiment 3

[0041] Betel nut inflatable candy (betel nut mango flavor)

[0042] (1) Dissolve 10 kg of betel nut biotin and 3 kg of gelatin in 12 kg of water to obtain a mixture, and heat the mixture at 60° C. for 20 minutes.

[0043] (2) Dissolve 30 kg of lactose, 0.5 kg of citric acid, and 8 kg of sorbitol in 32 kg of water, and heat the mixture at 80°C.

[0044] (3) Then mix (1) and (2), add 2 kg of honey and 2.5 kg of mango juice and stir until a homogeneous body is obtained. Finally, the obtained homogenate is transferred to the charging hopper of a continuous pressure beater, and finally betel nut aerated candies are obtained by extrusion.

[0045] (4) After squeezing, store the strips at room temperature for 2 to 5 hours, then cut off the shape of the strips and roll them in starch.

[0046] (5) Finally, package the sample in a plastic bag and store it at room temperature.

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Abstract

The invention discloses a betel nut aerated candy and a preparation method thereof. The betel nut aerated candy is prepared by steps of dissolving the following components in parts by weight in water, and uniformly mixing the components, stirring a mixture and extruding the mixture. The betel nut aerated candy comprises 1-50 parts of betel nut biotin, 2-8 parts of jellies, 0-80 parts of sugar, 1-5 parts of honey, 1-60 parts of polyol, 0-2 parts of a sour seasoning, 1-10 parts of a tasty local flavor agent, and 20-60 parts of water; wherein the tasty local flavor agent is at least one of cheese, coconut milk, mango juice and pineapple. The betel nut aerated candy is prepared by employing the following special raw materials from Hainan province: betel nut, the coconut milk, honey, the mango and the pineapple, and the betel nut aerated candy has the advantages of pure mouthfeel and special local flavor, and has the efficacy of antibiosis and anti-aging, makes up a blank of a betel nut food which can completely keep natural component of the fresh betel nut in current market, and dual requirements of the betel nut and health for consumers can be satisfied.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to betel nut aerated candy and a preparation method thereof. Background technique [0002] Fresh betel nut (ArecacatechuL) is the mature fruit of ArecacatechuL, a plant of the genus Areca of the palm family Areca. my country is one of the main producing areas of betel nuts in the world. The planting area and output of betel nuts in Hainan Province account for more than 90% of the total national (excluding Taiwan). The fruit of betel nut is the fourth widely used hobby in the world after tobacco, alcohol and coffee. At present, about 700 million people in the world consume betel nut. Betel nut is also popular among consumers in my country and is known as "China's Green Arrow Chewing Gum". In addition, betel nut has rich medicinal value and is one of the four famous southern medicines in my country. At present, betel nut is the second largest tropical economic crop in Hainan Pro...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/52
CPCA23G3/48A23G3/52
Inventor 许启太
Owner 许启太
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