Vatica mangachapoi blanco candy production process

A technology of green plum candy and production process, which is applied in the confectionary industry, confectionery, cocoa, etc., can solve the problems of green plum candy production technology and related products without any problems, and achieve the effect of stable quality, good taste and rich nutrition

Inactive Publication Date: 2016-05-18
NANJING LOLIJIA AGRI DEV LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But did not propose the production process and related products for making green plum candy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take 1 kg of greengage, roughly wash it in cold water, soak it in 5-15% salt water for 20-30 minutes, wash it in cold water, slice it, and enter the steaming and ripening process. The cooking temperature is 100°C, and the time is 6-9 minutes. The flaky greengage after ripening is minced with a reamer and squeezed in a press. At this time, it basically becomes 1 kg of greengage sauce raw material suitable for processing into greengage candy. Then add 50 grams of sugar and spices to 1 kg of greengage sauce. 10 grams, and then use a sieve to filter out the residue. In the stirring process of adding sugar, the temperature is controlled at 100-110°C for 10-20 minutes. After stirring, it is gradually cooled at room temperature, and then it is shaped by mechanical equipment such as a tablet machine or a bar-making machine, and then packaged. Through the continuous processing of a series of processes, 0.2 kg of green plum candy can be obtained.

Embodiment 2

[0012] Get 5 kilograms of green plums, obtain 1 kilogram of green plum candies with the above-mentioned method, send to wrapping chocolate icing skin operation and carry out foreskin, cooling, packing, obtain 1.2 kilograms of green plum core chocolate candies.

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PUM

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Abstract

The present invention discloses a vatica mangachapoi blanco candy production process, which comprises: screening vatica mangachapoi blanco, carrying out coarse washing, removing hardcore, soaking in 5-15% salt water for 20-30 min, washing with cold water, slicing, carrying out cooking aging for 6-9 min at a temperature of 100 DEG C, mincing with a mincing cutter, and pressing in a pressure machine to form a lemon sauce raw material for vatica mangachapoi blanco candy; adding granulated sugar, and stirring, wherein the temperature is controlled at 100-110 DEG C, and the time is 10-20 min; and gradually cooling at a room temperature after the stirring, shaping by using a sheet pressing machine or strip production machine and other mechanical equipment, and then packaging. According to the present invention, the lemon candy product has characteristics of good taste, stable quality, and rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of candy food processing and production, and in particular relates to a production process of green plum candy. Background technique [0002] At present, various starches (potato flour, sweet potato flour or corn flour, etc.) are widely used in candy production as the main raw material for making candy, and its processing technology is only used for starch raw materials. There are many green plum series foods in our country. But do not just propose the production technology and the related products of making greengage candy. Green plums are edible for the general population. It is especially suitable for people with dry mouth, irritability, indigestion, vitamin C deficiency, pregnant women with fetal movement, kidney stone patients, high blood pressure and myocardial infarction. Green plums are low in calories and rich in potassium, calcium, iron, vitamin C, and bioflavonoids. Green plum clears away heat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G1/48A23G1/54
Inventor 陈龙云
Owner NANJING LOLIJIA AGRI DEV LTD
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