Osmanthus fragrans flower sugar preparation method

A production method and technology for sweet-scented osmanthus candy, which are applied in confectionery, confectionery industry, food science and other directions, can solve the problems of inability to inhibit acid-producing bacteria, inability to rapidly increase acidity, slow fermentation speed, etc., and achieve stable The effect of long time, good preservation and long shelf life

Inactive Publication Date: 2016-06-01
GUANGXI UNIV
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its advantage is that sweet-scented osmanthus has not suffered any damage in fragrance and medicinal value, but its products have the following defects: one is that the initial fermentation speed is slow, and at the same time, there are too many miscellaneous bacteria in the product, and the hygienic index is relatively poor. Without the addition of beneficial fermentation strains, fermentation only relies on a s

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take fresh sweet-scented osmanthus, clean it, filter out the water, and get clean osmanthus petals; according to the mass ratio, add 0.1 part of lactose and 0.03 part of glucose to 1 part of water, boil and cool to room temperature, and then add 0.01 part of plant Freeze-dried strains of Lactobacillus, activate the strains for 20 minutes to obtain liquid strains; add the liquid strains to 25 parts of clean osmanthus petals, stir evenly so that the strains fully contact the petals, and carry out lactic acid fermentation at room temperature, Ferment to pH 3.8; then add 35 parts of white sugar and 1 part of honey, mix well to get osmanthus sugar base material, put the base material in a stainless steel container or plastic bucket for food processing, compact it, and cover it Cover it, store it naturally for 20 days to slowly ferment and mature it.

Embodiment 2

[0019] Take fresh sweet-scented osmanthus, clean it, filter out the water, and get clean sweet-scented osmanthus petals; according to the mass ratio, add 0.2 parts of lactose and 0.04 parts of glucose to 2 parts of water, boil and cool to room temperature, and then add 0.02 parts of plant Freeze-dried strains of Lactobacillus, activate the strains for 25 minutes to obtain liquid strains; add the liquid strains to 30 parts of clean osmanthus petals, stir evenly so that the strains fully contact the petals, and carry out lactic acid fermentation at room temperature, Ferment to pH 4.3; then add 45 parts of white sugar and 2 parts of honey, mix well to get osmanthus sugar base material, put the base material in a stainless steel container or a plastic bucket for food processing, compact it, and cover it The lid is naturally stored for 30 days to make it slowly ferment and mature.

Embodiment 3

[0021] Take fresh sweet-scented osmanthus, clean it, filter out the water, and get clean osmanthus petals; according to the mass ratio, add 0.3 parts of lactose and 0.05 parts of glucose to 3 parts of water, boil and cool to room temperature, and then add 0.03 parts of plant Freeze-dried strains of Lactobacillus, activate the strains for 30 minutes to obtain liquid strains; add the liquid strains to 35 parts of clean osmanthus petals, stir evenly so that the strains fully contact the petals, and carry out lactic acid fermentation at room temperature, Ferment to pH 4.8; then add 55 parts of white sugar and 3 parts of honey, mix well to get osmanthus sugar base material, put the base material in a stainless steel container or a plastic bucket for food processing, compact it, and cover it The lid is naturally stored for 40 days to make it slowly ferment and mature.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses an osmanthus fragrans flower sugar and a processing technology thereof. Fresh osmanthus fragrans flowers are taken, washed and cleaned, water is drained, and clean osmanthus fragrans flower petals; according to mass ratio, 0.1-0.3 part of lactose and 0.03-0.05 part of glucose are added into 1-3 parts of water, the mixture is boiled and cooled into a room temperature, then 0.01-0.03 part of lactobacillus plantarum lyophilized bacterium is added, and the bacterium strains are activated for 20-30 minutes to obtain liquid bacterium strains; 25-35 parts of clean osmanthus fragrans flowers are added into the liquid bacterium strains, the mixture is turned evenly to enable the bacterium strain liquid to fully contact the petals, and the mixture is subjected to lactic acid fermentation at room temperature to conduct fermentation to a pH of 3.8-4.8; and then 35-55 parts of white granulated sugar and 1-3 parts of honey are added, the mixture is fully blended evenly to obtain an osmanthus fragrans flower sugar base material, and the base material is placed into a stainless steel container or a food processing plastic bucket, the base material is packed, a lid is covered, and the mixture is stored naturally for 20-40 days to enable the mixture to be slowly fermented to be mature to obtain the finished products. Compared with the traditional osmanthus fragrans flower sugar, the obtained osmanthus fragrans flower sugar is dark red in color and luster, mellower in fragrance, good in health indicators, and long in shelf life.

Description

technical field [0001] The invention relates to a method for preparing osmanthus candy, which belongs to the field of food industry. Background technique [0002] Sweet osmanthus has another name called sweet-scented osmanthus, rock osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga, and the hard skin of matter is thin, and leaf oblong face end point, to life, does not wither through the winter. . Between the peanut leaves, the corolla is lobed and four-lobed, small in shape. When the sweet-scented osmanthus is in bloom, it has a strong fragrance and a long-lasting fragrance. Spices, precious raw materials for making food. [0003] Many medical books in ancient my country have recorded the medicinal value of osmanthus. The ancients believed that osmanthus is the best of all medicines, so the wine brewed with osmanthus can achieve the effect of "drinking for a thousand years". Traditional Chinese medicine believes that osmanthus is a flower with excelle...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23G3/42
Inventor 蓝擎
Owner GUANGXI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap