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Strawberry milk candies

A strawberry and toffee technology, applied in confectionery, confectionery industry, function of food ingredients, etc., can solve the problems of single variety and function, and achieve the effect of shortening drying time, white and tender skin, and improving body function.

Inactive Publication Date: 2016-06-15
全椒井府富硒生态牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, among the toffees currently on the market, the varieties and functions are relatively single, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A strawberry toffee, which is composed of the following raw materials: 16% white sugar, 30% chitosan, 10% condensed milk, 21% strawberry, 5% honey, 3% whole milk powder, 3% fondant, no Water cream 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, salt 0.58%, water 3.9%.

[0020] A strawberry toffee, comprising the following steps:

[0021] (1) Add 1.5 times the amount of water to the edible gelatin, soak it in water for 0.5 hours, and then take a 65°C water bath for 1 hour. The gelatin is completely melted and then cooled down naturally. After condensing into a jelly, it is ready for use. The hydrogenated vegetable oil and anhydrous cream are placed in a 50°C water bath. , ready to use after melting;

[0022] (2) Choose fresh and complete strawberries with normal size, bright color, rinse with running water for 3 minutes, then soak in 5% salt water for 5 minutes to reduce harmful microorganisms and pesticides on the surface of st...

Embodiment 2

[0029] A strawberry toffee, consisting of the following raw materials: 15% white sugar, 31% chitosan, 10% condensed milk, 20% strawberries, 5% honey, 3% whole milk powder, 4% fondant, no Water cream 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, salt 0.58%, water 3.9%.

[0030] A strawberry toffee, comprising the following steps:

[0031] (1) Add 1.7 times the amount of water to the edible gelatin and soak for 0.7 hours, then take a 67°C water bath for 1.5 hours. The gelatin is completely melted and then cooled naturally. After condensing into a jelly for later use, the hydrogenated vegetable oil and anhydrous cream are placed in a 52°C water bath. , ready to use after melting;

[0032] (2) Choose fresh and complete strawberries with normal size, bright color, rinse with running water for 4 minutes, then soak in 7% salt water for 7 minutes to reduce harmful microorganisms and pesticides on the surface of strawberries, rinse with runn...

Embodiment 3

[0039] A strawberry toffee, consisting of the following raw materials: 15% white sugar, 30% chitosan, 10% condensed milk, 20% strawberry, 5% honey, 4% whole milk powder, 3% fondant, no Water cream 4%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, salt 0.58%, water 3.9%.

[0040] A strawberry toffee, comprising the following steps:

[0041] (1) Add 2 times the amount of water to the edible gelatin, soak for 1 hour, and then take a 70°C water bath for 2 hours. The gelatin is completely melted and then cooled naturally. After condensing into a jelly, it is ready for use. The hydrogenated vegetable oil and anhydrous cream are placed in a 55°C water bath. , ready to use after melting;

[0042] (2) Choose fresh and complete strawberries with normal size, bright color, rinse with running water for 5 minutes, then soak in 10% salt water for 10 minutes to reduce harmful microorganisms and pesticides on the surface of the strawberries, rinse with...

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PUM

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Abstract

The invention discloses strawberry milk candies. The strawberry milk candies are prepared from the following raw materials: white granulated sugar, chitooligosaccharide, condensed milk, strawberries, honey, whole milk powder, cube sugar, anhydrous cream, hydrogenated vegetable oil, edible gelatin, lecithin, sucrose ester, salt and water. According to the strawberry milk candies disclosed by the invention, the strawberries are dried by adopting a microwave vacuum method in a preparation process, so that nutrients of the strawberries are kept, and drying time is obviously shortened; the working efficiency is improved and the cost is saved; strawberry powder is added into the milk candies so that the milk candies are loose; the strawberry powder is attached on the outer surfaces of the milk candies so that the milk candies are slightly red, the appetite can be increased and the milk candies are not stuck on paper; the strawberries and the honey are added into the milk and are complementary with nutrients of the milk, so that the nutrition is relatively comprehensive, and the absorption of the nutrients is promoted; and the strawberry milk candies have the effects of enabling skins to be white, fine and smooth, improving body functions, preventing and treating diseases and delaying ageing.

Description

technical field [0001] The invention mainly relates to a toffee, in particular to a strawberry toffee. Background technique [0002] Toffee is a semi-soft candy with a looser structure. The section of the sugar body has tiny pores, which are tough and elastic, chewy, and have a soft and delicate taste. At the same time, the toffee has the unique aroma of milk, which is generally loved by people. The shape of toffee is mostly cylindrical, but also rectangular and square, and the color is mostly milky white or slightly yellow. However, the varieties and functions of the toffee currently on the market are relatively simple, which cannot meet the needs of consumers. SUMMARY OF THE INVENTION [0003] In order to make up for the defects of the prior art, the purpose of the present invention is to provide a strawberry toffee. [0004] A strawberry toffee is composed of the following raw materials: 15%-20% of white sugar, 30%-35% of chitosan oligosaccharides, 10%-15% of condens...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/46
CPCA23G3/42A23G3/46A23G3/48A23V2002/00A23V2200/30A23V2200/318A23V2200/302
Inventor 井良才
Owner 全椒井府富硒生态牧业有限公司
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