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Egg yolk brain strengthening milk candy

A technology of brain toffee and egg yolk, which is applied in confectionary, confectionary industry, and food ingredients as a taste improver, etc. It can solve the problems that high-sugar and high-fat toffee cannot be highly favored, and the taste, nutrition and function are single. , to achieve the effect of rich taste, protection of cardiovascular and cerebrovascular system, and cost saving

Inactive Publication Date: 2016-07-27
YINGSHANG HAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many brands of toffee on the market, but the taste, nutrition and function are relatively single, and with the continuous enhancement of people's health awareness, traditional high-sugar and high-fat toffee can no longer be highly favored and cannot satisfy consumers needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An egg yolk brain toffee made of the following raw materials by weight: white granulated sugar 32, xylo-oligosaccharide 15, egg yolk 23, carrot 1.6, hawthorn 1.6, Chinese medicine 1.5, condensed milk 16, anhydrous butter 3, hydrogenated vegetable oil 3 , Konjac starch 2, Red algae polysaccharide 1, garlic oil 0.6, lecithin 0.5, salt 0.4.

[0033] The traditional Chinese medicine is made from traditional Chinese medicines in the following weight ratios: Shouwu: Ligustrum lucidum: Birch sap: Baiziren: Ginseng flower: Polygonatum odoratum = 33:28:26:21:17.

[0034] A method for preparing egg yolk brain toffee, and its specific steps are:

[0035] (1) Wash the carrot and hawthorn, freeze-dry it at -54°C until there is no moisture, smash, and pass through a 120-mesh sieve to obtain carrot and hawthorn powder;

[0036] (2) Add water 3 times the weight of the red algae polysaccharide to the red algae polysaccharide, gradually increase the temperature to 86°C at a rate of 2°C / min, keep...

Embodiment 2

[0044] An egg yolk brain toffee made from the following raw materials by weight: white granulated sugar 33, xylo-oligosaccharide 16, egg yolk 24, carrot 1.7, hawthorn 1.7, traditional Chinese medicine 1.6, condensed milk 17, anhydrous butter 4, hydrogenated vegetable oil 3.5 , Konjac starch 2.5, Red algae polysaccharide 1.5, garlic oil 0.7, lecithin 0.6, salt 0.5.

[0045] The traditional Chinese medicine is made from traditional Chinese medicines in the following weight ratios: Shouwu: Ligustrum lucidum: Birch sap: Baiziren: Ginseng flower: Polygonatum odoratum = 34:29:27:22:18.

[0046] A method for preparing egg yolk brain toffee, and its specific steps are:

[0047] (1) Wash the carrot and hawthorn, freeze-dry it at -53°C until there is no moisture, crush, pass through a 130-mesh sieve to obtain carrot and hawthorn powder;

[0048] (2) Add water 3.5 times the weight of the red algae polysaccharide to the red algae polysaccharide, gradually increase the temperature to 87°C at a rat...

Embodiment 3

[0056] An egg yolk brain toffee made from the following raw materials: white sugar 34, xyloligosaccharide 17, egg yolk 25, carrot 1.8, hawthorn 1.8, traditional Chinese medicine 1.7, condensed milk 18, anhydrous butter 5, hydrogenated vegetable oil 4 , Konjac starch 3, Red algae polysaccharide 2, garlic oil 0.8, lecithin 0.7, salt 0.6.

[0057] The Chinese medicine is made from Chinese medicines in the following weight ratios: Shouwu: Ligustrum lucidum: Birch sap: Baiziren: Ginseng flower: Polygonatum odoratum=35:30:28:23:19.

[0058] A method for preparing egg yolk brain toffee, and its specific steps are:

[0059] (1) Wash carrots and hawthorns, freeze-dry them at -52°C until there is no moisture, crush them, pass through a 140-mesh sieve to obtain carrots and hawthorn powder;

[0060] (2) Add water 4 times the weight of red algae polysaccharide to the red algae polysaccharide, gradually increase the temperature to 88°C at a rate of 3°C / min, keep stirring until it melts, avoiding pa...

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PUM

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Abstract

The present invention discloses egg yolk brain strengthening milk candy. The egg yolk brain strengthening milk candy is prepared from the following raw materials: white granulated sugar, xylooligosaccharides, egg yolk, carrots, haws, traditional Chinese medicines, condensed milk, anhydrous cream, hydrogenated vegetable oil, konjac starch, red seaweed polysaccharides, garlic oil, lecithin and edible salt. The provided egg yolk brain strengthening milk candy is divided into inner and outer layers, the inner layer is a garlic flavored and egg yolk core, the outer layer is a milk candy layer, the layers are well arranged, and the mouthfeel is enriched. The garlic flavored and egg yolk core is rich in raw materials, lowers cholesterol, removes smell of the egg yolk, is mellow in fragrance, moderate in salty flavor, and hard, soft and tasty. A variety of traditional Chinese medicinal extracts are added into the milk candy layer, so that the milk candy can enhance health-care functions, lower high blood lipids, high blood pressure and high blood sugar, lower cholesterol, protect heart and brain vessels, promote metabolism, enhance resistance delay aging. Inner packaging paper is edible banana paper which increases flavors, avoids sticking to paper, and is easy to be stripped from outer layer sugar paper and convenient for consumption. The outer packaging uses rich mineral paper, is inexpensive, safe and non-toxic, and free of pollution, and can protect the environment and save costs.

Description

Technical field [0001] The present invention mainly relates to the field of candy processing, in particular to an egg yolk brain toffee. Background technique [0002] Milk candy is a semi-soft candy with a loose structure. There are tiny pores in the profile of the sugar body, with toughness and elasticity, chewy, soft and delicate taste; at the same time, toffee has the unique aroma of milk, which is generally loved by people. The shape of toffee is mostly cylindrical, rectangular and square, and the color is mostly milky white or light yellow. [0003] Egg yolk is rich in nutrition, containing 90% of the whole egg's protein, monounsaturated fatty acids, lutein, vitamins and mineral elements, etc. It has a good health function, can protect the heart, prevent rotten mouth corners, glossitis, cracked lips, and protect Vision, prevent cancer, delay aging, promote the synthesis of acetylcholine, enhance brain flexibility, and nourish the brain. [0004] There are many brands of toffe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/46A23G3/42A23G3/40A23G3/36A23G3/54
CPCA23G3/36A23G3/40A23G3/42A23G3/46A23G3/48A23G3/54A23V2002/00A23V2200/14A23V2200/324A23V2200/302A23V2200/322A23V2200/326A23V2200/328A23V2200/3262A23V2250/21
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD