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Peanut zingiber officinale candy and preparation method thereof

A technology of peanut ginger and ginger candy, which is applied in the direction of confectionery, confectionery industry, and the function of food ingredients, etc., can solve the problems of high preparation cost and poor effect of relieving fatigue, and achieve low production cost, relieving fatigue effect, and good side effects Effect

Inactive Publication Date: 2017-03-22
许春玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The technical problem to be solved by the present invention is to provide a peanut ginger candy and its preparation method, so as to solve the problems of high preparation cost and poor effect of alleviating fatigue in existing sugar products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0041] The preparation method of described peanut ginger candy, comprises the following steps:

[0042] S1: Wash the ginger and yam, peel them, boil them in water, and dry them until the water content is ≤3%, to make 100-mesh mixed powder;

[0043] S2: Grind and mix the cinnamon, add 230-480 parts of water, the ratio of solid to liquid is 1:10-14 (W / V), the microwave power is 160-240W, the extraction temperature is 85-92°C, and the extraction time is 1.5 -2.1h, then filter the residue to obtain the extract;

[0044] S3: The extract prepared in step S2, ginkgo flavonoids, polypropylene pyrrolidone, hydroxypropyl methylcellulose potassium, agar, DuPont EEA2112AC compatibilizer, food grade antioxidant 264, guar gum, epoxy After mixing soybean oil fatty acid and 400-600 parts of water, stir for 0.4-0.7h at a microwave power of 150-170W, a temperature of 60-65°C, and a stirring speed of 200-400r / min to obtain a uniform mixture A;

[0045] The preparation method of described ginkg...

Embodiment 1

[0055] A peanut ginger candy, in parts by weight, comprising the following raw materials: 200 parts of ginger, 50 parts of sautéed peanut powder, 30 parts of yam, 32 parts of cinnamon, 28 parts of brown sugar, 90 parts of flour, 3 parts of ginkgo flavonoids, polypropylene pyrrolidone 0.9 parts, 0.6 parts of hydroxypropyl methylcellulose potassium, 0.7 parts of agar, 1 part of American DuPont EEA2112AC compatibilizer, 0.8 parts of food grade antioxidant 264, 0.9 parts of guar gum, 0.5 parts of epoxidized soybean oil fatty acid, 2.5 parts of vitamins, 1.5 parts of amino acids, 1.4 parts of trace elements, 0.05 parts of dihydrojasmone, 0.03 parts of ethyl incense, 0.05 parts of carvone, 0.8 parts of furfuryl methyl fumarate, 0.2 parts of disodium 51-guanylate , Potassium guanylate 0.1 part.

[0056] The vitamins are in parts by weight and consist of the following components: 1 part of vitamin A, vitamin B 1 0.8 parts, vitamin C 0.7 parts.

[0057] The amino acid is taken in pa...

Embodiment 2

[0072] A peanut ginger candy, in parts by weight, comprising the following raw materials: 175 parts of ginger, 35 parts of sautéed peanut powder, 22 parts of yam, 24 parts of cinnamon, 20 parts of brown sugar, 65 parts of flour, 2 parts of ginkgo flavonoids, polypropylene pyrrolidone 0.7 parts, 0.4 parts of hydroxypropyl methylcellulose potassium, 0.5 parts of agar, 0.7 parts of DuPont EEA2112AC compatibilizer, 0.6 parts of food grade antioxidant 264, 0.5 parts of guar gum, 0.3 parts of epoxidized soybean oil fatty acid, 1.8 parts of vitamins, 1 part of amino acids, 1 part of trace elements, 0.03 parts of dihydrojasmone, 0.02 parts of ethyl incense, 0.04 parts of carvone, 0.5 parts of furfuryl methyl fumarate, 0.2 parts of disodium 51-guanylate , Potassium guanylate 0.1 part.

[0073] The vitamins are in parts by weight and consist of the following components: 0.8 parts of vitamin A, vitamin B 1 0.6 parts, vitamin C 0.4 parts.

[0074] The amino acid is taken in parts by we...

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Abstract

The invention discloses a peanut zingiber officinale candy and a preparation method thereof. The peanut zingiber officinale candy comprises the following raw materials: zingiber officinale, saute peanut flour, Chinese yam, cinnamon, brown sugar, flour, ginkgo flavone, polypropylene pyrrolidone, hydroxypropyl methyl cellulose potassium, agar, DuPont EEA2112AC compatibilizer, a food grade antioxidant 264, guar gum, epoxidized soybean oil fatty acid, vitamin, amino acid, trace elements, dihydro jasmone, ethyl vanillin, carvone, methyl-furfuryl fumarate, 51-disodium guanylate, and potassium guanylate. The peanut zingiber officinale candy is prepared by the steps of: mixed powder preparation, medicinal liquid extraction, mixing, syrup preparation, remixing, coagulation, and flaking, etc. The peanut zingiber officinale candy provided by the invention integrates the efficacy of zingiber officinale, Chinese yam, cinnamon and other traditional Chinese medicines, and can play the role of refreshing, fatigue relieving and the like. The zingiber officinale candy has good fatigue relieving effect, and has no side effect.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of confectionary processing, and in particular relates to a peanut ginger candy and a preparation method thereof. [0003] 【Background technique】 [0004] Ginger (Latin scientific name Zingiber officinale Roscoe) is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family. Its aliases include ginger root, Bailayun, Gouzhuangzhi, Indisin, Yanliang boy, fresh ginger, and honey-roasted ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Ginger has the functions of divergence, anti-nausea and cough-relieving in traditional Chinese medicine. Ginger skin is pungent and cool, which can cure skin edema and promote skin water; ginger juice is pungent and warm, pungent and strong in dispelling stomach cold, and is mostly used for vomiting; Ginger tastes hard to go inside but not outside, warming the coldness of the scorcher; Paoj...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23G3/368A23V2002/00A23V2200/30A23V2250/21
Inventor 许春玲
Owner 许春玲
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