Black-tea soft sweets and preparation method thereof

A production method and technology for dark tea, which are applied in the directions of confectionery, confectionery industry, oligosaccharide-containing food ingredients, etc., can solve the problems of inconvenience in drinking, inconvenience in carrying, etc., and achieve convenient carrying, enhanced gastrointestinal motility, and good taste. Effect

Inactive Publication Date: 2017-09-05
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But dark tea needs brewing to drink, and there is inconvenient to carry, the problem of inconvenient to drink

Method used

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  • Black-tea soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] As an embodiment of the present invention, the preparation method of described black tea jelly candy comprises the following steps:

[0046] 1) Prepare dark tea soup: Heat 5 kg of water to 100°C, add 250 grams of black tea, boil for 2 minutes, filter; then filter twice with 100ml boiling water, combine the black tea soup filtered three times, and set aside.

[0047] 2) Preparation of gelatin solution: heat 1 kg of water to 82°C, then add 200 grams of gelatin powder, stir until completely melted, then cool down to 63°C, in order for the gelatin to fully absorb water and swell, keep it warm for 30 minutes to obtain a gelatin solution, spare.

[0048] 3) Preparation of gum arabic solution: first mix 500 grams of cold water below 25°C with 180 grams of gum arabic powder, then continue to pour 500 grams of water at 65°C to fully dissolve the gum arabic until there is no agglomeration, and keep warm for 25 minutes. Get gum arabic, set aside.

[0049] 4) Preparation of sugar...

Embodiment 2

[0058] As an embodiment of the present invention, the preparation method of described black tea jelly candy comprises the following steps:

[0059] 1) Prepare black tea soup: heat 4.5 kg of water to 95°C, add 220 grams of black tea, boil for 3 minutes, filter; then filter three times with 80 ml of boiling water, combine the black tea soup filtered four times, and set aside.

[0060] 2) Preparation of gelatin solution: Heat 1.2 kg of water to 85°C, then add 220 grams of gelatin powder, stir until completely melted, then cool down to 65°C, in order for the gelatin to fully absorb water and swell, keep it warm for 40 minutes to obtain a gelatin solution, spare.

[0061] 3) Prepare gum arabic solution: first mix 550 grams of cold water below 25°C with 170 grams of gum arabic powder, then continue to pour 510 grams of water at 60°C to fully dissolve the gum arabic until there is no agglomeration, and keep warm for 25 minutes. Get gum arabic, set aside.

[0062] 4) Preparation of ...

Embodiment 3

[0071] As an embodiment of the present invention, the preparation method of described black tea jelly candy comprises the following steps:

[0072] 1) Prepare dark tea soup: Heat 4 kg of water to 93°C, add 220 grams of black tea, boil for 1.5 minutes, filter; then filter twice with 90 ml of boiling water, combine the black tea soup filtered three times, and set aside.

[0073] 2) Preparation of gelatin solution: heat 0.9 kg of water to 81°C, then add 186 grams of gelatin powder, stir until completely melted, then cool down to 64°C, in order for the gelatin to fully absorb water and swell, keep it warm for 28 minutes to obtain a gelatin solution, spare.

[0074] 3) Prepare gum arabic solution: first mix 497 grams of cold water below 25°C with 190 grams of gum arabic powder, then continue to pour 512 grams of water at 68°C to fully dissolve the gum arabic until there is no agglomeration, and keep warm for 31 minutes. Get gum arabic, set aside.

[0075] 4) Preparation of sugar ...

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Abstract

The invention discloses black-tea soft sweets and a preparation method thereof. The preparation method of the black-tea soft sweets comprises the steps of preparing black tea soup; preparing a gelatin solution; preparing an Arabia gum solution; preparing a sugar solution; mixing the gelatin solution, the sugar solution and the Arabia gum solution so as to obtain a sugar gum solution; decocting the sugar gum solution, and adding the black tea soup into the decocted sugar gum solution; performing vacuum concentration on the mixed solution of the sugar gum solution and the black tea soup; adding citric acid, malic acid and tartaric acid into the vacuum-concentrated mixed solution of the sugar gum solution and the black tea soup so as to obtain a soft sweet material; and then, drying the soft sweet material, and carrying out shaping so as to obtain the black-tea soft sweets. The black-tea soft sweets have the following beneficial effects: the black-tea soft sweets can be eaten at any time, and is capable of promoting digestion especially after a meal; the black-tea soft sweets are convenient to carry so that various inconveniences of the black tea for drinking are overcome; the black-tea soft sweets are capable of supplementing dietary fiber, as well as enhancing gastrointestinal peristalsis; the black-tea soft sweets are capable of cleaning the mouth after meals so as to prevent irregular teeth, as well as ensure probiotic proliferation and spoilage bacterium inhibition in the intestinal tract; moreover, the black-tea soft sweets have the function of reducing weight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dark tea soft candy and a preparation method thereof. Background technique [0002] Black tea has the effects of quenching thirst, anti-radiation, anti-cancer, anti-cancer, helping sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol. It can enhance the sensitivity of central nervous activity in the brain, improve thinking ability, lower blood pressure, and inhibit arteriosclerosis. [0003] Dark tea is a post-fermented tea. Its unique processing process, especially the participation of microorganisms, makes it have special pharmacological effects in traditional Chinese medicine. It is rich in tea polysaccharides and is considered by the medical community to regulate sugar metabolism in the body (prevent diabetes), reduce Blood lipids, blood pressure, anticoagulant, thrombus, improve immunity. Clinical trials have proved that the spec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/48A23G3/364A23G3/42A23V2002/00A23V2200/32A23V2200/312A23V2200/332A23V2250/214A23V2250/5432A23V2250/5028A23V2250/032A23V2250/044A23V2250/056A23V2250/628A23V2250/6422A23V2250/28A23V2200/132
Inventor 李赤翎
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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