Improved production technology for fructus lycii soft sweets

A production process and fudge technology, which is applied in the confectionery industry, confectionery, sugary food ingredients, etc., can solve the problems of eating trouble, the taste and function of the fudge, and easy to stick to the teeth, etc., and solve the problem of sticking to the teeth. , Satisfy food requirements and improve the effect of sticking teeth

Inactive Publication Date: 2018-11-20
宁夏杞浓枸杞产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the sales of soft candies on the market gradually show a downward trend. The main reason is that the existing soft candies are easy to stick to the teeth during eating, and it is troublesome for the elderly and children to eat; at the same time, the existing soft candies The taste and function of soft candy are usually relatively simple

Method used

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  • Improved production technology for fructus lycii soft sweets
  • Improved production technology for fructus lycii soft sweets
  • Improved production technology for fructus lycii soft sweets

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] Example 1, such as Figure 1-3 Shown:

[0028] An improved production process of wolfberry jelly candy, comprising the following specific steps:

[0029] S1: Raw material preparation: Candy raw materials are prepared according to the mass parts as follows: 50 parts of starch, 30 parts of solid tablet, 15 parts of Cornus officinalis, 15 parts of wolfberry pulp, 0.1 part of crystalline cellulose, 5 parts of gum, 12 parts of pectin, 3 parts of Rosa roxburghii pulp, 5 parts of cherry pulp, 5 parts of banana pulp, 2 parts of citric acid, 2 parts of spices;

[0030] S2: Preparation of soft candy base material: the 50 parts of starch include 20 parts of starch treated with amylomaltase and 30 parts of non-crosslinked starch; in the preparation process, first prepare 100 parts of water by mass, and heat the water After boiling, adjust the water temperature to 55°C-60°C, add the 20 parts by mass of the starch treated with amylomaltase and the 30 parts of non-crosslinked starch...

specific Embodiment 2

[0043] According to the preparation process in Example 1, the prepared goji berry jelly candy shows good health care effect after long-term consumption. For example, Mr. Jiao from Wuhan, Hubei, is 51 years old this year. He was weak and suffered from renal dysfunction. After buying the wolfberry jelly candy prepared by this process and taking it for 2 months, the physical and mental state is obviously improved, and the kidney function is better improved and recovered. At the same time, according to Mr. Jiao’s feedback, the wolfberry jelly candy of the present application has a good tooth-sticking performance during the eating process. During the eating process, the jelly can seldom adhere to the teeth, which effectively solves the current gelatin-based problem. The problem of sticking teeth in the preparation of soft candy.

[0044] At the same time, during the specific preparation process of the wolfberry soft candy of the present application, one or more of the banana pulp,...

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Abstract

The invention relates to the technical field of food preparation technologies, in particular to an improved production technology for fructus lycii soft sweets. The production technology comprises thefollowing specific steps: S1: raw material preparation; S2: base material preparation of soft sweets; S3: solid tablet preparation; S4: finished product preparation: adding a set mass fraction of solid tablets into the base material of the soft sweets, mixing the base material of the soft sweets with the solid tablets, rolling and forming a soft sweet body of a rectangular parallelepiped structure, and cutting the soft sweet body into soft sweet blocks with rectangular structures. Firstly, the base material of the soft sweets in the application is mixed with the solid tablets, and the taste and the texture of the soft sweets and the solid tablets are matched with each other, thereby breaking through the defects of sticking to teeth existing in the conventional base material, and solving the sticky problem of the existing gelatin base material. Through the use of gum, the problem of sticking to teeth is further improved, so that the soft sweets can well meet the eating requirements ofthe elderly and children.

Description

technical field [0001] The invention relates to the technical field of food preparation technology, in particular to an improved production technology of wolfberry jelly candy. Background technique [0002] At present, the sales of soft candies on the market gradually show a downward trend. The main reason is that the existing soft candies are easy to stick to the teeth during eating, and it is troublesome for the elderly and children to eat; at the same time, the existing soft candies The taste and function of soft candy are usually relatively simple. [0003] For many years, soft candy has been an important variety of sugar food. Compared with hard candy, soft candy has obvious advantages, especially for the elderly with bad teeth and children whose teeth are growing or replacing. . Therefore, soft candy has a very important consumer market in the sugar family, and providing a soft candy product that is not easy to stick to the teeth and has more functions has become a t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48A23G3/36A23G3/54
CPCA23G3/364A23G3/42A23G3/48A23G3/54A23V2002/00A23V2200/14A23V2200/30A23V2250/5118A23V2250/51084A23V2250/502A23V2250/5072A23V2250/032A23V2250/61
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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