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Fruity lollypop and processing technology

A processing technology, lollipop technology, applied in the field of fruit lollipops, can solve the problems of human health hazards, loss of original fruit flavor, etc., and achieve the effect of simple and rigorous technology

Inactive Publication Date: 2019-01-18
东莞亿智食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The general formula of existing fruit lollipops adds essence, although the cost is saved, but the original flavor of the fruit is lost, and it also causes certain harm to human health

Method used

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  • Fruity lollypop and processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A fruit-flavored lollipop, the formula includes: white granulated sugar, water, glucose syrup, citric acid, tea polyphenols, concentrated fruit juice and natural pigments, and the mass percentages of each component are: 45% white granulated sugar, 28% % water, 15% glucose syrup, 1.3% citric acid, 3% tea polyphenols, 7.4% mango juice concentrate, 0.3% carotene.

[0035] A processing technique for fruit-flavored lollipops, comprising the following steps: Step 1, material selection; Step 2, melting sugar; Step 3, mixing; Step 4, boiling; Step 5, blending; Step 6, drawing and forming;

[0036] Wherein the above-mentioned step 1, according to the mass percentage content of each component is respectively: 45% white granulated sugar, 28% water, 15% glucose syrup, 1.3% citric acid, 3% tea polyphenol, 7.4% Mango juice concentrate, 0.3% natural pigment are selected, and weighed according to the sum of weight percentages being 1;

[0037] Wherein in above-mentioned step 2, turnin...

Embodiment 2

[0054] A fruit-flavored lollipop, the formula includes: white granulated sugar, water, glucose syrup, citric acid, tea polyphenols, concentrated fruit juice and natural pigments, and the mass percentages of each component are: 44.5% white granulated sugar, 28% % water, 14% glucose syrup, 1.5% citric acid, 3.8% tea polyphenols, 8% blueberry juice concentrate, 0.2% gardenia blue.

[0055] A processing technique for fruit-flavored lollipops, comprising the following steps: Step 1, material selection; Step 2, melting sugar; Step 3, mixing; Step 4, boiling; Step 5, blending; Step 6, drawing and forming;

[0056] Wherein the above-mentioned step one, according to the mass percentage content of each component is respectively: 44.5% white granulated sugar, 28% water, 14% glucose syrup, 1.5% citric acid, 3.8% tea polyphenol, 8% Blueberry juice concentrate, 0.2% gardenia blue are weighed;

[0057] Wherein in above-mentioned step 2, turning sugar comprises the following steps:

[0058]...

Embodiment 3

[0074] A fruit-flavored lollipop, the formula includes: white granulated sugar, water, glucose syrup, citric acid, tea polyphenols, concentrated fruit juice and natural pigments, and the mass percentages of each component are: 46% white granulated sugar, 26.5% % water, 13% glucose syrup, 1.5% citric acid, 3.8% tea polyphenols, 9% watermelon juice concentrate, 0.2% monascus red.

[0075] A processing technique for fruit-flavored lollipops, comprising the following steps: Step 1, material selection; Step 2, melting sugar; Step 3, mixing; Step 4, boiling; Step 5, blending; Step 6, drawing and forming;

[0076] Wherein the above-mentioned step 1, according to the mass percentage content of each component is respectively: 46% white granulated sugar, 26.5% water, 13% glucose syrup, 1.5% citric acid, 3.8% tea polyphenol, 9% Watermelon juice concentrate, 0.2% Monascus Red are weighed;

[0077] Wherein in above-mentioned step 2, turning sugar comprises the following steps:

[0078] 1...

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Abstract

The invention discloses a fruity lollypop and a processing technology. A formula is prepared from the following components in percentage by mass: 40 to 50 percent of white granulated sugar, 20 to 30 percent of water, 10 to 20 percent of glucose syrup, 1 to 1.5 percent of citric acid, 3 to 5 percent of tea polyphenol, 6 to 8 percent of fruit juice concentrate and 0.2 to 0.3 percent of natural pigment, wherein the natural pigment is one of carotene, monascus color, carthamin and gardenia blue. The processing technology comprises the following steps: step one, material selecting; step two, sugardissolving; step three, mixing; step four, boiling; step five, blending; step six, sprouting and forming. According to the fruity lollypop disclosed by the invention, the components of the fruity lollypop adopt fruit puree, the original flavor of fruits is fully reserved, and the fruity lollypop is harmless to a human body; the technology of the fruity lollypop is simple and strict, the fruity lollypop is suitable for batch production, and compared with a lollypop made of a common essence additive, differentiation competitive advantage is formed.

Description

technical field [0001] The invention relates to the technical field of fruit lollipops, in particular to a fruit-flavored lollipop and its processing technology. Background technique [0002] Lollipop is a popular candy in the market. At first, a stick was inserted into the candy for children to eat. Later, various types of candy such as gel type, milk type, chocolate type and fruit type were developed. Common lollipops on the market generally consist of edible sugar balls and plastic wrappers wrapped around them. Add essence in the general formula of existing fruit lollipop, though saved cost, lost the original local flavor of fruit, also caused certain harm to human health. Therefore, how to design a kind of fruit-flavored lollipop and processing technology that keeps the original flavor of the fruit and is relatively healthy and harmless has become a problem to be solved at present. Contents of the invention [0003] The object of the present invention is to provide a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/56
CPCA23G3/48A23G3/563
Inventor 李鑫罗胜科
Owner 东莞亿智食品有限公司
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