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Apricot-flavored soft sweets

A soft candy, fruity technology, applied in the field of apricot fruit flavored soft candy, can solve the problems of respiratory paralysis, death, tissue cell suffocation, etc., and achieve the effect of good taste, simple preparation process and easy mass production

Inactive Publication Date: 2019-02-12
吴奕松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although apricot is delicious, you should not eat too much, because the metabolites of amygdalin in it will cause tissue cells to suffocate, and in severe cases, it will inhibit the central nervous system, leading to respiratory paralysis and even death

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Including the following parts by weight of raw materials:

[0018] Canned apricots in syrup: 50~200 parts; fine sugar: 20~100 parts; maltose: 20~80 parts; cooking syrup: 10~50 parts; lemon juice: 1~5L; fish gelatin powder: 4~9 parts.

[0019] The preparation method of the apricot fruit-flavored jelly in the above weight parts is as follows:

[0020] (1) Whisk the canned apricots in syrup to puree, add 2 / 5 of the isinglass powder and mix well.

[0021] (2) Mix the rest of the other raw materials, mix well, boil it into a syrup, the temperature is 104.5 ℃, the color is golden yellow.

[0022] (3) Add the cooling syrup to the mixture of step 2, mix well, pour it into the mold, refrigerate for 3-4 hours, then air-dry for 72 hours, demould and cut into pieces.

Embodiment 2

[0024] Including the following parts by weight of raw materials:

[0025] Canned apricots in syrup: 100~160 parts; caster sugar: 60~80 parts; maltose: 50~70 parts; cooking syrup: 15~40 parts; lemon juice: 2~4L; fish gelatin powder: 5~7 parts.

[0026] The preparation method is the same as in Example 1.

Embodiment 3

[0028] Including the following parts by weight of raw materials:

[0029] Canned apricots in syrup: 150 parts; caster sugar: 80 parts; maltose: 65 parts; cooking syrup: 30 parts; lemon juice: 2.5L; isinglass powder: 6 parts.

[0030] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention relates to apricot-flavored soft sweets, comprising the following raw materials in parts by weight: 50-200 parts of canned sugar apricot; 20-100 parts of castor sugar; 20-80 parts of maltose; 10-50 parts of cooking syrup; 1-5 L of lemon juice; and 4-9 parts of fish gelatin powder. The apricot-flavored soft sweets disclosed by the invention have extremely high nutritional value, arerich in protein, mineral elements, vitamins and amino acids, low in production cost, simple in preparation process and good in taste, and are suitable for mass consumption.

Description

Technical field [0001] The invention relates to the field of food, in particular to an apricot fruit flavored soft candy. Background technique [0002] Soft candy is a kind of soft, elastic and tough functional candy. It is mainly made of gelatin, syrup and other raw materials. After multiple processes, it constitutes a fine and durable solid candy with different shapes, textures and flavors. It is elastic and chewy. [0003] Apricot fruit is also known as apricot fruit, sweet plum, pada apricot, apricot fruit, and apricot. Apricot is the fruit of the Rosaceae plant apricot or mountain apricot. It is produced in most areas of my country, with the most widespread distribution in Northwest, North China and Northeast China. The fruit is round, oblong or oblate, and the skin is golden yellow, with flushing and spots on the sun. The flesh is dark yellow, sweet and juicy, ripe in early summer. Apricot pulp is yellow, soft, fragrant, sweet and sour and juicy. It is one of the main fr...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23V2002/00A23V2200/3262A23V2200/30A23V2200/318A23V2200/314A23V2200/32A23V2250/616
Inventor 吴奕松
Owner 吴奕松
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