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Processing method for multivitamin sweet potato leaf chewing soft sweets

A technology of multivitamins and a processing method is applied in the field of processing multivitamin sweet potato leaf chewing gummies, and achieves the effects of sweet and delicious taste, obvious effect and Q-flavored taste.

Inactive Publication Date: 2019-05-31
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, sweet potato leaves are mainly eaten as vegetables, and less processed foods are used. It has not been found to be developed into soft candies. Therefore, sweet potato leaves can be considered to be developed into soft candies with health benefits to enrich product categories.

Method used

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  • Processing method for multivitamin sweet potato leaf chewing soft sweets
  • Processing method for multivitamin sweet potato leaf chewing soft sweets
  • Processing method for multivitamin sweet potato leaf chewing soft sweets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The present embodiment is a kind of processing method of multivitamin sweet potato leaf chewing jelly, and described jelly is made of the following raw materials by weight: 15 parts of sweet potato leaf powder, 18 parts of hawthorn fruit extract, 0.03 part of tryptophan, sucrose 10 parts, 35 parts of malt syrup and 1 part of glutinous rice starch;

[0020] The processing method of the soft candy is as follows: after weighing the raw materials according to the above parts by weight, first add the hawthorn fruit extract to 65°C water 5 times by weight to swell, then add sucrose and stir until completely dissolved to obtain a mixed gum; After mixing maltose syrup and glutinous rice starch, bathe in boiling water for 30 minutes, and cool to 60°C to obtain a mixed syrup; add purple sweet potato leaf powder, tryptophan and mixed gum to the mixed syrup and stir evenly, cast the mold while it is hot, and cool naturally After solidification, demould and cut into pieces to obtain...

Embodiment 2

[0026] The present embodiment is a kind of processing method of multivitamin sweet potato leaf chewing jelly, and described jelly is made of the following raw materials by weight: 20 parts of sweet potato leaf powder, 28 parts of hawthorn fruit extract, 0.05 part of tryptophan, sucrose 15 parts, 45 parts of malt syrup and 3 parts of glutinous rice starch;

[0027] The processing method of the soft candy is as follows: after weighing each raw material according to the above-mentioned parts by weight, first add the hawthorn fruit extract to 15 times the weight of 75°C water to swell, then add sucrose and stir until completely dissolved to obtain a mixed gum; After mixing maltose syrup and glutinous rice starch, bathe in boiling water for 50 minutes, and cool to 70°C to obtain mixed syrup; add purple sweet potato leaf powder, tryptophan and mixed gum to the mixed syrup and stir evenly, cast the mold while it is hot, and cool naturally After solidification, demoulding and cutting ...

Embodiment 3

[0033] The present embodiment is a processing method of multivitamin sweet potato leaf chewing jelly, wherein the jelly is made of the following raw materials in parts by weight: 17 parts of sweet potato leaf powder, 22 parts of hawthorn fruit extract, 0.04 part of tryptophan, sucrose 13 parts, 42 parts of malt syrup and 2 parts of glutinous rice starch;

[0034] The processing method of the soft candy is as follows: after weighing the raw materials according to the above parts by weight, first add the hawthorn fruit extract to 13 times the weight of water at 70°C to swell, then add sucrose and stir until completely dissolved to obtain a mixed gum; Mix maltose syrup and glutinous rice starch, bathe in boiling water for 40 minutes, and cool to 65°C to obtain a mixed syrup; add purple sweet potato leaf powder, tryptophan and mixed gum to the mixed syrup and stir evenly, cast the mold while it is hot, and cool naturally After solidification, demould and cut into pieces to obtain ...

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Abstract

The invention discloses a processing method for multivitamin sweet potato leaf chewing soft sweets, and relates to the technical field of food processing. The soft sweets are made by mixing and processing 15-20 parts of sweet potato leaf meal, 18-28 parts of hawthorn fruit extractives, 0.03-0.05 part of tryptophan, 10-15 parts of saccharose, 35-45 parts of malt syrup and 1-3 parts of glutinous rice starch. The soft sweets prepared by the method are bright in color, is bright green, elastic in taste, fragrant, sweet and delicious in taste and free of abnormal odor, contain abundant carotene, vitamins, water soluble dietary fiber, mineral substances and other nutrient contents, have the effects of lowering blood pressure and improving immunity and are good in healthcare effect.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a processing method of multivitamin sweet potato leaf chewing gum. 【Background technique】 [0002] Sweet potato leaves are the young leaves of the top of the seedling stems of Convolvulaceae sweet potatoes after they mature. They are rich in protein, fat, calories, carbohydrates, calcium, iron, phosphorus, carotene, vitamin C, B1, B2, niacin and other nutrients. At the same time, sweet potato leaves are also rich in health-care ingredients such as anthocyanins, chlorogenic acid, and water-soluble dietary fiber. Eyesight and other effects, the Asian Vegetable Research Center has listed it as a high-nutrition vegetable variety, calling it the "Queen of Vegetables", which can be used for food development and utilization to increase economic value. At present, sweet potato leaves are mainly eaten as vegetables, and rarely made into processed foods. It has not been found to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/44
Inventor 唐秀桦韦民政熊军闫海锋
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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