Sambucus williamsii flower flavored soft sweets and preparation method thereof

A technology of elderflower and gummies, applied in confectionery, confectionery industry, food preservation and other directions, can solve the problems of high sugar content, unfavorable for diabetics and people who lose weight, achieve good chewing feeling and promote intestinal tract The effect of health and protection of teeth

Pending Publication Date: 2020-08-25
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, a large amount of sugar is added to the existing elderflower-flavored food for seasoning, and the

Method used

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  • Sambucus williamsii flower flavored soft sweets and preparation method thereof
  • Sambucus williamsii flower flavored soft sweets and preparation method thereof
  • Sambucus williamsii flower flavored soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1:

[0030] An elderflower-flavored soft candy, comprising the following raw materials by weight: 10 parts of elderflower concentrate, 80 parts of sorbitol, 20 parts of pectin, 0.2 part of malic acid, 5 parts of powder, excess water quantity. The coating powder includes 2 parts of starch, 4 parts of glutinous rice flour, 1 part of isomalt oligosaccharide powder, and 1 part of psyllium husk powder. The preparation method of above-mentioned elderflower flavor soft candy, comprises the following steps:

[0031] (1) Select fresh elderflower, wash it three times, wash it with pure water for the last time, spin dry it with a centrifuge, and then vacuum dry it at 80°C for 2 hours, and achieve the purpose of sterilization while drying. Put the dried and sterilized elderflower and pure water into the reaction kettle at a weight ratio of 1:30, extract 1 to 3 times at 60°C for 25 minutes each time, filter and combine the filtrate. The obtained combined filtrate was conc...

Example Embodiment

[0041] Example 2:

[0042] An elderflower-flavored soft candy, comprising the following parts by weight of raw materials: 15 parts of elderflower concentrate, 70 parts of steviol glycosides, 40 parts of carrageenan, 1 part of citric acid, 6.5 parts of powder, and water balance . The coating powder includes 3 parts of starch, 5 parts of glutinous rice flour, 1.5 parts of isomalt oligosaccharide powder, and 1.5 parts of psyllium husk powder. The preparation method of above-mentioned elderflower flavor soft candy, comprises the following steps:

[0043](1) Select fresh elderflower, wash it three times, wash it with pure water for the last time, spin dry it with a centrifuge, and then vacuum dry it at 80°C for 2 hours, and achieve the purpose of sterilization while drying. The dried and sterilized elderflower and pure water are put into the reaction kettle at a ratio of 1:50 by weight, extracted at 90° C. for 1 to 3 times, each time for 20 min, and the filtrate is combined after...

Example Embodiment

[0053] Example 3:

[0054] An elderflower-flavored soft candy, comprising the following raw materials by weight: 20 parts of elderflower concentrate, 80 parts of xylitol, 80 parts of guar gum, 1.5 parts of citric acid, 8 parts of powder, and 8 parts of water. margin. The coating powder includes 4 parts of starch, 6 parts of glutinous rice flour, 2 parts of isomalt oligosaccharide powder, and 2 parts of psyllium husk powder. The preparation method of above-mentioned elderflower flavor soft candy, comprises the following steps:

[0055] (1) Select fresh elderflower, wash it three times, wash it with pure water for the last time, spin dry it with a centrifuge, and then vacuum dry it at 80°C for 2 hours, and achieve the purpose of sterilization while drying. The dried and sterilized elderflower and pure water are put into the reaction kettle in a ratio of 1:10 by weight, extracted at 40° C. for 1 to 3 times, each time for 30 min, and the filtrate is combined after filtering. Th...

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Abstract

The invention discloses sambucus williamsii flower flavored soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps of by taking a sambucus williamsii flower concentrated solution, a non-sugar sweetening agent and a gelling agent as raw materials, heating and uniformly mixing, adding an acidulant to adjust the pHvalue to 3.5-4 to obtain soft sweet syrup, performing injection molding, cooling, demolding, coating powder and packaging to obtain the sambucus williamsii flower flavored soft sweets. The powder-coated raw material comprises one or more than two of starch, glutinous rice flour, isomaltooligosaccharide powder and psyllium husk powder. The pH is adjusted, so that the gel structure of the soft sweets can be improved, the shelf life of the soft sweets can be prolonged, and the shelf life is as long as 14 months. The sambucus williamsii flower flavored soft sweets are sugar-free, low in calorie,does not enter human metabolism, is free of essence, safe and healthy, and suitable for being eaten by various crowds, especially diabetic patients, obesity patients and people with low immunity.

Description

technical field [0001] The invention relates to an elderflower-flavored soft candy and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Elderberry is a plant of the genus Sambucuslinn in the Caprifoliaceae family, with creamy white flowers and juicy berries, with a fresh and pleasant sweetness, very similar to muscadine grapes. Elderberry is known as "the panacea" in Europe, and its medical and edible value can be traced back to ancient Egypt. Elderflower has the effect of treating colds and colds, relieving summer heat and removing fire, and beautifying the face. The taste is fresh and refreshing, and it is one of the most popular flavors in the United Kingdom since ancient times. [0003] At present, a large amount of sugar is added to the existing elderflower-flavored food for flavoring, and the sugar content is relatively high, which is not conducive to the consumption of diabetics and people who lose weigh...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/38A23G3/42A23G3/48A23G3/50A23G3/54A23L3/3508
CPCA23G3/364A23G3/48A23G3/54A23G3/50A23G3/36A23G3/38A23G3/42A23L3/3508A23V2002/00A23G2220/20
Inventor 施永雷顾庆南张丽华王松
Owner SHANGHAI LAIYIFEN
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