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Preparation method of functional hard candy with fructus amomi flavor

A functional and amomum technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problem that nutrients are not effectively improved, reduce chewiness, solve high temperature volatilization, and improve sensory quality. Effect

Inactive Publication Date: 2021-08-03
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Candy is one of the important products in the food industry. It belongs to leisure and enjoyment food. It is deeply loved by sweet tooth lovers and children. Now candy has made breakthroughs in taste and appearance, but candy is a popular leisure food. , but its nutritional content has not been effectively improved

Method used

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  • Preparation method of functional hard candy with fructus amomi flavor
  • Preparation method of functional hard candy with fructus amomi flavor
  • Preparation method of functional hard candy with fructus amomi flavor

Examples

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Embodiment 1

[0032] best practice

[0033] The preparation method of the functional hard candy with Amomum villosum flavor of the present embodiment comprises the following steps:

[0034] (1) Preparation of Amomum glutinosa concentrated extract: Amomum glutinosa is extracted by water bath mode, filtered and centrifuged to remove impurities, then concentrated at low temperature to become extract, then low-temperature vacuum drying, pulverized, and passed through a 100-mesh sieve to obtain Amomum glutinosa concentrated extract;

[0035] (2) sugar-dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare a sugar solution, heating and stirring constantly, after the sugar solution is melted from white opaque to transparent orange yellow, the heating temperature is maintained for 10min;

[0036] (3) Boil sugar treatment: continue to heat and stir until it reaches a suitable temperature, then stop heating;

[0037] (4) blending treatment: cooling to a suit...

Embodiment 2

[0052] The preparation method of the functional hard candy with Amomum villosum flavor of the present embodiment comprises the following steps:

[0053] (1) Preparation of Amomum glutinosa concentrated extract: Amomum glutinosa is extracted by water bath mode, filtered and centrifuged to remove impurities, then concentrated at low temperature to become extract, then low-temperature vacuum drying, pulverized, and passed through a 100-mesh sieve to obtain Amomum glutinosa concentrated extract;

[0054] (2) sugar-dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare a sugar solution, heating and stirring constantly, after the sugar solution is melted from white opaque to transparent orange yellow, the heating temperature is maintained for 10min;

[0055] (3) Boil sugar treatment: continue to heat and stir until it reaches a suitable temperature, then stop heating;

[0056] (4) blending treatment: cooling to a suitable temperature to obta...

Embodiment 3

[0071] The preparation method of the functional hard candy with Amomum villosum flavor of the present embodiment comprises the following steps:

[0072] (1) Preparation of Amomum glutinosa concentrated extract: Amomum glutinosa is extracted by water bath mode, filtered and centrifuged to remove impurities, then concentrated at low temperature to become extract, then low-temperature vacuum drying, pulverized, and passed through a 100-mesh sieve to obtain Amomum glutinosa concentrated extract;

[0073] (2) sugar-dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare a sugar solution, heating and stirring constantly, after the sugar solution is melted from white opaque to transparent orange yellow, the heating temperature is maintained for 10min;

[0074] (3) Boil sugar treatment: continue to heat and stir until it reaches a suitable temperature, then stop heating;

[0075] (4) blending treatment: cooling to a suitable temperature to obta...

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Abstract

The invention discloses a preparation method of a functional hard candy with fructus amomi flavor, and belongs to the technical field of food processing. The method comprises the following steps: (1) carrying out extracting on fructus amomi in a water bath manner, performing filtering, centrifuging, concentrating at low temperature to obtain an extract, performing baking and drying at low temperature in vacuum, and performing crushing to obtain a fructus amomi concentrated extract; (2) weighing white granulated sugar and starch syrup, adding water to prepare a sugar solution, performing heating and continuously stirring, and maintaining the heating temperature after the sugar solution is melted from white opaque to transparent orange; (3) continuously performing heating, continuously performing stirring until a proper temperature is reached, and stopping heating; (4) cooling to a proper temperature to obtain a candy body, and then adding citric acid, a fructus amomi concentrated extract, gelatin and erythritol for flavor blending; and (5) performing cooling, molding, demolding and packaging, The candies are prepared. The concentrated fructus amomi extract is added in the blending process, so that the property of the fructus amomi raw material is improved, the functional effect of the fructus amomi is reserved, and meanwhile, the prepared candy is relatively good in overall sensory quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a functional hard candy with Amomum villosum flavor. Background technique [0002] In 2015, the scale of my country's big health industry was close to 5 trillion yuan, accounting for about 8% of the total GDP. Traditional Chinese medicine is an important part of the big health industry. Hainan is extremely rich in medicinal plants, with more than 2,500 kinds, accounting for about 1 / 3 of the country. [0003] Amomum vulgaris is the dried and mature fruit of Hainan Amomum chinensis, a plant belonging to the genus Cardamom of the ginger family. It is mainly produced in Hainan Chengmai, Lingshui, Ledong, Sanya, Danzhou and other counties. It is also distributed in Guangdong Province and is one of the "Four Four Southern Medicines". It is warm in nature, pungent in taste, and returns to the spleen, stomach and kidney meridians. In clinical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/34
CPCA23G3/48A23G3/001A23G3/0014A23G3/0044
Inventor 李俶戴涛涛帅希祥陈军韦志刘成梅
Owner NANCHANG UNIV
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