Cream candy with narcoticoacrid taste and its preparation method

Abstract

A tingle-hot toffee is prepared from Chinese prickly ash, hot pepper, granular white sugar, maltose, butter, milk powder and edible gelatin through vacuum drying and superfine pulverizing of Chinese prickly ash and hot pepper, mixing with others, and granulating.

Description

technical field [0001] The invention relates to a milk candy and a production method thereof. Background technique [0002] Most of the toffees currently on the market are made of cream, sugar, some chemical flavoring agents and some additives. If you eat too much, the product will feel greasy and affect your appetite. Contents of the invention [0003] The object of the present invention is flavored toffee. [0004] The purpose of the present invention is achieved in the following manner: [0005] A kind of spicy toffee, its component and percentage by weight are: [0006] Zanthoxylum bungeanum 1-30% Pepper 1-30% White sugar 10-26% [0007] Maltose 10-52% Cream 6-8% Milk Powder 6-8% [0008] Edible Gelatin 1-28% [0009] The invention discloses a production method of spicy toffee. The prickly ash and chili are vacuum-dried, superfinely pulverized, fully stirred and mixed with white granulated sugar, maltose, cream, milk powder and edible gelatin, made into granules, ...

AI Technical Summary

Problems solved by technology

[0002] Most of the toffee currently on the market is made of cream, sugar, some chemical flavoring agents and some additives. If you eat too much, the product will be greasy and affect your appetite.