Functional bergamot lollipop and preparation method thereof

Abstract

The application discloses a functional bergamot lollipop and a preparation method thereof, and comprises the following raw materials in parts by weight: bergamot powder 10-40 parts, dried tangerine or orange peel powder 5-20 parts, hawthorn powder 5-18 parts, malt powder 5-15 parts, tuckahoe powder 3-12 parts, licorice powder 2-10 parts, white granulated sugar 20-60 parts, malt syrup 15-45 parts, isomalt 10-30 parts, fructooligosaccharide 5-20 parts, citric acid 1-6 parts, malic acid 0.5-4 parts, bergamot essential oil 0.2-2 parts, dried tangerine or orange peel essential oil 0.1-1.5 parts, menthol 0.05-1 part, gardenia yellow 0.01-0.5 part, rose anthocyanin 0.01-0.4 part, magnesium stearate 0.1-1 part, sorbitol 2-10 parts and purified water 15-35 parts. The application takes bergamot as the main raw material, and combines dried tangerine or orange peel, hawthorn and malt and other various medicinal and edible raw materials; the functional components of the raw materials are synergistic; the composite function of regulating qi and relieving the middle, promoting digestion and removing food accumulation, and invigorating the spleen and removing dampness is realized; the concept of medicinal and edible materials is combined with leisure candies; and the deficiency of single function of traditional hard candies is made up.

Description

Technical Field

[0001] This invention relates to the field of confectionery preparation technology, specifically to a functional bergamot lollipop and its preparation method. Background Technology

[0002] Lollipops, a common type of hard candy, are widely used in the snack food industry due to their convenience and crisp texture. Traditional Buddha's Hand lollipops often simply crush Buddha's Hand fruit and mix it with sugar, using it only as a flavor additive. This does not fully utilize the medicinal and edible value of Buddha's Hand fruit. Furthermore, due to improper preparation processes, the functional components in Buddha's Hand fruit and other plant-based raw materials suffer from low retention rates and poor dissolution.

[0003] Existing hard candy products generally suffer from a lack of functionality, focusing primarily on sweetness and flavor while lacking functional benefits such as aiding digestion and regulating qi, which align with daily dietary needs. Furthermore, traditional hard candy production processes are prone to issues like crystallization, melting, and cracking after molding. Poor ingredient integration leads to uneven texture, and some products contain artificial colorings and flavorings, failing to meet modern consumers' demands for natural and healthy foods. Additionally, the aroma of traditional Buddha's Hand candy easily evaporates during cooking and molding, resulting in a weak and short-lasting fragrance. The taste is also overly sweet due to the use of only white sugar, limiting its appeal to a limited demographic.

[0004] As a food and medicine ingredient, Buddha's hand citron contains active components such as bergamot lactone and limonene, which have the effects of regulating qi and harmonizing the stomach, promoting digestion and resolving phlegm. Dried tangerine peel, hawthorn, and malt are also classic food and medicine ingredients that promote digestion and strengthen the spleen. Combining these ingredients in lollipops can impart functional value to the candy. Currently, there is no technology that precisely combines Buddha's hand citron with dried tangerine peel, hawthorn, and other ingredients, combined with optimized hard candy manufacturing processes, to achieve high retention of functional components, stable candy quality, and long-lasting aroma in Buddha's hand lollipops. Summary of the Invention

[0005] The purpose of this invention is to provide a functional Buddha's Hand lollipop and its preparation method to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a functional Buddha's Hand lollipop, comprising the following raw materials in parts by weight: 10-40 parts Buddha's Hand powder, 5-20 parts dried tangerine peel powder, 5-18 parts hawthorn powder, 5-15 parts malt powder, 3-12 parts Poria cocos powder, 2-10 parts licorice powder, 20-60 parts white sugar, 15-45 parts malt syrup, 10-30 parts isomaltitol, 5-20 parts fructooligosaccharides, 1-6 parts citric acid, 0.5-4 parts malic acid, 0.2-2 parts Buddha's Hand essential oil, 0.1-1.5 parts dried tangerine peel essential oil, 0.05-1 part menthol, 0.01-0.5 parts gardenia yellow, 0.01-0.4 parts hibiscus red, 0.1-1 part magnesium stearate, 2-10 parts sorbitol, and 15-35 parts purified water.

[0007] Among them, Buddha's Hand powder is a functional ingredient in the formula. Its active ingredients, such as bergamot lactone and limonene, achieve the basic effects of regulating qi and harmonizing the stomach, promoting digestion and resolving phlegm, while giving the candy a unique Buddha's Hand aroma. Tangerine peel powder works synergistically with Buddha's Hand powder to enhance the effects of regulating qi and resolving phlegm, harmonizing the stomach and removing dampness. Moreover, the hesperidin in tangerine peel can enhance the antioxidant properties of the candy. Hawthorn powder and malt powder are combined to achieve the effects of promoting digestion and removing food stagnation, and strengthening the spleen and stomach. It has a conditioning effect on food stagnation caused by meat, rice, noodles and potatoes. Poria powder strengthens the spleen and removes dampness, calms the mind and soothes the nerves. Licorice powder harmonizes the flavors and alleviates the sourness of hawthorn and the slight bitterness of Buddha's Hand, making the candy taste more mellow. White sugar and malt syrup serve as the base sugars, providing the basic shaping properties and sweetness of the candy. Isomalt is a low-calorie functional sugar alcohol that can reduce the sweetness of the candy and effectively prevent the candy from crystallizing and melting, thus extending the product's shelf life. Fructooligosaccharides, as prebiotics, can not only regulate the sweetness of the candy but also promote the proliferation of beneficial bacteria in the gut, increasing the product's functionality. Citric acid and malic acid are combined as acidity regulators to adjust the sweet-sour ratio of the candy, improve the taste, and promote the dissolution of functional components in plant ingredients such as bergamot. Bergamot essential oil and tangerine peel essential oil further enhance the natural aroma of the candy, improve the aroma's complexity and longevity, and menthol gives the candy a slight cooling sensation to alleviate the sweetness. Gardenia Yellow and Roselle Red are natural food colorings, formulated to meet product requirements, with no artificial additives, thus enhancing product safety. Magnesium stearate acts as an anti-caking agent, preventing raw material powders from clumping during mixing and improving their dispersibility. Sorbitol acts as a humectant, increasing the flexibility of the sugar and preventing it from cracking during molding and storage. Purified water acts as a solvent, dissolving the sugar and blending it with the raw materials.

[0008] Furthermore, the ingredients include the following by weight: 25 parts Buddha's Hand powder, 12 parts dried tangerine peel powder, 10 parts hawthorn powder, 8 parts malt powder, 6 parts Poria cocos powder, 5 parts licorice powder, 35 parts white sugar, 25 parts malt syrup, 20 parts isomalt, 12 parts fructooligosaccharides, 3 parts citric acid, 1.5 parts malic acid, 0.8 parts Buddha's Hand essential oil, 0.5 parts dried tangerine peel essential oil, 0.3 parts menthol, 0.2 parts gardenia yellow, 0.1 parts hibiscus red, 0.4 parts magnesium stearate, 5 parts sorbitol, and 22 parts purified water.

[0009] Furthermore, the ingredients include the following by weight: 35 parts Buddha's Hand powder, 8 parts dried tangerine peel powder, 15 parts hawthorn powder, 6 parts malt powder, 4 parts Poria cocos powder, 3 parts licorice powder, 40 parts white sugar, 30 parts malt syrup, 15 parts isomaltitol, 8 parts fructooligosaccharides, 4 parts citric acid, 1 part malic acid, 1.2 parts Buddha's Hand essential oil, 0.3 parts dried tangerine peel essential oil, 0.5 parts menthol, 0.1 parts gardenia yellow, 0.2 parts hibiscus red, 0.6 parts magnesium stearate, 3 parts sorbitol, and 28 parts purified water.

[0010] Furthermore, the ingredients include the following by weight: 18 parts Buddha's Hand powder, 18 parts dried tangerine peel powder, 8 parts hawthorn powder, 12 parts malt powder, 9 parts Poria cocos powder, 8 parts licorice powder, 28 parts white sugar, 20 parts malt syrup, 25 parts isomalt, 18 parts fructooligosaccharides, 2 parts citric acid, 2.5 parts malic acid, 0.5 parts Buddha's Hand essential oil, 0.8 parts dried tangerine peel essential oil, 0.2 parts menthol, 0.3 parts gardenia yellow, 0.15 parts hibiscus red, 0.3 parts magnesium stearate, 7 parts sorbitol, and 20 parts purified water.

[0011] A method for preparing a functional bergamot lollipop includes the following steps: Step 1: Raw material pretreatment: Dry the Buddha's hand, dried tangerine peel, hawthorn, malt, poria cocos, and licorice separately until the moisture content drops below 8%. After coarse pulverization and ultrafine pulverization, pass them through a 100-140 mesh sieve to obtain plant powder. Encapsulate the Buddha's hand essential oil and dried tangerine peel essential oil with β-cyclodextrin to obtain essential oil encapsulations for later use. Step 2: Weighing and mixing ingredients: Weigh each ingredient according to the formula weight, and store them separately in sealed containers. Step 3, Sugar Dissolution: Add purified water, maltose syrup, and isomalt to a sugar dissolution pot and heat to dissolve. Then add granulated sugar and fructooligosaccharides and stir until boiling. After standing, transfer to a storage tank. Step 4: Filtration and impurity removal: Filter the sugar solution through a double-layer filter bag and then store it. Step 5, Vacuum cooking: After filtering the sugar solution again, send it into a vacuum continuous film cooking pot, where it is heated, evaporated, and vacuum concentrated to obtain sugar paste. Step 6, Blending and Flavoring: After cooling the sugar paste, add the plant powder, acidity regulator, coloring, essential oil encapsulant, and remaining ingredients in sequence, and stir until well mixed; Step 7, Casting and Molding: The functional candy paste is poured into the casting machine and cast into the lollipop mold to form the shape; Step 8, Cooling and Shaping: Cool the shaped lollipops in a cooling chamber until they are completely solidified, then unmold them. Step 9: Sorting and Grading: Manually sort out unqualified products and grade and organize qualified products. Step 10: Packaging the finished products: Pack the qualified products into inner and outer packaging in sequence, and then seal and pack them into boxes.

[0012] Furthermore, in step one, the drying temperature is controlled at 45-65℃, and the drying time is 8-14 hours; the rotation speed of the ultrafine pulverization is controlled at 20000-25000 r / min, and the pulverization time is 10-15 minutes; the method for preparing the essential oil embedding material is to mix β-cyclodextrin and purified water at a weight ratio of 1:5 to prepare the embedding solution, add bergamot essential oil and tangerine peel essential oil, and stir at a constant temperature of 30-40℃ for 20-30 minutes.

[0013] Furthermore, in step three, the steam pressure of the sugar dissolving pot is controlled at 0.35-0.45 MPa, the total sugar dissolving time is controlled at 10-15 minutes, the temperature of the boiling sugar solution is controlled at 105-108℃, and the sugar solution concentration is 75-78%. If substandard products are added back for sugar dissolving, the substandard products need to be dissolved into a 70% concentration sugar solution. The high acidity of the added sugar solution is neutralized to pH 6-7 with soda ash.

[0014] Furthermore, in step four, the double-layer filter bag is a combination of 80-mesh and 120-mesh filters, and the filtered sugar solution is stored for no more than 1 hour; in step five, the temperature of the heating section of the vacuum cooking is controlled at 110-120℃, and the sugar solution is heated to 135-145℃ and the concentration reaches 95-96% before entering the evaporation chamber, and the vacuum degree of the vacuum concentration chamber is maintained above 700 mmHg.

[0015] Furthermore, in step six, the cooling temperature of the sugar paste is 75-85℃, the plant powder is added and stirred continuously for 15-20 minutes, the acidity regulator and pigment are added and stirred for 5-8 minutes, and the essential oil encapsulant and remaining raw materials are added and stirred rapidly for 8-10 minutes.

[0016] Furthermore, in step seven, the temperature of the front and rear bottom plates of the casting machine is set at 140-150℃, the temperature of the mixing bottom plate is set at 145-155℃, the diameter of the lollipop rod is controlled at 2-3 mm, and the diameter of the candy part is controlled at 10-15 mm; in step eight, the temperature of the cooling chamber is controlled at 20-28℃, the relative humidity is controlled at 40-60%, a gradient cooling method is adopted, and the cooling time is 25-35 minutes.

[0017] Compared with the prior art, the beneficial effects of the present invention are: This invention uses Buddha's Hand as the main ingredient, combined with a variety of medicinal and edible ingredients such as dried tangerine peel, hawthorn, and malt. The functional components of each ingredient work synergistically to achieve a complex function of regulating qi and harmonizing the stomach, promoting digestion and eliminating food stagnation, and strengthening the spleen and removing dampness. It combines the concept of medicinal and edible ingredients with leisure candy, making up for the shortcomings of traditional hard candy's single function and meeting the dietary health needs of modern consumers.

[0018] This invention pre-treats plant raw materials such as Buddha's Hand with ultrafine grinding, which significantly increases the specific surface area of ​​the raw materials, making the functional components easier to dissolve and fully integrate with the sugar. At the same time, β-cyclodextrin is used to encapsulate Buddha's Hand essential oil and tangerine peel essential oil, which effectively prevents the essential oils from volatilizing during the cooking and molding process, and enhances the aroma and persistence of the finished product. This solves the problems of weak aroma and low retention rate of functional components in existing Buddha's Hand candies.

[0019] This invention optimizes the preparation process of hard candy. By precisely controlling the temperature and pressure of sugar melting and vacuum cooking, it avoids caramelization of the sugar solution and excessive increase of reducing sugar. At the same time, it adopts a cooling method for adding ingredients during the blending and flavoring stage to protect the activity of functional components and essential oils. By compounding raw materials such as isomaltitol and sorbitol, and combining them with a gradient cooling and shaping process, it effectively solves the problems of crystallization, melting, and cracking after shaping in traditional hard candy, making the candy crisp, easy to shape, and extending its shelf life.

[0020] This invention uses natural food coloring and natural essential oils to adjust the color and aroma of the product, without adding any artificial synthetic additives. At the same time, it uses fructooligosaccharides and isomaltitol to replace part of the white sugar, reducing the sweetness of the candy, thus balancing the safety and taste of the product and making it suitable for a wider range of people. Attached Figure Description

[0021] Figure 1 This is a flowchart illustrating the preparation process of the present invention. Detailed Implementation

[0022] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0023] Please see Figure 1This invention provides a functional Buddha's Hand lollipop, comprising the following ingredients by weight: 10-40 parts Buddha's Hand powder, 5-20 parts dried tangerine peel powder, 5-18 parts hawthorn powder, 5-15 parts malt powder, 3-12 parts Poria cocos powder, 2-10 parts licorice powder, 20-60 parts white sugar, 15-45 parts malt syrup, 10-30 parts isomaltitol, 5-20 parts fructooligosaccharides, 1-6 parts citric acid, 0.5-4 parts malic acid, 0.2-2 parts Buddha's Hand essential oil, 0.1-1.5 parts dried tangerine peel essential oil, 0.05-1 part menthol, 0.01-0.5 parts gardenia yellow, 0.01-0.4 parts hibiscus red, 0.1-1 part magnesium stearate, 2-10 parts sorbitol, and 15-35 parts purified water.

[0024] A method for preparing a functional bergamot lollipop includes the following steps: Step 1: Raw material pretreatment: Place Buddha's hand, dried tangerine peel, hawthorn, malt, poria cocos, and licorice in a hot air drying oven for drying to reduce the moisture content of the raw materials to below 8%. Place the dried raw materials into a pulverizer for coarse pulverization. After coarse pulverization, pass the powder through an 80-100 mesh sieve. Then, place the coarse powder into an ultra-fine pulverizer for ultra-fine pulverization. After ultra-fine pulverization, pass the powder through a 100-140 mesh sieve to obtain Buddha's hand powder, dried tangerine peel powder, hawthorn powder, malt powder, poria cocos powder, and licorice powder. Store the above powders in a sealed dry container. Mix β-cyclodextrin and purified water at a weight ratio of 1:5 and stir until the β-cyclodextrin is completely dissolved to obtain an embedding solution. Slowly add Buddha's hand essential oil and dried tangerine peel essential oil to the embedding solution and stir at a constant temperature of 30-40℃ for 20-30 minutes to form essential oil embeddings. Store the embeddings in a 4℃ refrigerated environment for later use. Step 2: Weighing Ingredients: Check the quality of all raw materials to ensure that the white sugar is free of lumps and impurities, and that the essential oils and pigments are not spoiled and that all raw materials are within their shelf life. Use calibrated weighing tools to weigh each raw material according to the formula weight. Store the powder raw materials, sugar, acidity regulator, and additives in special sealed containers to prevent the powder from absorbing moisture and the volatile components from volatilizing. Step 3: Sugar Dissolving: Close the steam valve of the sugar dissolving pot, check the effectiveness of the safety valve, and drain the condensate from the jacketed kettle. Add the weighed purified water, maltose syrup, and isomaltitol to the sugar dissolving pot in sequence. Open the steam valve and heat, controlling the steam pressure at 0.35-0.45 MPa. Stir until the materials are completely dissolved. Then add granulated sugar and fructooligosaccharides, continuing to stir to prevent the sugar solution from caramelizing or incompletely dissolving. After heating the sugar solution to boiling, let it stand for 3-5 minutes to allow the sugar to fully dissolve. The boiling sugar solution temperature should be controlled at 105-108℃, and the sugar concentration should be 75-78%. Immediately after sugar dissolving is complete, transfer the sugar solution to a storage tank to avoid prolonged contact with the heating pot, which could lead to an increase in reducing sugars and a darker color. Step 4: Filtration and impurity removal: Filter the sugar solution in the storage tank through double-layer filter bags of 80 mesh and 120 mesh in sequence to remove insoluble impurities and clumps. Transfer the filtered sugar solution back to a clean storage tank and store it for no more than 1 hour. Clean and dry the filter screen promptly after use. Step 5, Vacuum Cooking: After filtering the sugar solution again through a 120-mesh filter, it is sent to a vacuum continuous film cooking pot for cooking. Before starting the cooking equipment, the main pressure is turned on and the wastewater is discharged. After turning it off, the feed pump is turned on to feed the sugar solution. Then the preheating valve is opened to prevent the sugar solution from being carbonized at high temperature. Then the unloading pump and the heat preservation valve are opened in sequence. During the cooking process, the temperature of the heating section is controlled at 110-120℃, so that the sugar solution is heated to 135-145℃ quickly. After the sugar solution concentration reaches 95-96%, it enters the evaporation chamber to remove secondary steam, and then enters the vacuum concentration chamber. The vacuum degree of the vacuum concentration chamber is maintained above 700 mmHg to further remove the residual water in the sugar solution, and finally a sugar paste with a uniform texture is obtained. During the cooking process, the temperature and pressure of each section are closely monitored and recorded. Step Six: Blending and Flavoring: Transfer the vacuum-cooked sugar paste to a blending pot and allow it to cool naturally to 75-85℃. At this temperature, the sugar paste maintains good plasticity and does not damage the activity of the functional powders and essential oils. First, slowly add the bergamot powder, dried tangerine peel powder, hawthorn powder, malt powder, poria cocos powder, and licorice powder to the sugar paste while stirring. After adding one powder at a time, stir thoroughly until there are no lumps. After all the powders have been added, continue stirring for 15-20 minutes to ensure that the powders are fully integrated with the sugar paste. Then add citric acid, malic acid, gardenia yellow, and hibiscus red, and stir for 5-8 minutes until the acidity regulator and pigments are evenly dispersed. Finally, add the essential oil encapsulation, menthol, magnesium stearate, and sorbitol, and stir quickly for 8-10 minutes to ensure that all ingredients are completely integrated and a uniform functional sugar paste is formed. Step 7, Casting and Molding: Turn on the front and rear bottom plate heat preservation switches, mixing coating plate heat preservation switch, and hopper heat preservation switch of the lollipop casting and molding machine. Set the front and rear bottom plate temperature to 140-150℃ and the mixing bottom plate temperature to 145-155℃, and preheat for 20-30 minutes. Pour the prepared functional sugar paste into the hopper of the casting and molding machine. The amount of sugar paste added should not exceed 2 / 3 of the hopper volume. Turn on the conveyor belt switch and adjust the main motor speed to match the speed of the sugar boiling machine unloading pump. Pour the sugar paste into the lollipop mold through the extrusion device. Control the diameter of the lollipop rod to 2-3 mm and the diameter of the sugar body to 10-15 mm. Adjust the length according to the product specifications. Maintain stable pressure during the casting process to ensure that the shape of the sugar body is uniform and consistent, without missing corners or air bubbles. Step 8: Cooling and Shaping: Place the cast Buddha's Hand lollipop into the cooling chamber along with the mold for cooling and shaping. The temperature of the cooling chamber should be controlled at 20-28℃, and the relative humidity at 40-60%. The cooling time should be 25-35 minutes. Avoid sudden temperature drops during the cooling process to prevent the candy from cracking due to thermal expansion and contraction. After the candy has completely solidified and hardened, remove the lollipop from the mold. Step Nine: Sorting and Grading: Manually sort the unmolded Buddha's Hand lollipops, removing defective products with missing corners, cracks, air bubbles, surface impurities, irregular shapes, or weak connections between the candy and the stick. Grade the qualified lollipops according to specifications. Defective products should be stored separately by category and may be reprocessed in the sugar-refining process according to process requirements, with the reprocessing amount not exceeding 10% of the total raw material weight. Step 10: Packaging the Finished Product: After sorting and grading, the qualified Buddha's Hand lollipops are inner-packaged using food-grade composite film with twisted wrapping. The twists must be symmetrical, with the inner paper centered, and the twists on both sides two and a half turns. The twisted parts must be unbroken and tightly sealed. After the inner packaging is completed, the outer packaging is carried out. According to the customer's requirements, the inner-packaged products are placed into food-grade packaging boxes or bags, and the batch number, production date, and shelf life are printed. The printed content must be clear, complete, and firmly attached and not easily erased. The seal must be flat, tight, and wrinkle-free. After packaging, the finished product is sorted, impurities are removed from the packaging surface, and it is placed in a sealed, moisture-proof finished product box.

[0025] In step one, the drying temperature is controlled at 45-65℃ and the drying time is 8-14 hours; the rotation speed of the ultrafine pulverizer is controlled at 20000-25000 r / min and the pulverization time is 10-15 minutes.

[0026] In step three, the total sugar dissolving time should be controlled within 10-15 minutes. If substandard products are added back and the sugar is to be dissolved again, the substandard products should be dissolved into a sugar solution with a concentration of 70%. The sugar solution with high acidity should be neutralized with soda ash to pH 6-7.

[0027] In step eight, the cooling chamber adopts a gradient cooling method. First, the temperature is controlled at 25-28℃ and cooled for 10-15 minutes, and then the temperature is lowered to 20-23℃ and cooled for 15-20 minutes. Example 1

[0028] This embodiment provides a functional Buddha's Hand lollipop, the composition of which by weight is: 25 parts Buddha's Hand powder, 12 parts dried tangerine peel powder, 10 parts hawthorn powder, 8 parts malt powder, 6 parts Poria cocos powder, 5 parts licorice powder, 35 parts white sugar, 25 parts malt syrup, 20 parts isomalt, 12 parts fructooligosaccharides, 3 parts citric acid, 1.5 parts malic acid, 0.8 parts Buddha's Hand essential oil, 0.5 parts dried tangerine peel essential oil, 0.3 parts menthol, 0.2 parts gardenia yellow, 0.1 parts hibiscus red, 0.4 parts magnesium stearate, 5 parts sorbitol, and 22 parts purified water.

[0029] Its preparation method is as follows: Raw material pretreatment: Buddha's hand, dried tangerine peel, hawthorn, malt, poria cocos, and licorice were dried in a 55℃ hot air drying oven for 10 hours until the moisture content was reduced to 6%. They were then coarsely pulverized (passed through a 90-mesh sieve) and ultra-finely pulverized (22000 r / min for 12 minutes, passed through a 120-mesh sieve) to obtain the powders of each plant. β-cyclodextrin and purified water were mixed at a ratio of 1:5 to prepare an embedding solution. Buddha's hand essential oil and dried tangerine peel essential oil were added, and the mixture was stirred at a constant temperature of 35℃ for 25 minutes to obtain essential oil embeddings. The mixtures were then refrigerated at 4℃ for later use. Weighing and mixing ingredients: Weigh all raw materials according to the formula weight parts, and store them separately in sealed containers; Sugar dissolution: Drain the condensate from the sugar dissolution pot, add purified water, maltose syrup, and isomaltitol, heat to 0.4 MPa steam pressure to dissolve, add granulated sugar and fructooligosaccharides and stir continuously. The total sugar dissolution time is 12 minutes. After the sugar solution boils, let it stand for 4 minutes at a temperature of 106℃ and a concentration of 76%. Immediately transfer it to a storage tank. Filtration and impurity removal: The sugar solution is filtered through a double-layer filter bag of 80 mesh + 120 mesh, and stored for 40 minutes; Vacuum cooking: The sugar solution is filtered again through a 120-mesh filter and then sent to the cooking pot. After preheating, all pumps are turned on. The temperature of the heating section is 115℃, the sugar solution temperature rises to 140℃, the concentration is 95.5%, and the vacuum degree of the vacuum concentration chamber is above 700 mmHg to obtain a uniform sugar paste. Flavoring and blending: Cool the sugar paste to 80℃, then add plant powder (stir for 18 minutes), acidity regulators such as citric acid and coloring (stir for 6 minutes), essential oil encapsulation and other remaining ingredients (stir for 9 minutes) to obtain the functional sugar paste. Casting and molding: Preheat the casting machine for 25 minutes, with the front and rear bottom plates at 145℃ and the mixing bottom plate at 150℃. Add the sugar paste to the hopper to 2 / 3 of its volume, adjust the speed to suit the requirements, and cast into lollipops with a rod diameter of 2.5 mm and a sugar body diameter of 12 mm. Cooling and shaping: Gradual cooling in the cooling chamber, 26℃ for 12 minutes, 22℃ for 18 minutes, relative humidity 50%, total cooling time 30 minutes, demolding; Sorting and grading: Defective products are manually sorted out, qualified products are graded and sorted, and defective products are stored separately; Finished product packaging: The inner packaging is made of composite film twisted knot, the outer packaging is made according to requirements and the label is printed, and then it is sealed and packed in a box. Example 2

[0030] This embodiment provides a functional Buddha's Hand lollipop, the composition of which by weight is: 35 parts Buddha's Hand powder, 8 parts dried tangerine peel powder, 15 parts hawthorn powder, 6 parts malt powder, 4 parts Poria cocos powder, 3 parts licorice powder, 40 parts white sugar, 30 parts malt syrup, 15 parts isomaltitol, 8 parts fructooligosaccharides, 4 parts citric acid, 1 part malic acid, 1.2 parts Buddha's Hand essential oil, 0.3 parts dried tangerine peel essential oil, 0.5 parts menthol, 0.1 parts gardenia yellow, 0.2 parts hibiscus red, 0.6 parts magnesium stearate, 3 parts sorbitol, and 28 parts purified water.

[0031] Its preparation method is as follows: Raw material pretreatment: Place the plant raw materials such as Buddha's Hand in a 50℃ hot air drying oven and dry for 12 hours until the moisture content is reduced to 7%; coarsely grind and pass through an 80-mesh sieve, then ultrafine grind at 20000 r / min for 15 minutes and pass through a 100-mesh sieve; the essential oil encapsulation is prepared by stirring at a constant temperature of 30℃ for 30 minutes and then refrigerated at 4℃ for later use. Weighing and mixing ingredients: Weigh all raw materials according to the formula weight parts, and store them separately in sealed containers; Sugar dissolution: Sugar is dissolved under 0.35 MPa steam pressure for a total dissolution time of 10 minutes. After boiling, the sugar solution is allowed to stand for 3 minutes at a temperature of 105℃ and a concentration of 75%. The solution is then immediately transferred to a storage tank. Filtration and impurity removal: The sugar solution is filtered through a double-layer filter bag of 80 mesh + 120 mesh, and stored for 30 minutes; Vacuum cooking: The heating section temperature is 110℃, the sugar solution temperature is raised to 135℃, the concentration is 95%, and the vacuum degree of the vacuum concentration chamber is above 700 mmHg to obtain a uniform sugar paste. Flavoring and blending: Cool the sugar paste to 75°C, then add the plant powder (stir for 15 minutes), acidity regulator and coloring (stir for 5 minutes), and the remaining ingredients (stir for 8 minutes) in sequence to obtain the functional sugar paste; Casting and molding: The casting machine is preheated for 20 minutes, the front and rear bottom plates are 140℃, the mixing bottom plate is 145℃, and the candy is cast into a stick with a diameter of 2 mm and a candy diameter of 10 mm. Cooling and shaping: Cool in a cooling chamber at 25℃ for 15 minutes, then at 20℃ for 20 minutes, with a relative humidity of 40%, for a total cooling time of 35 minutes, then demold. Sorting and grading: Defective products are manually picked out, and qualified products are graded and sorted. Finished product packaging: Complete the inner and outer packaging according to the packaging requirements of Example 1, and seal and pack into boxes. Example 3

[0032] This embodiment provides a functional Buddha's Hand lollipop, the composition of which by weight is: 18 parts Buddha's Hand powder, 18 parts dried tangerine peel powder, 8 parts hawthorn powder, 12 parts malt powder, 9 parts Poria cocos powder, 8 parts licorice powder, 28 parts white sugar, 20 parts malt syrup, 25 parts isomaltitol, 18 parts fructooligosaccharides, 2 parts citric acid, 2.5 parts malic acid, 0.5 parts Buddha's Hand essential oil, 0.8 parts dried tangerine peel essential oil, 0.2 parts menthol, 0.3 parts gardenia yellow, 0.15 parts hibiscus red, 0.3 parts magnesium stearate, 7 parts sorbitol, and 20 parts purified water.

[0033] Its preparation method is as follows: Raw material pretreatment: Place the plant raw materials such as Buddha's Hand in a 60℃ hot air drying oven and dry for 8 hours until the moisture content is reduced to 5%; coarsely grind and pass through a 100-mesh sieve, then ultrafine grind at a speed of 25000r / min for 10 minutes and pass through a 140-mesh sieve; the essential oil encapsulation is prepared by stirring at a constant temperature of 40℃ for 20 minutes and then refrigerated at 4℃ for later use. Weighing and mixing ingredients: Weigh all raw materials according to the formula weight parts, and store them separately in sealed containers; Sugar dissolution: Sugar is dissolved under 0.45 MPa steam pressure for a total dissolution time of 15 minutes. After boiling, the sugar solution is allowed to stand for 5 minutes at a temperature of 108°C and a concentration of 78%. The solution is then immediately transferred to a storage tank. Filtration and impurity removal: The sugar solution is filtered through a double-layer filter bag of 80 mesh + 120 mesh, and stored for 50 minutes; Vacuum cooking: The heating section temperature is 120℃, the sugar solution temperature is raised to 145℃, the concentration is 96%, and the vacuum degree of the vacuum concentration chamber is above 700 mmHg to obtain a uniform sugar paste. Flavoring and blending: Cool the sugar paste to 85°C, then add the plant powder (stir for 20 minutes), acidity regulator and coloring (stir for 8 minutes), and the remaining ingredients (stir for 10 minutes) in sequence to obtain the functional sugar paste; Casting and molding: The casting machine is preheated for 30 minutes, the front and rear bottom plates are 150℃, the mixing bottom plate is 155℃, and the candy is cast into a lollipop with a rod diameter of 3 mm and a candy diameter of 15 mm. Cooling and shaping: Cool in a cooling chamber at 28℃ for 10 minutes, then at 23℃ for 15 minutes, with a relative humidity of 60%, for a total cooling time of 25 minutes before demolding; Sorting and grading: Defective products are manually picked out, and qualified products are graded and sorted. Finished product packaging: Complete the inner and outer packaging according to the packaging requirements of Example 1, and seal and pack into boxes.

[0034] Comparative Example 1: This comparative example is a traditional Buddha's Hand lollipop, whose ingredients by weight are: 25 parts Buddha's Hand powder, 50 parts white sugar, 30 parts malt syrup, 0.5 parts lemon flavoring, 0.05 parts lemon yellow, and 25 parts purified water.

[0035] Its preparation method is as follows: Raw material pretreatment: Place the Buddha's hand in a 60℃ oven to dry for 12 hours, then grind it into powder through a 60-mesh sieve to obtain Buddha's hand powder, and store it in an airtight container; Weighing and mixing ingredients: Weigh all raw materials according to the formula weight parts, mix them directly and store them; Sugar dissolution: Purified water and malt syrup were put into the sugar dissolution pot and heated to 80°C under normal pressure. White sugar was added and stirred to dissolve. The total sugar dissolution time was 20 minutes. After the sugar solution boiled, it was directly put into the cooking process without controlling the concentration. Atmospheric pressure cooking: Heat the sugar syrup after dissolving the sugar at atmospheric pressure to a temperature of 150℃ for 30 minutes until the sugar syrup becomes thick. Do not stir during the process, and a slight caramelization will occur. Blending and flavoring: Let the cooked sugar paste cool naturally to 90℃, add bergamot powder, lemon essence, and lemon yellow, and stir quickly for 5 minutes. The powder and sugar paste are not evenly integrated and lumps appear. Casting: Pour the sugar paste directly into a regular mold without preheating or pressure control, and cast it into irregular lollipops with a diameter of 8-16 mm. Cooling and setting: Allow to cool naturally for 60 minutes at room temperature (25°C) and relative humidity (75%), during which the sugar body will show slight cracking. Sorting and Packaging: After manually sorting out obviously defective products, they are simply packaged in ordinary plastic bags without any sealing treatment.

[0036] Performance comparison between the examples and comparative examples: The functional Buddha's Hand lollipops prepared in Examples 1-3 of this invention and the traditional Buddha's Hand lollipops prepared in Comparative Example 1 were subjected to performance testing and sensory evaluation. The results are shown in the table below:

[0037] Note: The sensory scores in the table above are the average of scores given by 20 professional food evaluators based on aroma, taste, and appearance.

[0038] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A functional Buddha's Hand lollipop, characterized in that, The ingredients include the following by weight: 10-40 parts Buddha's Hand powder, 5-20 parts dried tangerine peel powder, 5-18 parts hawthorn powder, 5-15 parts malt powder, 3-12 parts Poria cocos powder, 2-10 parts licorice powder, 20-60 parts white sugar, 15-45 parts malt syrup, 10-30 parts isomaltitol, 5-20 parts fructooligosaccharides, 1-6 parts citric acid, 0.5-4 parts malic acid, 0.2-2 parts Buddha's Hand essential oil, 0.1-1.5 parts dried tangerine peel essential oil, 0.05-1 part menthol, 0.01-0.5 parts gardenia yellow, 0.01-0.4 parts hibiscus red, 0.1-1 part magnesium stearate, 2-10 parts sorbitol, and 15-35 parts purified water.

2. The functional Buddha's Hand lollipop according to claim 1, characterized in that, The ingredients include the following by weight: 25 parts Buddha's Hand powder, 12 parts dried tangerine peel powder, 10 parts hawthorn powder, 8 parts malt powder, 6 parts Poria cocos powder, 5 parts licorice powder, 35 parts white sugar, 25 parts malt syrup, 20 parts isomalt, 12 parts fructooligosaccharides, 3 parts citric acid, 1.5 parts malic acid, 0.8 parts Buddha's Hand essential oil, 0.5 parts dried tangerine peel essential oil, 0.3 parts menthol, 0.2 parts gardenia yellow, 0.1 parts hibiscus red, 0.4 parts magnesium stearate, 5 parts sorbitol, and 22 parts purified water.

3. The functional Buddha's Hand lollipop according to claim 1, characterized in that, The ingredients include the following by weight: 35 parts Buddha's Hand powder, 8 parts dried tangerine peel powder, 15 parts hawthorn powder, 6 parts malt powder, 4 parts Poria cocos powder, 3 parts licorice powder, 40 parts white sugar, 30 parts malt syrup, 15 parts isomaltitol, 8 parts fructooligosaccharides, 4 parts citric acid, 1 part malic acid, 1.2 parts Buddha's Hand essential oil, 0.3 parts dried tangerine peel essential oil, 0.5 parts menthol, 0.1 parts gardenia yellow, 0.2 parts hibiscus red, 0.6 parts magnesium stearate, 3 parts sorbitol, and 28 parts purified water.

4. A functional Buddha's Hand lollipop according to claim 1, characterized in that, The ingredients include the following by weight: 18 parts Buddha's Hand powder, 18 parts dried tangerine peel powder, 8 parts hawthorn powder, 12 parts malt powder, 9 parts Poria cocos powder, 8 parts licorice powder, 28 parts white sugar, 20 parts malt syrup, 25 parts isomalt, 18 parts fructooligosaccharides, 2 parts citric acid, 2.5 parts malic acid, 0.5 parts Buddha's Hand essential oil, 0.8 parts dried tangerine peel essential oil, 0.2 parts menthol, 0.3 parts gardenia yellow, 0.15 parts hibiscus red, 0.3 parts magnesium stearate, 7 parts sorbitol, and 20 parts purified water.

5. A method for preparing a functional bergamot lollipop according to any one of claims 1-4, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Dry the Buddha's hand, dried tangerine peel, hawthorn, malt, poria cocos, and licorice separately until the moisture content drops below 8%. After coarse pulverization and ultrafine pulverization, pass them through a 100-140 mesh sieve to obtain plant powder. Encapsulate the Buddha's hand essential oil and dried tangerine peel essential oil with β-cyclodextrin to obtain essential oil encapsulations for later use. Step 2: Weighing and mixing ingredients: Weigh each ingredient according to the formula weight, and store them separately in sealed containers. Step 3, Sugar Dissolution: Add purified water, maltose syrup, and isomalt to a sugar dissolution pot and heat to dissolve. Then add granulated sugar and fructooligosaccharides and stir until boiling. After standing, transfer to a storage tank. Step 4: Filtration and impurity removal: Filter the sugar solution through a double-layer filter bag and then store it. Step 5, Vacuum cooking: After filtering the sugar solution again, send it into a vacuum continuous film cooking pot, where it is heated, evaporated, and vacuum concentrated to obtain sugar paste. Step 6, Blending and Flavoring: After cooling the sugar paste, add the plant powder, acidity regulator, coloring, essential oil encapsulant, and remaining ingredients in sequence, and stir until well mixed; Step 7, Casting and Molding: The functional candy paste is poured into the casting machine and cast into the lollipop mold to form the shape; Step 8, Cooling and Shaping: Cool the shaped lollipops in a cooling chamber until they are completely solidified, then unmold them. Step 9: Sorting and Grading: Manually sort out unqualified products and grade and organize qualified products. Step 10: Packaging the finished products: Pack the qualified products into inner and outer packaging in sequence, and then seal and pack them into boxes.

6. The method for preparing a functional bergamot lollipop according to claim 5, characterized in that, In step one, the drying temperature is controlled at 45-65℃ and the drying time is 8-14 hours; the rotation speed of the ultrafine pulverization is controlled at 20000-25000 r / min and the pulverization time is 10-15 minutes; the method for preparing the essential oil embedding material is to mix β-cyclodextrin and purified water at a weight ratio of 1:5 to prepare the embedding solution, add bergamot essential oil and tangerine peel essential oil, and stir at a constant temperature of 30-40℃ for 20-30 minutes.

7. The method for preparing a functional Buddha's Hand lollipop according to claim 5, characterized in that, In step three, the steam pressure of the sugar melting pot is controlled at 0.35-0.45 MPa, the total sugar melting time is controlled at 10-15 minutes, the temperature of the boiling sugar solution is controlled at 105-108℃, and the sugar solution concentration is 75-78%. If substandard products are added back for sugar melting, the substandard products need to be dissolved into a 70% concentration sugar solution. The acidity of the added sugar solution is neutralized to pH 6-7 with soda ash.

8. The method for preparing a functional bergamot lollipop according to claim 5, characterized in that, In step four, the double-layer filter bag is a combination of 80-mesh and 120-mesh filters, and the filtered sugar solution is stored for no more than 1 hour. In step five, the temperature of the heating section of the vacuum cooking is controlled at 110-120℃. After the sugar solution is heated to 135-145℃ and the concentration reaches 95-96%, it enters the evaporation chamber. The vacuum degree of the vacuum concentration chamber is maintained above 700 mmHg.

9. The method for preparing a functional bergamot lollipop according to claim 5, characterized in that, In step six, the sugar paste is cooled to 75-85℃. After adding the plant powder, the mixture is stirred for 15-20 minutes. After adding the acidity regulator and pigment, the mixture is stirred for 5-8 minutes. After adding the essential oil encapsulant and the remaining ingredients, the mixture is stirred rapidly for 8-10 minutes.

10. The method for preparing a functional Buddha's Hand lollipop according to claim 5, characterized in that, In step seven, the temperature of the front and rear bottom plates of the casting machine is set at 140-150℃, the temperature of the mixing bottom plate is set at 145-155℃, the diameter of the lollipop rod is controlled at 2-3 mm, and the diameter of the candy part is controlled at 10-15 mm. In step eight, the temperature of the cooling chamber is controlled at 20-28℃, the relative humidity is controlled at 40-60%, a gradient cooling method is adopted, and the cooling time is 25-35 minutes.

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