Solid honey candy and preparation method therefor

Abstract

A solid honey candy and a preparation method therefor, which comprises the following components in parts by mass: 20-35 parts honey, 5-16 parts royal jelly, 3-8 parts fruit and vegetable plants, 5-12 parts a solidifying material, 4-14 parts milk powder, 2-7 parts cream, 3-16 parts coix seed, 4-12 parts white granulated sugar, 1-3 parts syrup, 1-3.5 parts of food flavoring, and 10-15 parts deionized water; the fruit and vegetable plants comprise one or more among tomatoes, corn, mulberries, grapes, coconuts, apples, and citrus, and the solidifying material comprises one or more among pregelatinized starch, etherified starch, maltodextrin, and gelatin. By means of turning liquid honey into a solid honey candy, nutritional requirements can be met when consuming honey, while also allowing consumption at any time and any place because of the honey candy being packaged in a wrapper, consequently simplifying the steps required to utilize honey are simplified.

Description

Solid honey candy and preparation method thereof Technical Field

[0001] The invention relates to the technical field of honey candies, in particular to solid honey candies and a preparation method thereof. Background Art

[0002] Honey contains more than 180 ingredients, including water, carbohydrates, acid compounds, vitamins, minerals, proteins (biological enzymes), hydroxymethylfurfural, aromatic compounds, etc. Its composition is related to the type of nectar plant, the environment and climate of the origin, and the production technology. The composition of different varieties of honey is different, and the composition of the same variety of honey produced in different origins and seasons is also different. Because honey contains a variety of nutrients, it is suitable for nutritional supplements and patient rehabilitation conditioning.

[0003] However, most of the existing honey exists in liquid form and needs to be stored in corresponding well-sealed containers, which brings difficulties and inconvenience to transportation and carrying for consumption. In addition, honey does not taste good when eaten alone and needs to be taken with warm water, which is not suitable for taking anytime and anywhere. At the same time, there are many types of honey available, and the taste and nutritional components of honey are different to a certain extent. Therefore, the taste and nutritional index of candies made from different types of honey are also different to a certain extent.

[0004] Summary of the Invention

[0005] (1) Technical problems solved

[0006] In view of the deficiencies in the prior art, the present invention provides a solid honey candy and a preparation method thereof, which solves the problem that most of the existing honey exists in liquid form and needs to be stored in corresponding well-sealed containers, which brings difficulties and inconveniences to transportation and carrying for consumption, and honey does not taste good when eaten alone and needs to be taken with warm water, which is not suitable for taking anytime and anywhere. At the same time, there are many types of honey available, and the taste and nutritional components of honey have certain differences. Therefore, the taste and nutritional index of candies made from different types of honey also have certain differences.

[0007] (2) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical scheme: a solid honey candy, comprising the following components in parts by mass: 20-35 parts of honey, 5-16 parts of royal jelly, 3-8 parts of fruit and vegetable plants, 5-12 parts of solid materials, 4-14 parts of milk powder, 2-7 parts of cream, 3-16 parts of coix seed, 4-12 parts of white sugar, 1-3 parts of syrup, 1-3.5 parts of edible flavoring and 10-15 parts of deionized water.

[0009] Preferably, the fruit and vegetable plants include any one or more of tomatoes, corn, mulberries, grapes, coconuts, apples and citrus.

[0010] Preferably, the solid material includes any one or more of pregelatinized starch, etherified starch, maltodextrin and gelatin.

[0011] Preferably, the edible flavors include any one or more of fruits, nuts and candied fruits.

[0012] A method for preparing solid honey candy, comprising the following steps:

[0013] Step 1: Pre-treating coix seeds and fruit and vegetable plants, and storing the pre-treated coix seeds and fruit and vegetable plants in a sterile environment for later use;

[0014] Step 2: Prepare a honey mixture by first heating deionized water to 65-70°C, then adding honey, royal jelly, white sugar and syrup to the heated deionized water and stirring evenly to obtain a honey mixture;

[0015] Step 3: Prepare the auxiliary material, mix the milk powder, cream and edible flavoring together, and stir thoroughly to obtain the auxiliary material;

[0016] Step 4: preparing honey liquid, mixing the pre-treated coix seeds, fruits and vegetables, honey mixture and auxiliary materials together, then adding solid materials and stirring thoroughly to prepare honey liquid;

[0017] Step 5: preparing solid honey candy, stirring and heating the honey liquid to evaporate excess deionized water, so that the honey liquid becomes viscous, then adding the viscous honey liquid into a mold, and cooling the honey liquid to form a solid honey candy;

[0018] Step 6: Pack the candy, peel the solid honey candy from the mold, and use wrapping paper to complete the packaging of the solid honey candy.

[0019] Preferably, the pretreatment of coix seeds in step 1 includes washing, drying, crushing and grinding the coix seeds, and then screening the ground coix seeds. The pretreatment of fruits and vegetables includes soaking, washing, crushing and grinding the fruits and vegetables.

[0020] Preferably, in the step 2, the deionized water needs to be kept warm during the process of adding the honey, royal jelly, white sugar and syrup into the heated deionized water and stirring, and the prepared honey mixture needs to be kept warm and stored in a sterile environment.

[0021] Preferably, the solid material in step 4 needs to be added in batches, with the interval between each addition of the solid material being 3 minutes.

[0022] Preferably, when the viscous honey liquid is added to the mold in step five, air in the viscous honey liquid is discharged by using a vibration mechanism to prevent bubbles from existing in the viscous honey liquid. (3) Beneficial effects

[0023] The present invention provides a solid honey candy and a preparation method thereof, which has the following beneficial effects:

[0024] 1. By making liquid honey into solid honey candy, not only can the nutritional requirements of taking honey be met, but also because the honey candy is packaged with wrapping paper, it can be taken anytime and anywhere, which is conducive to simplifying the steps of using honey.

[0025] 2. By comparing candies made from different types of honey and testing their nutritional indexes, the candies with the best nutritional content can be selected. At the same time, by adding milk powder, cream and coix seed, the nutritional indexes of different types of honey candies can be effectively made closer, which is conducive to reducing the cost of honey candy production. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0027] Example 1:

[0028] An embodiment of the present invention provides a solid honey candy, which includes the following components in parts by mass: 35 parts of honey, 16 parts of royal jelly, 8 parts of fruits and vegetables, 12 parts of solid materials, 14 parts of milk powder, 7 parts of cream, 16 parts of coix seeds, 12 parts of white sugar, 3 parts of syrup, 3.5 parts of edible flavoring and 15 parts of deionized water.

[0029] The fruit and vegetable plants include any one or more of tomatoes, corns, mulberries, grapes, coconuts, apples and citrus fruits, and the type of honey is osmanthus honey.

[0030] The solid material includes any one or more of pregelatinized starch, etherified starch, maltodextrin and gelatin.

[0031] Edible flavors include any one or more of fruits, nuts and candied fruits.

[0032] A method for preparing solid honey candy, comprising the following steps:

[0033] Step 1: Pre-treating coix seeds and fruit and vegetable plants, and storing the pre-treated coix seeds and fruit and vegetable plants in a sterile environment for later use;

[0034] Step 2: Prepare a honey mixture by first heating deionized water to 0°C, then adding honey, royal jelly, white sugar and syrup to the heated deionized water and stirring evenly to obtain a honey mixture;

[0035] Step 3: Prepare the auxiliary material, mix the milk powder, cream and edible flavoring together, and stir thoroughly to obtain the auxiliary material;

[0036] Step 4: preparing honey liquid, mixing the pre-treated coix seeds, fruits and vegetables, honey mixture and auxiliary materials together, then adding solid materials and stirring thoroughly to prepare honey liquid;

[0037] Step 5: preparing solid honey candy, stirring and heating the honey liquid to evaporate excess deionized water, so that the honey liquid becomes viscous, then adding the viscous honey liquid into a mold, and cooling the honey liquid to form a solid honey candy;

[0038] Step 6: Pack the candy, peel the solid honey candy from the mold, and use wrapping paper to complete the packaging of the solid honey candy.

[0039] The pretreatment of coix seeds in step 1 includes washing, drying, crushing and grinding the coix seeds, and then screening the ground coix seeds. The pretreatment of fruit and vegetable plants includes soaking, washing, crushing and grinding the fruit and vegetable plants.

[0040] In step 2, the deionized water needs to be kept warm during the process of adding honey, royal jelly, white sugar and syrup into the heated deionized water and stirring, and the prepared honey mixture needs to be kept warm and stored in a sterile environment.

[0041] The solid material needs to be added in batches in step 4, with an interval of 3 minutes between each addition.

[0042] When the viscous honey liquid is added into the mold in step five, the air in the viscous honey liquid is discharged by using a vibration mechanism to prevent bubbles from existing in the viscous honey liquid.

[0043] Example 2:

[0044] A solid honey candy comprises the following components in parts by mass: 31 parts of honey, 14 parts of royal jelly, 7 parts of fruit and vegetable plants, 10 parts of solid materials, 12.5 parts of milk powder, 6.5 parts of cream, 13 parts of coix seeds, 11 parts of white sugar, 2.8 parts of syrup, 3.1 parts of edible flavoring and 14 parts of deionized water.

[0045] The fruit and vegetable plants include any one or more of tomatoes, corns, mulberries, grapes, coconuts, apples and citrus fruits, and the type of honey is wolfberry honey.

[0046] The solid material includes any one or more of pregelatinized starch, etherified starch, maltodextrin and gelatin.

[0047] Edible flavors include any one or more of fruits, nuts and candied fruits.

[0048] A method for preparing solid honey candy, comprising the following steps:

[0049] Step 1: Pre-treating coix seeds and fruit and vegetable plants, and storing the pre-treated coix seeds and fruit and vegetable plants in a sterile environment for later use;

[0050] Step 2: Prepare a honey mixture by first heating deionized water to 69° C., then adding honey, royal jelly, white sugar and syrup to the heated deionized water and stirring evenly to obtain a honey mixture;

[0051] Step 3: Prepare the auxiliary material, mix the milk powder, cream and edible flavoring together, and stir thoroughly to obtain the auxiliary material;

[0052] Step 4: preparing honey liquid, mixing the pre-treated coix seeds, fruits and vegetables, honey mixture and auxiliary materials together, then adding solid materials and stirring thoroughly to prepare honey liquid;

[0053] Step 5: preparing solid honey candy, stirring and heating the honey liquid to evaporate excess deionized water, so that the honey liquid becomes viscous, then adding the viscous honey liquid into a mold, and cooling the honey liquid to form a solid honey candy;

[0054] Step 6: Pack the candy, peel the solid honey candy from the mold, and use wrapping paper to complete the packaging of the solid honey candy.

[0055] The pretreatment of coix seeds in step 1 includes washing, drying, crushing and grinding the coix seeds, and then screening the ground coix seeds. The pretreatment of fruit and vegetable plants includes soaking, washing, crushing and grinding the fruit and vegetable plants.

[0056] In step 2, the deionized water needs to be kept warm during the process of adding honey, royal jelly, white sugar and syrup into the heated deionized water and stirring, and the prepared honey mixture needs to be kept warm and stored in a sterile environment.

[0057] The solid material needs to be added in batches in step 4, with an interval of 3 minutes between each addition.

[0058] When the viscous honey liquid is added into the mold in step five, the air in the viscous honey liquid is discharged by using a vibration mechanism to prevent bubbles from existing in the viscous honey liquid.

[0059] Example 3:

[0060] A solid honey candy comprises the following components in parts by mass: 28 parts of honey, 12 parts of royal jelly, 5.5 parts of fruit and vegetable plants, 9 parts of solid materials, 11 parts of milk powder, 5.2 parts of cream, 7 parts of coix seeds, 8 parts of white granulated sugar, 2.5 parts of syrup, 2.7 parts of edible flavoring and 13 parts of deionized water.

[0061] The fruit and vegetable plants include any one or more of tomatoes, corns, mulberries, grapes, coconuts, apples and citrus fruits, and the type of honey is longan honey.

[0062] The solid material includes any one or more of pregelatinized starch, etherified starch, maltodextrin and gelatin.

[0063] Edible flavors include any one or more of fruits, nuts and candied fruits.

[0064] A method for preparing solid honey candy, comprising the following steps:

[0065] Step 1: Pre-treating coix seeds and fruit and vegetable plants, and storing the pre-treated coix seeds and fruit and vegetable plants in a sterile environment for later use;

[0066] Step 2: Prepare a honey mixture by first heating deionized water to 68°C, then adding honey, royal jelly, white sugar and syrup to the heated deionized water and stirring evenly to obtain a honey mixture;

[0067] Step 3: Prepare the auxiliary material, mix the milk powder, cream and edible flavoring together, and stir thoroughly to obtain the auxiliary material;

[0068] Step 4: preparing honey liquid, mixing the pre-treated coix seeds, fruits and vegetables, honey mixture and auxiliary materials together, then adding solid materials and stirring thoroughly to prepare honey liquid;

[0069] Step 5: preparing solid honey candy, stirring and heating the honey liquid to evaporate excess deionized water, so that the honey liquid becomes viscous, then adding the viscous honey liquid into a mold, and cooling the honey liquid to form a solid honey candy;

[0070] Step 6: Pack the candy, peel the solid honey candy from the mold, and use wrapping paper to complete the packaging of the solid honey candy.

[0071] The pretreatment of coix seeds in step 1 includes washing, drying, crushing and grinding the coix seeds, and then screening the ground coix seeds. The pretreatment of fruit and vegetable plants includes soaking, washing, crushing and grinding the fruit and vegetable plants.

[0072] In step 2, the deionized water needs to be kept warm during the process of adding honey, royal jelly, white sugar and syrup into the heated deionized water and stirring, and the prepared honey mixture needs to be kept warm and stored in a sterile environment.

[0073] The solid material needs to be added in batches in step 4, with an interval of 3 minutes between each addition.

[0074] When the viscous honey liquid is added into the mold in step five, the air in the viscous honey liquid is discharged by using a vibration mechanism to prevent bubbles from existing in the viscous honey liquid.

[0075] Example 4:

[0076] A solid honey candy comprises the following components in parts by mass: 24 parts of honey, 8 parts of royal jelly, 4.2 parts of fruits and vegetables, 6.7 parts of solid materials, 6 parts of milk powder, 3.6 parts of cream, 5 parts of coix seeds, 6 parts of white sugar, 1.5 parts of syrup, 2.2 parts of edible flavoring and 12 parts of deionized water.

[0077] The fruit and vegetable plants include any one or more of tomatoes, corns, mulberries, grapes, coconuts, apples and citrus fruits, and the type of honey is litchi honey.

[0078] The solid material includes any one or more of pregelatinized starch, etherified starch, maltodextrin and gelatin.

[0079] Edible flavors include any one or more of fruits, nuts and candied fruits.

[0080] A method for preparing solid honey candy, comprising the following steps:

[0081] Step 1: Pre-treating coix seeds and fruit and vegetable plants, and storing the pre-treated coix seeds and fruit and vegetable plants in a sterile environment for later use;

[0082] Step 2: Prepare a honey mixture by first heating deionized water to 67°C, then adding honey, royal jelly, white sugar and syrup to the heated deionized water and stirring evenly to obtain a honey mixture;

[0083] Step 3: Prepare the auxiliary material, mix the milk powder, cream and edible flavoring together, and stir thoroughly to obtain the auxiliary material;

[0084] Step 4: preparing honey liquid, mixing the pre-treated coix seeds, fruits and vegetables, honey mixture and auxiliary materials together, then adding solid materials and stirring thoroughly to prepare honey liquid;

[0085] Step 5: preparing solid honey candy, stirring and heating the honey liquid to evaporate excess deionized water, so that the honey liquid becomes viscous, then adding the viscous honey liquid into a mold, and cooling the honey liquid to form a solid honey candy;

[0086] Step 6: Pack the candy, peel the solid honey candy from the mold, and use wrapping paper to complete the packaging of the solid honey candy.

[0087] The pretreatment of coix seeds in step 1 includes washing, drying, crushing and grinding the coix seeds, and then screening the ground coix seeds. The pretreatment of fruit and vegetable plants includes soaking, washing, crushing and grinding the fruit and vegetable plants.

[0088] In step 2, the deionized water needs to be kept warm during the process of adding honey, royal jelly, white sugar and syrup into the heated deionized water and stirring, and the prepared honey mixture needs to be kept warm and stored in a sterile environment.

[0089] The solid material needs to be added in batches in step 4, with an interval of 3 minutes between each addition.

[0090] When the viscous honey liquid is added into the mold in step five, the air in the viscous honey liquid is discharged by using a vibration mechanism to prevent bubbles from existing in the viscous honey liquid.

[0091] Embodiment 5:

[0092] A solid honey candy comprises the following components in parts by mass: 20 parts of honey, 5 parts of royal jelly, 3 parts of fruit and vegetable plants, 5 parts of solid materials, 4 parts of milk powder, 2 parts of cream, 3 parts of coix seeds, 4 parts of white granulated sugar, 1 part of syrup, 1 part of edible flavoring and 10 parts of deionized water.

[0093] The fruit and vegetable plants include any one or more of tomatoes, corn, mulberries, grapes, coconuts, apples and citrus fruits, and the type of honey is multifloral honey.

[0094] The solid material includes any one or more of pregelatinized starch, etherified starch, maltodextrin and gelatin.

[0095] Edible flavors include any one or more of fruits, nuts and candied fruits.

[0096] A method for preparing solid honey candy, comprising the following steps:

[0097] Step 1: Pre-treating coix seeds and fruit and vegetable plants, and storing the pre-treated coix seeds and fruit and vegetable plants in a sterile environment for later use;

[0098] Step 2: Prepare a honey mixture by first heating deionized water to 65°C, then adding honey, royal jelly, white sugar and syrup to the heated deionized water and stirring evenly to obtain a honey mixture;

[0099] Step 3: Prepare the auxiliary material, mix the milk powder, cream and edible flavoring together, and stir thoroughly to obtain the auxiliary material;

[0100] Step 4: preparing honey liquid, mixing the pre-treated coix seeds, fruits and vegetables, honey mixture and auxiliary materials together, then adding solid materials and stirring thoroughly to prepare honey liquid;

[0101] Step 5: preparing solid honey candy, stirring and heating the honey liquid to evaporate excess deionized water, so that the honey liquid becomes viscous, then adding the viscous honey liquid into a mold, and cooling the honey liquid to form a solid honey candy;

[0102] Step 6: Pack the candy, peel the solid honey candy from the mold, and use wrapping paper to complete the packaging of the solid honey candy.

[0103] The pretreatment of coix seeds in step 1 includes washing, drying, crushing and grinding the coix seeds, and then screening the ground coix seeds. The pretreatment of fruit and vegetable plants includes soaking, washing, crushing and grinding the fruit and vegetable plants.

[0104] In step 2, the deionized water needs to be kept warm during the process of adding honey, royal jelly, white sugar and syrup into the heated deionized water and stirring, and the prepared honey mixture needs to be kept warm and stored in a sterile environment.

[0105] The solid material needs to be added in batches in step 4, with an interval of 3 minutes between each addition.

[0106] When the viscous honey liquid is added into the mold in step five, the air in the viscous honey liquid is discharged by using a vibration mechanism to prevent bubbles from existing in the viscous honey liquid.

[0107] The quality of honey is mainly based on sensory and physical and chemical indicators. Honey quality is judged based on indicators such as HMF, glucose oxidase activity, amylase activity, transparency, and aroma. The quality data of the solid honey of the embodiment of the present invention are as follows:

[0108] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A solid honey candy, characterized in that: It comprises the following components by mass parts: 20 - 35 parts of honey, 5 - 16 parts of royal jelly, 3 - 8 parts of fruit and vegetable plants, 5 - 12 parts of solid materials, 4 - 14 parts of milk powder, 2 - 7 parts of cream, 3 - 16 parts of coix seed, 4 - 12 parts of granulated sugar, 1 - 3 parts of syrup, 1 - 3.5 parts of edible essence, and 10 - 15 parts of deionized water.

2. The solid honey candy according to claim 1, characterized in that: The fruit and vegetable plants include any one or more of tomato, corn, mulberry, grape, coconut, apple, and citrus.

3. A solid honey candy according to claim 1, characterized in that: The solid materials include any one or more of pregelatinized starch, etherified starch, maltodextrin, and gelatin.

4. A solid honey candy according to claim 1, characterized in that: The edible essence includes any one or more of fruit flavor, nut flavor, and preserved fruit flavor.

5. A method for preparing solid honey candy, characterized in that: It includes the following preparation steps: Step 1: Pretreat the coix seed and fruit and vegetable plants, and store the pretreated coix seed and fruit and vegetable plants in a sterile environment for standby. Step 2: Prepare the honey mixture. First, heat the deionized water to 65 - 70 °C, then add honey, royal jelly, granulated sugar, and syrup to the heated deionized water and stir evenly to obtain the honey mixture. Step 3: Prepare the auxiliary materials. Mix the milk powder, cream, and edible essence together and stir well to obtain the auxiliary materials. Step 4: Prepare the honey syrup. Mix the pretreated coix seed, fruit and vegetable plants, honey mixture, and auxiliary materials together, then add the solid materials and stir well to obtain the honey syrup. Step 5: Prepare the solid honey candy. Stir and heat the honey syrup to evaporate the excess deionized water until the honey syrup becomes viscous. Then add the viscous honey syrup into the mold and cool the honey syrup to form the solid honey candy. Step 6: Package the candy. Peel the solid honey candy out of the mold and use wrapping paper to package the solid honey candy.

6. The preparation method of a solid honey candy according to claim 5, characterized in that: The pretreatment of the coix seed in Step 1 includes cleaning, drying, crushing, and grinding the coix seed, and then screening the ground coix seed. The pretreatment of the fruit and vegetable plants includes soaking, cleaning, crushing, and grinding the fruit and vegetable plants.

7. The preparation method of a solid honey candy according to claim 5, characterized in that: During the process of adding honey, royal jelly, granulated sugar, and syrup to the heated deionized water and stirring in Step 2, it is necessary to keep the deionized water warm, and the obtained honey mixture needs to be stored in a sterile environment while keeping warm.

8. The preparation method of a solid honey candy according to claim 5, characterized in that: When adding the solid materials in Step 4, it needs to be added in batches one by one, and the interval between each addition of the solid materials is 3 minutes.

9. The preparation method of a solid honey candy according to claim 5, characterized in that: When adding the viscous honey syrup into the mold in Step 5, use a vibration mechanism to discharge the air in the viscous honey syrup to prevent the presence of air bubbles in the viscous honey syrup.

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