CN106173160A - 一种干花软糖 - Google Patents
一种干花软糖 Download PDFInfo
- Publication number
- CN106173160A CN106173160A CN201610657689.4A CN201610657689A CN106173160A CN 106173160 A CN106173160 A CN 106173160A CN 201610657689 A CN201610657689 A CN 201610657689A CN 106173160 A CN106173160 A CN 106173160A
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- CN
- China
- Prior art keywords
- parts
- dry flower
- hongqiaomei
- flos
- soft sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 14
- 241000628997 Flos Species 0.000 claims abstract description 25
- 229920000881 Modified starch Polymers 0.000 claims abstract description 12
- 239000004368 Modified starch Substances 0.000 claims abstract description 12
- 235000019426 modified starch Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种干花软糖及其制备方法。本发明的干花软糖由以下质量配比的组分组成:粗砂糖30~40份、变性淀粉糖浆500~800份、水20~50份、玫瑰花100~220份、桂花150~300份、红巧梅花200~300份、百香果100~200份。本发明的干花软糖,口味独特,既有花的清香又有水果的香甜,还有保健效果。
Description
技术领域
本发明涉及一种干花软糖,属于食品加工技术领域。
背景技术
随着科学技术的进步和经济的快速发展,人们对生活品质越来越重视。水果中含有纤维物质,有助于排便,促进人体的新陈代谢,有减肥的功效。水果中还含有大量的维生素,同时有抗癌作用,含的多种矿物质有净血造血的作用,水果还有美容作用。鲜花不仅有观赏价值,同时有丰富的食用、药用医疗、美容保健价值,可是目前市场上将花与水果结合起来的食品非常少,且它们的保存时间较短。
发明内容
针对现有技术存在的不足,本发明提供了一种干花软糖。
为解决上述技术问题,本发明通过以下技术方案来实现:一种干花软糖,由以下质量配比的组成:粗砂糖30~50份、变性淀粉糖浆500~800份、水20~50份、玫瑰花100~220份、桂花150~300份、红巧梅花200~300份、百香果100~200份,其制备方法如下:
(1)将玫瑰花、桂花、红巧梅花三种花的干花,清洗、风干后,120℃蒸汽汽蒸30min,冷却,备用;
(2)百香果去皮、籽,取果肉,与水混合,得果汁;
(3)将果汁、变性淀粉糖浆混合加热至固含量70%左右,加入处理后的干花,搅拌机匀速搅拌,并自然降温,然后加入粗砂糖,倒入模具,急冻冷却,倒模,包装,即可。
优选的组成是以下质量配比:粗砂糖40份、变性淀粉糖浆800份、水40份、玫瑰花100份、桂花300份、红巧梅花300份、百香果150份。
优选的组成是以下质量配比:粗砂糖30份、变性淀粉糖浆600份、水50份、玫瑰花220份、桂花200份、红巧梅花300份、百香果200份。
本发明的干花软糖,热时不粘结、不变形,冷时不收缩,干花不易脱落,保存时间长,真正实现了鲜花与水果的保鲜,且保健效果很好。
具体实施方式
结合以下实施例对本发明作进一步描述。
实施例1取粗砂糖40份、变性淀粉糖浆800份、水40份、玫瑰花100份、桂花300份、红巧梅花300份、百香果150份;将玫瑰花、桂花、红巧梅花三种花的干花,清洗、风干后,120℃蒸汽汽蒸30min,冷却,备用;百香果去皮、籽,取果肉,与水混合,得果汁;将果汁、变性淀粉糖浆混合加热至固含量70%左右,加入处理后的干花,搅拌机匀速搅拌,并自然降温,然后加入粗砂糖,倒入模具,急冻冷却,倒模,包装,即可。
实施例2采用以下质量配比的原料制备本发明的软糖:粗砂糖30份、变性淀粉糖浆600份、水50份、玫瑰花220份、桂花200份、红巧梅花300份、百香果200份。
Claims (3)
1.一种干花软糖,其特征在于:由以下质量配比的组成:粗砂糖30~50份、变性淀粉糖浆500~800份、水20~50份、玫瑰花100~220份、桂花150~300份、红巧梅花200~300份、百香果100~200份,其制备方法如下:
(1)将玫瑰花、桂花、红巧梅花三种花的干花,清洗、风干后,120℃蒸汽汽蒸30min,冷却,备用;
(2)百香果去皮、籽,取果肉,与水混合,得果汁;
(3)将果汁、变性淀粉糖浆混合加热至固含量70%左右,加入处理后的干花,搅拌机匀速搅拌,并自然降温,然后加入粗砂糖,倒入模具,急冻冷却,倒模,包装,即可。
2.根据权利要求1所述的一种干花软糖,其特征在于,由以下质量配比的组成:粗砂糖40份、变性淀粉糖浆800份、水40份、玫瑰花100份、桂花300份、红巧梅花300份、百香果150份。
3.根据权利要求1所述的一种干花软糖,其特征在于,由以下质量配比的组成:粗砂糖30份、变性淀粉糖浆600份、水50份、玫瑰花220份、桂花200份、红巧梅花300份、百香果200份。
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CN201610657689.4A CN106173160A (zh) | 2016-08-12 | 2016-08-12 | 一种干花软糖 |
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CN106173160A true CN106173160A (zh) | 2016-12-07 |
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Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104904982A (zh) * | 2015-05-25 | 2015-09-16 | 张立 | 花果软糖 |
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CN104904982A (zh) * | 2015-05-25 | 2015-09-16 | 张立 | 花果软糖 |
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Application publication date: 20161207 |