CN106260422A - A kind of dry flower soft sweet - Google Patents
A kind of dry flower soft sweet Download PDFInfo
- Publication number
- CN106260422A CN106260422A CN201610657688.XA CN201610657688A CN106260422A CN 106260422 A CN106260422 A CN 106260422A CN 201610657688 A CN201610657688 A CN 201610657688A CN 106260422 A CN106260422 A CN 106260422A
- Authority
- CN
- China
- Prior art keywords
- parts
- soft sweet
- dry flower
- sugar
- spend
- 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.)
- Pending
Links
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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of dry flower soft sweet, composed of the following components: sugar 30～40 parts, starch syrup 400～550 parts, water 15～30 parts, Flos Rosae Rugosae 100～220 parts, Flos Jasmini Sambac 150～300 parts, HONGQIAOMEI spend 200～300 parts, Fructus Mali pumilae 200～400 parts, pears 150～300 parts.The dry flower soft sweet of the present invention, special taste, the delicate fragrance of existing flower has again the fragrant and sweet of fruit, also health-care effect.
Description
Technical field
The present invention relates to a kind of dry flower soft sweet, belong to food processing technology field.
Background technology
Along with progress and the economic fast development of science and technology, quality of the life is increasingly paid attention to by people.Fruit contains
There is fibrous matter, contribute to defecation, promote the metabolism of human body, have effect of fat-reducing.Possibly together with substantial amounts of dimension life in fruit
Element, has antitumaous effect simultaneously, and the several mineral materials contained has the effect of clean blood hemopoietic, and fruit also has beautification function.Flower does not only has
Ornamental value, has abundant edible, medicinal medical treatment, aesthetic health care to be worth, but be combined with fruit by flower in the market simultaneously
The food got up is considerably less, and their holding time is shorter.
Summary of the invention
The deficiency existed for prior art, the invention provides a kind of dry flower soft sweet.
For solving above-mentioned technical problem, the present invention is achieved through the following technical solutions: a kind of dry flower soft sweet, by following matter
The composition of amount proportioning: sugar 30～40 parts, starch syrup 400～550 parts, water 15～30 parts, Flos Rosae Rugosae 100～220 parts, Flos Jasmini Sambac
150～300 parts, HONGQIAOMEI spend 200～300 parts, Fructus Mali pumilae 200～400 parts, pears 150～300 parts.
Preferably composition is following quality proportioning: sugar 35 parts, starch syrup 400 parts, 15 parts of water, Flos Rosae Rugosae 130 parts, jasmine
Spend 180 parts, HONGQIAOMEI spend 200 parts, Fructus Mali pumilae 230 parts, pears 170 parts.
Preferably composition is following quality proportioning: sugar 40 parts, starch syrup 400 parts, 15 parts of water, Flos Rosae Rugosae 200 parts, jasmine
Spend 220 parts, HONGQIAOMEI spend 200 parts, Fructus Mali pumilae 350 parts, pears 220 parts.
Preferably, described sugar is berry sugar；Preferably employ Flos Rosae Rugosae, Flos Jasmini Sambac, HONGQIAOMEI spend treated dry flower to produce
Product so that the fragrance of soft sweet is the strongest；The flower pattern of dry flower is kept, by bright sugared body body in soft sweet after sizing during preparation
Existing flower pattern, has more rich aesthetic feeling.
The dry flower soft sweet of the present invention, dry flower difficult drop-off, the holding time is long, is truly realized the fresh-keeping of flower and fruit,
And health-care effect is fine.
Detailed description of the invention
The invention will be further described with the following Examples.
Embodiment 1 uses the raw material of following quality proportioning to prepare the soft sweet of the present invention: sugar 35 parts, starch syrup 400 parts, water
15 parts, Flos Rosae Rugosae 130 parts, Flos Jasmini Sambac 180 parts, HONGQIAOMEI spend 200 parts, Fructus Mali pumilae 230 parts, pears 170 parts.
Embodiment 2 uses the raw material of following quality proportioning to prepare the soft sweet of the present invention: sugar 40 parts, starch syrup 400 parts, water
15 parts, Flos Rosae Rugosae 200 parts, Flos Jasmini Sambac 220 parts, HONGQIAOMEI spend 200 parts, Fructus Mali pumilae 350 parts, pears 220 parts.
Claims (4)
1. a dry flower soft sweet, it is characterised in that: by forming of following quality proportioning: sugar 30～40 parts, starch syrup 400～
550 parts, water 15～30 parts, Flos Rosae Rugosae 100～220 parts, Flos Jasmini Sambac 150～300 parts, HONGQIAOMEI spend 200～300 parts, Fructus Mali pumilae 200
～400 parts, pears 150～300 parts.
A kind of dry flower soft sweet the most according to claim 1, it is characterised in that by forming of following quality proportioning: sugar 35 parts,
Starch syrup 400 parts, 15 parts of water, Flos Rosae Rugosae 130 parts, Flos Jasmini Sambac 180 parts, HONGQIAOMEI spend 200 parts, Fructus Mali pumilae 230 parts, pears 170 parts.
A kind of dry flower soft sweet the most according to claim 1, it is characterised in that by forming of following quality proportioning: sugar 40 parts,
Starch syrup 400 parts, 15 parts of water, Flos Rosae Rugosae 200 parts, Flos Jasmini Sambac 220 parts, HONGQIAOMEI spend 200 parts, Fructus Mali pumilae 350 parts, pears 220 parts.
A kind of dry flower soft sweet the most according to claim 1, it is characterised in that described sugar is berry sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610657688.XA CN106260422A (en) | 2016-08-12 | 2016-08-12 | A kind of dry flower soft sweet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610657688.XA CN106260422A (en) | 2016-08-12 | 2016-08-12 | A kind of dry flower soft sweet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260422A true CN106260422A (en) | 2017-01-04 |
Family
ID=57669281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610657688.XA Pending CN106260422A (en) | 2016-08-12 | 2016-08-12 | A kind of dry flower soft sweet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260422A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606148A (en) * | 2018-06-18 | 2018-10-02 | 张方富 | A kind of preparation method and its device of pyrus nivalis apple oat soft sweets |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904982A (en) * | 2015-05-25 | 2015-09-16 | 张立 | Flower fruit soft sweet |
-
2016
- 2016-08-12 CN CN201610657688.XA patent/CN106260422A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904982A (en) * | 2015-05-25 | 2015-09-16 | 张立 | Flower fruit soft sweet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606148A (en) * | 2018-06-18 | 2018-10-02 | 张方富 | A kind of preparation method and its device of pyrus nivalis apple oat soft sweets |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |