CN106720854A - A kind of white fungus ginger orange peel soft sweets and preparation method thereof - Google Patents
A kind of white fungus ginger orange peel soft sweets and preparation method thereof Download PDFInfo
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- CN106720854A CN106720854A CN201611006905.5A CN201611006905A CN106720854A CN 106720854 A CN106720854 A CN 106720854A CN 201611006905 A CN201611006905 A CN 201611006905A CN 106720854 A CN106720854 A CN 106720854A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 54
- 235000008397 ginger Nutrition 0.000 title claims abstract description 54
- 241000234314 Zingiber Species 0.000 title claims abstract description 53
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
- 241000233866 Fungi Species 0.000 title claims abstract description 19
- -1 ange Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 14
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 235000015742 Nephelium litchi Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 6
- 241000239370 Euphausia superba Species 0.000 claims abstract description 6
- 239000008272 agar Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000001802 infusion Methods 0.000 claims description 11
- 238000005360 mashing Methods 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 230000000903 blocking effect Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000499 gel Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000239366 Euphausiacea Species 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- 239000000341 volatile oil Substances 0.000 abstract description 4
- SPBPMWXNKPPVSX-KXOLNMLNSA-N Citraurin Natural products CC(=C/C=C/C(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=CC(O)CC1(C)C)C)/C)C=O SPBPMWXNKPPVSX-KXOLNMLNSA-N 0.000 abstract description 3
- 241000675108 Citrus tangerina Species 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 229930182478 glucoside Natural products 0.000 abstract description 3
- 150000008131 glucosides Chemical class 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000000149 penetrating effect Effects 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 239000008159 sesame oil Substances 0.000 abstract description 3
- 235000011803 sesame oil Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 206010067484 Adverse reaction Diseases 0.000 abstract description 2
- 230000006838 adverse reaction Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc 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
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of white fungus ginger orange peel soft sweets and preparation method thereof, it is related to food processing technology field, is mainly made up of ginger, orange peel, white granulated sugar, honey, lychee flower, raisins, white fungus Ultramicro-powder, euphausia superba powder, black sesame powder, bean sprouts, malic acid, agar, carragheen, converted starch, malt syrup etc..Ginger orange peel soft sweets of the invention eliminate the penetrating odor in ginger, it is ensured that the mouthfeel of soft sweets；Orange peel contains the trace elements such as pectin, orange peel glucoside, tangerine sesame oil, citraurin and calcium, iron, phosphorus, potassium, is especially enriched in VB1, and the material such as VC, VP and volatile oil enhances the health-care effect of soft sweets；Composition honey coordinates to help avoid with ginger takes excessive sweating after ginger, causes human body cloudy liquid excessively to consume the adverse reaction of wound；The ginger orange peel soft sweets produced are nutritious, and mouthfeel is unique, is easily carried, and with certain health-care effect.
Description
Technical field
The present invention relates to food processing technology field, more specifically a kind of white fungus ginger orange peel soft sweets and its preparation side
Method.
Background technology
Ginger is a kind of herbaceos perennial, and worldwide plantation extensively, plump with its underground as vegetables often to eat
The root-like stock of meat, is then more as flavoring.Ginger is warm in nature, containing various active ingredients beneficial to human body and micro
Element, such as starch, lipid, amino acid, calcium, iron, zinc, gingerol and volatile oil, with good healthcare function.
China is Orange Producing big country, the cultivation history of existing more than one thousand years.Citrusfruit is nutritious, orange peel have compared with
Medical value high.Orange peel contains the trace elements such as pectin, orange peel glucoside, tangerine sesame oil, citraurin and calcium, iron, phosphorus, potassium,
It is especially enriched in VB1, the material such as VC, VP and volatile oil.In China, about 120 × 104 t orange peels of annual production, but have near
99% is abandoned directly as rubbish, so both waste of resource, and environmental pollution can be caused again.
Ginger juice, syrup of organge are combined with soft sweets, the nutritive value of ginger and orange peel has both been ensure that, while people are edible
It is all more convenient with carrying, people can easily be supplemented the nutrients in allegro life.Document《Ginger orange peel soft sweets
Develop》In disclose a kind of ginger orange peel soft sweets, enrich the kind of soft sweets, reduce pollution of the orange peel to environment, save
Resource.However, because ginger has one penetrating odor in itself so that the soft sweets mouthfeel produced is not good enough, in addition, ginger is also
With disperse function, get old and weak, the unsuitable long term usage of exterior deficiency spontaneous perspiration person, otherwise easy gas consumption impairment of yin.
The content of the invention
The invention aims to make up the deficiencies in the prior art, there is provided a kind of white fungus ginger orange peel soft sweets and its preparation
Method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of white fungus ginger orange peel soft sweets, are made up of following raw material：Ginger 40-42, orange peel 55-57, white granulated sugar 62-
54th, honey 10-12, lychee flower 1-2, raisins 2-3, white fungus Ultramicro-powder 1-3, euphausia superba powder 2-3, black sesame powder 1-2, bean sprouts 2-
4th, malic acid 0.2-0.3, agar 12-14, carragheen 8-9, converted starch 36-38, malt syrup 50-52.
A kind of preparation method of white fungus ginger orange peel soft sweets, comprises the following steps：
（1）The treatment of ginger：The fresh ginger of selection, cleans up, and is shredded after peeling, is then wrapped in ginger fragment and is equipped with
In the interlayer cloth of activated carbon, it is placed in water-bath and steams 20-30 minutes, is added water mashing in the ratio of ginger and water 1: 1 after taking-up,
Then cross net screen with 100 mesh to filter, remove ginger slag, ginger slag is poured into beater, plus suitable quantity of water mashing, merge slurries,
And cross the filtering of net screen with 156 mesh；
（2）The treatment of orange peel：Shred blocking after orange peel clear water is cleaned up, added water in the ratio of orange peel and water 1: 1
Mashing, is then filtered with 100 mesh net screens, removes residue；
（3）By lychee flower, bean sprouts and appropriate water mixing defibrination, filter mixed serum is standby, raisins are dried and surpassed
It is standby that Crushing of Ultrafine obtains grape powder；
（4）The dissolving of gel and sugar：White granulated sugar, honey, converted starch, malt syrup, agar are mixed and added into 40 times
Water-swellable 3-4 hours, then to obtain liquid glucose standby for heating for dissolving, carragheen is soaked with 5 times of water and stands 12-14 hours, Ran Houfang
The heating for dissolving in 70-72 DEG C of water-bath, is placed on standby in hot bath after filtering；
（5）Infusion：By step（4）Liquid glucose be placed on infusion 10-12 minutes in 105-115 DEG C of water-bath, be subsequently adding step
（1）In ginger juice, step（2）In syrup of organge, mixed serum, grape powder, white fungus Ultramicro-powder, euphausia superba powder, black sesame powder,
Stop infusion after continuing infusion 5-7 minutes, be subsequently adding step（4）In carragheen and cool down；
（6）Allotment, moulding：In step（5）In raw material add malic acid when being cooled to 68-72 DEG C, it is vertical after stirring 1-2 minute
I.e. moulding while hot, stands to gel forming after room temperature；
（7）Cut, dry：Blocking sugared body will be solidified, then slitting cutting block forming is placed on drip pan at a certain distance, sent into
Baking oven, dries 23-25 hours at 50 DEG C, to water content 17-19%, takes out packaging and is finished product.
The advantage of the invention is that：
Ginger orange peel soft sweets of the invention are removed the penetrating odor in ginger using the suction-operated of activated carbon, it is ensured that soft
The mouthfeel of sugar；Substantial amounts of resource has been saved in the addition of orange peel, reduces pollution of the orange peel to environment, and orange peel contains fruit
The trace element such as glue, orange peel glucoside, tangerine sesame oil, citraurin and calcium, iron, phosphorus, potassium, is especially enriched in VB1, VC, VP and volatile oil etc.
Material, enhances the health-care effect of soft sweets；Composition honey is then moisturized with bowl spares, the effect of emergency removing toxic substances, is made by its help
With the metaplasia that can promote energy and blood of human body, the normal operation of qi and blood is maintained, modern medicine study also shows, also containing a large amount of in honey
Antioxidant, vitamin C and flavone compound etc., have very strong " lethality " to free radical, coordinating with ginger contributes to
Avoid taking excessive sweating after ginger, cause human body cloudy liquid excessively to consume the adverse reaction of wound；The compositions such as raisins, white fungus not only mouth
Taste is unique, and also with abundant nutrition, the ginger orange peel soft sweets produced are nutritious, and mouthfeel is unique, is easily carried, and have
Certain health-care effect.
Specific embodiment
A kind of white fungus ginger orange peel soft sweets, by following weight portion（kg）Raw material is made：Ginger 40, orange peel 55, white granulated sugar
62nd, honey 10, lychee flower 1, raisins 2, white fungus Ultramicro-powder 1, euphausia superba powder 2, black sesame powder 1, bean sprouts 2, malic acid 0.2, fine jade
Fat 12, carragheen 8, converted starch 36, malt syrup 50.
A kind of preparation method of white fungus ginger orange peel soft sweets, comprises the following steps：
（1）The treatment of ginger：The fresh ginger of selection, cleans up, and is shredded after peeling, is then wrapped in ginger fragment and is equipped with
In the interlayer cloth of activated carbon, it is placed in water-bath and steams 20 minutes, is added water mashing in the ratio of ginger and water 1: 1 after taking-up, then
Net screen being crossed with 100 mesh to filter, removing ginger slag, ginger slag is poured into beater, plus suitable quantity of water mashing, merge slurries, it is used in combination
156 mesh cross the filtering of net screen；
（2）The treatment of orange peel：Shred blocking after orange peel clear water is cleaned up, added water in the ratio of orange peel and water 1: 1
Mashing, is then filtered with 100 mesh net screens, removes residue；
（3）By lychee flower, bean sprouts and appropriate water mixing defibrination, filter mixed serum is standby, raisins are dried and surpassed
It is standby that Crushing of Ultrafine obtains grape powder；
（4）The dissolving of gel and sugar：White granulated sugar, honey, converted starch, malt syrup, agar are mixed and added into 40 times
Water-swellable 3 hours, then to obtain liquid glucose standby for heating for dissolving, carragheen is soaked with 5 times of water and stands 12 hours, is then placed on 70 DEG C
Water-bath in heating for dissolving, be placed on after filtering standby in hot bath；
（5）Infusion：By step（4）Liquid glucose be placed on infusion 10 minutes in 105 DEG C of water-bath, be subsequently adding step（1）In
Ginger juice, step（2）In syrup of organge, mixed serum, grape powder, white fungus Ultramicro-powder, euphausia superba powder, black sesame powder, continue to endure
Stop infusion after boiling 5 minutes, be subsequently adding step（4）In carragheen and cool down；
（6）Allotment, moulding：In step（5）In raw material add malic acid when being cooled to 68 DEG C, after stirring 1 minute, while hot immediately
Moulding, stands to gel forming after room temperature；
（7）Cut, dry：Blocking sugared body will be solidified, then slitting cutting block forming is placed on drip pan at a certain distance, sent into
Baking oven, dries 23 hours at 50 DEG C, to water content 17%, takes out packaging and is finished product.
Claims (2)
1. a kind of white fungus ginger orange peel soft sweets and preparation method thereof, it is characterised in that：It is made up of following raw material：Ginger
40-42, orange peel 55-57, white granulated sugar 62-54, honey 10-12, lychee flower 1-2, raisins 2-3, white fungus Ultramicro-powder 1-3, south
Pole krill meal 2-3, black sesame powder 1-2, bean sprouts 2-4, malic acid 0.2-0.3, agar 12-14, carragheen 8-9, converted starch 36-
38th, malt syrup 50-52.
2. a kind of white fungus ginger orange peel soft sweets according to claim 1 and preparation method thereof, it is characterised in that：Including following
Step：
（1）The treatment of ginger：The fresh ginger of selection, cleans up, and is shredded after peeling, is then wrapped in ginger fragment and is equipped with
In the interlayer cloth of activated carbon, it is placed in water-bath and steams 20-30 minutes, is added water mashing in the ratio of ginger and water 1: 1 after taking-up,
Then cross net screen with 100 mesh to filter, remove ginger slag, ginger slag is poured into beater, plus suitable quantity of water mashing, merge slurries,
And cross the filtering of net screen with 156 mesh；
（2）The treatment of orange peel：Shred blocking after orange peel clear water is cleaned up, added water in the ratio of orange peel and water 1: 1
Mashing, is then filtered with 100 mesh net screens, removes residue；
（3）By lychee flower, bean sprouts and appropriate water mixing defibrination, filter mixed serum is standby, raisins are dried and surpassed
It is standby that Crushing of Ultrafine obtains grape powder；
（4）The dissolving of gel and sugar：White granulated sugar, honey, converted starch, malt syrup, agar are mixed and added into 40 times
Water-swellable 3-4 hours, then to obtain liquid glucose standby for heating for dissolving, carragheen is soaked with 5 times of water and stands 12-14 hours, Ran Houfang
The heating for dissolving in 70-72 DEG C of water-bath, is placed on standby in hot bath after filtering；
（5）Infusion：By step（4）Liquid glucose be placed on infusion 10-12 minutes in 105-115 DEG C of water-bath, be subsequently adding step
（1）In ginger juice, step（2）In syrup of organge, mixed serum, grape powder, white fungus Ultramicro-powder, euphausia superba powder, black sesame powder,
Stop infusion after continuing infusion 5-7 minutes, be subsequently adding step（4）In carragheen and cool down；
（6）Allotment, moulding：In step（5）In raw material add malic acid when being cooled to 68-72 DEG C, it is vertical after stirring 1-2 minute
I.e. moulding while hot, stands to gel forming after room temperature；
（7）Cut, dry：Blocking sugared body will be solidified, then slitting cutting block forming is placed on drip pan at a certain distance, sent into
Baking oven, dries 23-25 hours at 50 DEG C, to water content 17-19%, takes out packaging and is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006905.5A CN106720854A (en) | 2016-11-16 | 2016-11-16 | A kind of white fungus ginger orange peel soft sweets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006905.5A CN106720854A (en) | 2016-11-16 | 2016-11-16 | A kind of white fungus ginger orange peel soft sweets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720854A true CN106720854A (en) | 2017-05-31 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611006905.5A Pending CN106720854A (en) | 2016-11-16 | 2016-11-16 | A kind of white fungus ginger orange peel soft sweets and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294160A (en) * | 2018-04-08 | 2018-07-20 | 张方富 | A kind of preparation method and device of dried orange peel ginger sugar |
| CN111728076A (en) * | 2020-07-02 | 2020-10-02 | 福建天天源生物科技有限公司 | Method for making tremella candies |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970171A (en) * | 2015-06-25 | 2015-10-14 | 余朝霞 | Pineapple-flavored wax gourd soft sweets with health-care function and preparation process of pineapple-flavored wax gourd soft sweets |
| CN105432927A (en) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | Making method of soft ginger sweet |
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- 2016-11-16 CN CN201611006905.5A patent/CN106720854A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970171A (en) * | 2015-06-25 | 2015-10-14 | 余朝霞 | Pineapple-flavored wax gourd soft sweets with health-care function and preparation process of pineapple-flavored wax gourd soft sweets |
| CN105432927A (en) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | Making method of soft ginger sweet |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294160A (en) * | 2018-04-08 | 2018-07-20 | 张方富 | A kind of preparation method and device of dried orange peel ginger sugar |
| CN111728076A (en) * | 2020-07-02 | 2020-10-02 | 福建天天源生物科技有限公司 | Method for making tremella candies |
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