CN104957345A - Production process of horseradish tree jellies - Google Patents
Production process of horseradish tree jellies Download PDFInfo
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- CN104957345A CN104957345A CN201510431824.9A CN201510431824A CN104957345A CN 104957345 A CN104957345 A CN 104957345A CN 201510431824 A CN201510431824 A CN 201510431824A CN 104957345 A CN104957345 A CN 104957345A
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Abstract
The invention provides a production process of horseradish tree jellies. The method comprises the following steps: melting 35-40 parts of white sugar and 35-40 parts of malt syrup and boiling; adding 10-15 parts of gelatin; blending and the mixing 5-10 parts of horseradish tree oil squeezed from horseradish tree fruits; stirring and then keeping the heat; finally, adding 0.5-1 part of essence and 0.5-1 part of edible pigment; pouring and molding; and then drying to obtain jelly finished products with the specification of 5 grams per grain and packaging. The horseradish tree jellies prepared by the method have specific flavor and health function of horseradish trees and the production process is simple and is easy to popularize and apply; the horseradish tree oil is added so that the jellies can be stored for a long time without addition of preservative and do not go bad; and the horseradish tree oil has a unique slightly spicy flavor to stimulate oral mucosa, so that the sweet taste of sugar under the same condition is stronger, and the lasting time of the sweet taste in an oral cavity is relatively long.
Description
Technical field
The production technology of a kind of Moringa soft sweets of the present invention relates to sweets production technology field, particularly health-care sweets technical field.
Background technology
Moringa originates from the southern foot, the Himalayas of the India northwestward, and Africa, the Arabia Peninsula, Southeast Asia, the Pacific region, Caribbean Zhu Dao and South America have plantation now.China's introducing and planting 3 kinds of edible varieties: India's tradition Moringa, India's improvement kind of Moringa and African Moringa.Except Macao, nowadays Guangdong, Guangxi, Hainan and Yunnan also have Moringa to plant.The leaf of Moringa, flower, fruit are rich in several mineral materials, vitamin, have augment nutritional and Dietotherapy health function as vegetables and food.Oil ben directly can be used as the lubricating oil of drawing raw material, wrist-watch and precision instrument.Oil ben is as clear as crystal, slightly sweet, free from extraneous odour, not easily become sour; Therefore, be suitable for edible or be used for manufacturing perfume, hair oil.Oil ben is counted as a kind of important food plant oil and the fuel thrown light in many countries in India and Africa.Compared with other edible vegetable oil, its unique distinction is shelf-stable, not easily rancid through long period storage.Can be used as salad oil or cook food.The flame of oil ben is bright and smokeless, and its illuminating effect is equivalent to Florence oil.Therefore firmly get palace noble until the liking of the rural common people.
Soft sweets are that base stock makes translucent, high resilience and the stronger gel sugar of chewiness with gelatin, and it has the fruit juice taste of natural strong, is rich in vitamin C, in the ratio that gelatin fruit juice jelly market share is suitable.
At present, soft sweets are popular in current food consumption market, and become people's especially one of food of liking of teenager, they not only have a sweet taste, and can also supplement the heat that human body needs.But candy also exists that nutritional labeling is single, excessive edible easily produces the harmful effects such as obesity, decayed tooth, halitosis, real green safety and meet soft sweets that consumer requires or fewer.Along with the raising of people's living standard, people more focus on the alimentary health-care function of candy while pursuing candy mouthfeel.Therefore be necessary to develop and can either meet the new type of health candy that people's taste demand has again obvious health-care effect.
Application number is the patent of invention " kelp QQ candy " of 02128380.X, has highlighted the manufacture craft of kelp QQ candy, is formed for main component by 1 ~ 100 portion of sea-tangle, 1 ~ 50 part of mung bean, low boiled candy base (carbohydrate and colloid) 100 parts through boiling.Also add the seaweeds such as laver, undaria pinnitafida food if desired.But the sea-tangle added with the fishy smell of marine product can affect the mouthfeel of QQ sugar.
Application publication number is the patent of 201110306026.5, disclose and disclose a kind of bifidus factor QQ candy preparation method containing antierythrite, adopt following raw material components and percentage by weight: 250 freeze power A type gelatin 5 ~ 6.5%, Green Si moral CF-130B pectin 0.5 ~ 1%, white granulated sugar 33 ~ 37%, 75% oligoisomaltose 500 type 17 ~ 26%, water 23 ~ 26%, HFCS 2 ~ 7.5%, citric acid 1.25 ~ 1.7%, essence 0.06 ~ 0.1%, concentrated orange juice 0 ~ 1.25%, erythritol crystal particle 5 ~ 10%, pigment are appropriate.Prebiotics oligoisomaltose adds in massecuite by this invention, stirs, then adds the local flavor of citric acid, essence mediation sugar, and wraps one deck erythritol crystal particle on the surface of sugar.Bifid QQ sugar is containing prebiotics oligoisomaltose and Novel low value sweetener antierythrite, having promotion bifidobacterium growth, adjustment intestinal microecology balance, significantly improve constipation, prevent the physiological functions such as carious tooth, is a kind of gel candy with health nutrient function.But the raw material added are crossed too much assorted, and taste mixes, and affects the mouthfeel of QQ sugar.
Summary of the invention
In order to overcome above-mentioned deficiency, the object of the present invention is to provide a kind of nutritious, Moringa soft sweets production method that health-care effect is good.Present invention process is simple, be easy to promote, and effectively can improve nutritive value and the health care of soft sweets, product has Moringa peculiar taste mouthfeel.
In order to solve the problems of the technologies described above, the present invention takes following technical scheme:
The invention provides a kind of production technology of Moringa soft sweets, production technology is gathered in the crops within latter 7 days at behen-nut and is carried out, and production technology every batch is uninterruptedly carried out, and the workshop temperature of production technology is 15 DEG C ~ 20 DEG C, to ensure mouthfeel and the freshness of soft sweets, carry out according to the following steps:
Step S01, takes ripe behen-nut, dries, take milling process to prepare oil ben;
Step S02, is undertaken melting and boiling by white sugar 35 parts ~ 40 parts, malt syrup 35 parts ~ 40 parts, boils the first slurry of heating malto while stirring in process, adds white sugar agitating heating when having bubble to produce to malt syrup is micro-; Make to be mixed into large quantity of air in syrup, ensure that soft sweets have been tasted and chew strength.Addition sequence and the opportunity of malt syrup and white sugar are most important, directly have influence on the mouthfeel of soft sweets.
Step S03, adds 10 parts ~ 15 parts, gelatin through allotment, mixes oil ben 5 parts ~ 10 parts, is incubated after stirring 10 minutes with the speed of 1000 revs/min; The adding and stir at high speed of gelatin, air is contacted with syrup further, disperses, be locked in syrup inside simultaneously, the soft sweets prepared are made to contain a large amount of air, but have and there is not a large amount of bubbles, the syrup material after stirring is because containing large quantity of air, volume increases rapidly, and the pliability of candy, elasticity reach maximum, through isothermal holding, make air and syrup, gelatin contact more fully, more stable.Admixing of oil ben makes it to be distributed in candy equably, and mixing time and rotating speed are directly connected to the elasticity of candy, and speed is too high too low or overlong time is too short, all can have harmful effect, bring adverse effect to product quality.
Step S04, adds 0.5 part ~ 1 part essence and 0.5 part ~ 1 portion food coloring, moulding by casting, through super-dry, obtains the soft sweets finished product of 5g/ grain and pack.Micro-pungent of oil ben uniqueness stimulates mucous membrane of mouth, make the sweet taste of the sugar under similarity condition stronger, the sweet taste duration is in the oral cavity more permanent, meanwhile, makes the adding of oil ben soft sweets under the condition of not adding preservative agent, to preserve the long period and never degenerate.
Further, in step S01, the step that described milling process prepares oil ben is: behen-nut shelling, preheating, high-temperature heating, squeezing.
Further, in step S01, the method for described behen-nut shelling is: take behen-nut prior to 50 DEG C ~ warm water of 60 DEG C in soak 3 hours ~ 4 hours, then with hulling machine shelling, obtain Moringa kernel.
Further, in step S01, the method for described preheating is: Moringa kernel was in 90 DEG C ~ 100 DEG C preheatings 60 minutes ~ 90 minutes.
Further, in step S01, after preheating, the Moringa kernel of gained was in 190 DEG C ~ 200 DEG C heating 30 minutes ~ 40 minutes.
Further, in step S01, the method for squeezing is: the Moringa kernel after high-temperature heating is put into oil press immediately and squeezes, obtain oil ben.
Further, in step S02, described in time of boiling be 60 minutes ~ 90 minutes.
Further, in step S03, the mode of described allotment is: with the water soaking 8h of gelatin quality 2 times.
Further, in step S03, holding temperature is 70 DEG C ~ 90 DEG C, and the time is 60 minutes ~ 90 minutes.
Further, in step S03, dry condition is: the water content of dried soft sweets is 12% ~ 18%.
Advantage of the present invention is:
1. the present invention adopts technique scheme, the Moringa soft sweets of making, has the distinctive local flavor of Moringa and health care, and production technology is simple, is easy to promote the use of;
2. the present invention adds oil ben, makes soft sweets under the condition of not adding preservative agent, to preserve the long period and never degenerate;
3., after the present invention adds oil ben, micro-pungent of oil ben uniqueness stimulates mucous membrane of mouth, and make the sweet taste of the sugar under similarity condition stronger, the sweet taste duration is in the oral cavity more permanent;
3. soft sweets of the present invention are in preparation process, by stirring, large quantity of air are combined with syrup, improve pliability and the elasticity of candy, make the soft sweets prepared more chew strength.
Detailed description of the invention
Referring to specific embodiment, the present invention is described.It will be appreciated by those skilled in the art that these embodiments are only for illustration of the present invention, its scope do not limited the present invention in any way.
Embodiment 1
A kind of manufacture craft of Moringa soft sweets
Production technology is gathered in the crops within latter 7 days at behen-nut and is carried out, and production technology every batch is uninterruptedly carried out, and the workshop temperature of production technology is 15 DEG C.
Concrete steps are:
(1) take the behen-nut of 3kg drying and ripening, dry, soak 3.4 hours in the warm water of 56 DEG C, again with hulling machine shelling, obtain Moringa kernel, 94 DEG C of preheatings 69 minutes, then 192 DEG C of heating 34 minutes, finally put into oil press and squeeze, obtain oil ben 300g.
(2) white sugar 354g, malt syrup 354g carried out melting and boil 69 minutes, boiling the first slurry of heating malto while stirring in process, when having bubble to produce to malt syrup is micro-, add white sugar agitating heating.
(3) add gelatin 105g to soak 8 hours in 210g water, and mix oil ben 57g, then add in the syrup boiled and stir 10 minutes with the speed of 1000 revs/min, under 79 DEG C of conditions, be incubated 69 minutes.
(4) add 6g essence and 6g food coloring, moulding by casting, through super-dry, the water content obtaining 5g/ grain is the soft sweets finished product 218 of 13%, and packs.
Embodiment 2
A kind of manufacture craft of Moringa soft sweets
Production technology is gathered in the crops within latter 7 days at behen-nut and is carried out, and production technology every batch is uninterruptedly carried out, and the workshop temperature of production technology is 16 DEG C.
Concrete steps are:
(1) take the behen-nut of 3kg drying and ripening, dry, soak 3 hours in the warm water of 50 DEG C, again with hulling machine shelling, obtain Moringa kernel, 90 DEG C of preheatings 60 minutes, then 190 DEG C of heating 30 minutes, finally put into oil press and squeeze, obtain oil ben 310g.
(2) white sugar 350g, malt syrup 350g carried out melting and boil 60 minutes, boiling the first slurry of heating malto while stirring in process, when having bubble to produce to malt syrup is micro-, add white sugar agitating heating.
(3) add gelatin 100g to soak 8 hours in 200g water, and mix oil ben 50g, then add in the syrup boiled and stir 10 minutes with the speed of 1000 revs/min, under 70 DEG C of conditions, be incubated 60 minutes.
(4) add 5g essence and 5g food coloring, after moulding by casting, through super-dry, the water content obtaining 5g/ grain is the soft sweets finished product 212 of 12%, and packs.
Embodiment 3
A kind of manufacture craft of Moringa soft sweets
Production technology is gathered in the crops within latter 7 days at behen-nut and is carried out, and production technology every batch is uninterruptedly carried out, and the workshop temperature of production technology is 17 DEG C.
Concrete steps are:
(1) take the behen-nut of 3kg drying and ripening, dry, soak 4 hours in the warm water of 60 DEG C, again with hulling machine shelling, obtain Moringa kernel, 100 DEG C of preheatings 90 minutes, then 200 DEG C of heating 40 minutes, finally put into oil press and squeeze, obtain oil ben 320g.
(2) white sugar 400g, malt syrup 400g carried out melting and boil 90 minutes, boiling the first slurry of heating malto while stirring in process, when having bubble to produce to malt syrup is micro-, add white sugar agitating heating.
(3) add gelatin 150g to soak 8 hours in 300g water, and mix oil ben 100g, then add in the syrup boiled and stir 10 minutes with the speed of 1000 revs/min, under 90 DEG C of conditions, be incubated 90 minutes.
(4) add 10g essence and 10g food coloring, after moulding by casting, through super-dry, the water content obtaining 5g/ grain is the soft sweets finished product 274 of 18%, and packs.
Embodiment 4
A kind of manufacture craft of Moringa soft sweets
Production technology is gathered in the crops within latter 7 days at behen-nut and is carried out, and production technology every batch is uninterruptedly carried out, and the workshop temperature of production technology is 20 DEG C.
Concrete steps are:
(1) take the behen-nut of 3kg drying and ripening, dry, soak 3.5 hours in the warm water of 55 DEG C, again with hulling machine shelling, obtain Moringa kernel, 95 DEG C of preheatings 75 minutes, then 195 DEG C of heating 35 minutes, finally put into oil press and squeeze, obtain oil ben 305g.
(2) white sugar 375g, malt syrup 375g carried out melting and boil 75 minutes, boiling the first slurry of heating malto while stirring in process, when having bubble to produce to malt syrup is micro-, add white sugar agitating heating.
(3) add gelatin 125g to soak 8 hours in 250g water, and mix oil ben 75g, then add in the syrup boiled and stir 10 minutes with the speed of 1000 revs/min, under 95 DEG C of conditions, be incubated 75 minutes.
(4) add 7.5g essence and 7.5g food coloring, after moulding by casting, through super-dry, the water content obtaining 5g/ grain is the soft sweets finished product 243 of 15%, and packs.
experimental example 1
Get above-described embodiment gained Moringa soft sweets to analyze, in 100g, acquired results is as table 1.
Table 1 Moringa soft sweets nutritional labeling and the shelf-life table of comparisons
From above-mentioned experimental example, the beneficiating ingredient such as the protein contained by Moringa soft sweets, dietary fiber, vitamin prepared by the embodiment of the present invention is higher than common soft sweets, the common soft sweets of saturated fat, sodium, carbohydrate, energy Ratios are low, thus there is better health care, shelf-life is longer, is more suitable for eating.
These are only the preferred embodiments of the present invention and experimental example, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a production technology for Moringa soft sweets, described production technology is gathered in the crops within latter 7 days at behen-nut and is carried out, and described production technology every batch is uninterruptedly carried out, and the workshop temperature of described production technology is 15 DEG C ~ 20 DEG C, it is characterized in that, carries out according to the following steps:
Step S01, takes ripe behen-nut, dries, take milling process to prepare oil ben;
Step S02, is undertaken melting and boiling by white sugar 35 parts ~ 40 parts, malt syrup 35 parts ~ 40 parts, boils the first slurry of heating malto while stirring in process, adds white sugar agitating heating when having bubble to produce to malt syrup is micro-;
Step S03, adds 10 parts ~ 15 parts, gelatin through allotment, mixes oil ben 5 parts ~ 10 parts, is incubated after stirring 10 minutes with the speed of 1000 revs/min;
Step S04, adds moulding by casting after 0.5 part ~ 1 part essence and 0.5 part ~ 1 portion food coloring, through super-dry, obtains the soft sweets finished product of 5g/ grain and pack.
2. production technology according to claim 1, is characterized in that, in step S01, the step that described milling process prepares oil ben is: behen-nut shelling, preheating, high-temperature heating, squeezing.
3. production technology according to claim 2, in step S01, is characterized in that, the method for described behen-nut shelling is: take behen-nut prior to 50 DEG C ~ warm water of 60 DEG C in soak 3 hours ~ 4 hours, then with hulling machine shelling, obtain Moringa kernel.
4. production technology according to claim 2, in step S01, is characterized in that, the method for described preheating is: Moringa kernel was in 90 DEG C ~ 100 DEG C preheatings 60 minutes ~ 90 minutes.
5. production technology according to claim 2, in step S01, is characterized in that, the method for described high-temperature heating is: after preheating, the Moringa kernel of gained was in 190 DEG C ~ 200 DEG C heating 30 minutes ~ 40 minutes.
6. production technology according to claim 2, in step S01, is characterized in that, the method for described squeezing is: the Moringa kernel after high-temperature heating is put into oil press immediately and squeezes, obtain oil ben.
7. production technology according to claim 1, is characterized in that, in step S02, described in time of boiling be 60 minutes ~ 90 minutes.
8. production technology according to claim 1, is characterized in that, in step S03, the mode of described allotment is: with the water soaking 8h of gelatin quality 2 times.
9. production technology according to claim 1, is characterized in that, in step S03, described holding temperature is 70 DEG C ~ 90 DEG C, and the time is 60 minutes ~ 90 minutes.
10. production technology according to claim 1, is characterized in that, in step S03, the condition of described drying is: the water content of dried soft sweets is 12% ~ 18%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070956A (en) * | 2016-06-21 | 2016-11-09 | 苏清凉 | A kind of production technology of Moringa QQ sugar |
| CN106234731A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Adeps Caprae seu ovis sugar |
| CN106256215A (en) * | 2016-07-29 | 2016-12-28 | 惠州市英帝拉科技有限公司 | The manufacture method of Adeps Bovis seu Bubali sugar |
| CN106417863A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Moringa well being soft candy and preparation method |
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| CN1187943A (en) * | 1997-01-16 | 1998-07-22 | 许荣高 | Method for preparing cod-liver oil soft sweets |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method thereof |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN104430721A (en) * | 2014-11-05 | 2015-03-25 | 刘祥义 | Nutritious biscuit suitable for diabetes patient |
-
2015
- 2015-07-21 CN CN201510431824.9A patent/CN104957345A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187943A (en) * | 1997-01-16 | 1998-07-22 | 许荣高 | Method for preparing cod-liver oil soft sweets |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method thereof |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN104430721A (en) * | 2014-11-05 | 2015-03-25 | 刘祥义 | Nutritious biscuit suitable for diabetes patient |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070956A (en) * | 2016-06-21 | 2016-11-09 | 苏清凉 | A kind of production technology of Moringa QQ sugar |
| CN106234731A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Adeps Caprae seu ovis sugar |
| CN106256215A (en) * | 2016-07-29 | 2016-12-28 | 惠州市英帝拉科技有限公司 | The manufacture method of Adeps Bovis seu Bubali sugar |
| CN106417863A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Moringa well being soft candy and preparation method |
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Application publication date: 20151007 |