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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- ginger
- orange peel
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- 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
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- 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
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- 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
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- 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
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- Health & Medical Sciences (AREA)
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- 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611006905.5A 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201611006905.5A 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 |
-
2016
- 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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Application publication date: 20170531 |
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