CN109730184A - A kind of pressed powder prepares the method and pressed candy of ferment pressed candy - Google Patents
A kind of pressed powder prepares the method and pressed candy of ferment pressed candy Download PDFInfo
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- CN109730184A CN109730184A CN201910186377.3A CN201910186377A CN109730184A CN 109730184 A CN109730184 A CN 109730184A CN 201910186377 A CN201910186377 A CN 201910186377A CN 109730184 A CN109730184 A CN 109730184A
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- pressed candy
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
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- 241000196324 Embryophyta Species 0.000 claims abstract description 31
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food engineering field, in particular to a kind of pressed powder prepares the method and pressed candy of ferment pressed candy.Preparation method the following steps are included: by fruits and vegetables, edible mushroom and non-fruit and vegetable plant clean it is broken after be added in fermentor, and add strain and ferment, the strain is lactic acid bacteria；Fermentation liquid is collected after fermentation, carries out being spray dried to yeast powder, controls the moisture and granularity of spray dried powder；It carries out carrying out tabletting after mixing according to raw material proportioning to get ferment pressed candy is arrived.The method that a kind of pressed powder provided by the invention prepares ferment pressed candy, after edible mushroom and plant fruits and vegetables are all fermented, the yeast powder of formation, it is mixed again with lotus root starch, konjaku flour and other auxiliary materials, pressed candy obtained is able to solve fast melt and broken problem after existing pressed powder candy entrance, and ensure that the hardness of candy is not easy the moisture absorption, it is readily transported and saves, there is important market value.
Description
Technical field
The present invention relates to food engineering field, in particular to a kind of pressed powder prepares the method and pressure of ferment pressed candy
Piece candy.
Background technique
Direct powder compression is by major ingredient component powders and auxiliary material after mixing without the technique of granulation direct tablet compressing.
Technique of direct powder compression step is few, simple process, high production efficiency, especially suitable for meeting damp and hot unstable raw material, but powder
Last direct tablet compressing is more demanding to the granularity and moisture of powder, auxiliary material, equipment etc..The prior art is made using direct powder compression
Product often there is the problems such as hardness is lower, is easily broken, furthermore often using sugar products made from direct powder compression
Melt in mouth too fast, often enters in eater mouthful soon, be easily broken and eaten to the greatest extent by fast melt.Therefore, it is necessary to one kind
New pressed powder technology, make be made sugar products, not only meet production and transportation requirement, moreover it is possible to meet consumer in mouth
Edible demand for a long time.
Publication No. is the patent application of 106035958 A of CN, disclose a kind of rich solarization fruit-vegetable plant pressed candy of fermentation and
Its processing method；This method shines fruit-vegetable plant high microsteping, elastomeric feature according to richness, by the way of fermentation, reduces raw material
Elasticity prevents sliver, loose pieces, improves tabletting hardness, is conducive to tabletting and goes on smoothly, can promote absorption of nutrient ingredients, and can change
The special odor and mouthfeel of kind part material.However, using the technology prepare tabletting, enter the mouth take when, still hold
It is easily broken and most by fast melt food.
Summary of the invention
To solve the problems in above-mentioned background technique, the present invention provides the side that a kind of pressed powder prepares ferment pressed candy
Method, comprising the following steps:
Step a, by fruits and vegetables, edible mushroom and non-fruit and vegetable plant clean it is broken after be added in fermentor, and add strain into
Row fermentation, the strain are lactic acid bacteria；
Step b, fermentation liquid is collected after fermentation, carries out being spray dried to yeast powder, controls the moisture of spray dried powder
And granularity；
Step c, it carries out carrying out tabletting after mixing according to the raw material proportioning of following parts by weight to get ferment pressed candy is arrived
Fruit:
Further, the moisture of the spray dried powder of non-fruit-vegetable plant yeast powder and fruits and vegetables yeast powder is 4%-9%, is eaten
The moisture of bacterium ferment powder xeraphium is 5%-10%, and granularity is 60-80 mesh.
Further, fermenting raw materials are to add water or water by fermentation is not added, and the inoculum concentration of the lactic acid bacteria is 2%~4%, fermentation
Temperature is 35 DEG C~40 DEG C.
Further, the auxiliary material is one kind or more of resistant dextrin, inulin, polydextrose, maltodextrin, magnesium stearate
Kind.
Further, the fruits and vegetables are selected from papaya, mango, pineapple, orange, pyrus nivalis, passionflower, strawberry, manaca, Portugal
Grape, grape fruit, Cranberry, honey peach, yellow peach, red bayberry, wax-apple, guava, blueberry, cherry, mulberry fruit, apple, Kiwi berry, mandarin orange
Tangerine, lichee, "Hami" melon, lemon, olive, banana, carambola, plum, fig, watermelon, muskmelon, jackfruit, coconut, mangosteen, fire
Long Guo, loquat, apricot, cherry tomato, green plum, cumquat, persimmon, pumpkin, three-coloured amaranth, certain herbaceous plants with big flowers, lettuce, eggplant, tomato, Chinese toon bud, fern are fallen
Dish, balsam pear, carrot, seaweed, leaf mustard, asparagus, Chinese yam, kelp；
The non-fruit and vegetable plant includes one of radix polygonati officinalis, rhizoma polygonati, lily, Siraitia grosvenorii, fructus lycii, pueraria lobata, the sterculia seed
Or multiple combinations；
The edible mushroom be selected from mushroom, dried mushroom, tremella, agaric, Agricus blazei, Yunnan matsutake, russule, agrocybe, Cordyceps militaris,
One of Hericium erinaceus is a variety of.
Further, the non-fruit-vegetable plant yeast powder, edible fungus fermented powder and fruits and vegetables yeast powder according to 1:2:6 weight
Than mixing.
Further, the edible mushroom be mushroom, agrocybe, Hericium erinaceus according to 2:1.5:1.9 weight ratio mix.
Further, the carbohydrate or glycitols are selected from white granulated sugar, trehalose, oligofructose, xylo-oligosaccharide, oligomeric different wheat
The one or more of bud sugar, polydextrose, xylitol, mannitol, D-sorbite, antierythrite.
The present invention also provides a kind of as above any pressed powders to prepare pressure prepared by the method for ferment pressed candy
Piece candy.
The method that a kind of pressed powder provided by the invention prepares ferment pressed candy, by by edible mushroom and plant fruits and vegetables
After all being fermented, the yeast powder of formation, then mixed with lotus root starch, konjaku flour and other auxiliary materials, pressed candy obtained can
It solves the problems, such as after existing pressed powder candy entrance fast melt and broken, and is readily transported and saves, have important
Market value.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention
In technical solution be clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, without
It is whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, shall fall within the protection scope of the present invention.
The present invention also provides embodiments as shown in the table:
Embodiment 1
By the papaya of equal portions, mango, pineapple, orange, pyrus nivalis, passionflower, strawberry, manaca fruits and vegetables mixture, etc.
Part radix polygonati officinalis, rhizoma polygonati, lily, Siraitia grosvenorii non-fruit and vegetable plant, etc. the mushrooms of parts by weight, dried mushroom, tremella edible mushroom mixing
Object clean respectively it is broken after, be separately added into fermentor, and add 3% lactic acid bacteria, ferment under 35 DEG C~40 DEG C environment, ferment
Time is 30d；
After fermentation, fermentation liquid to be collected respectively, is spray-dried, fruits and vegetables fermented mixture xeraphium moisture is 6%,
Non-fruit and vegetable plant fermentation xeraphium moisture is 5%, and edible mushroom ferment powder fermentation xeraphium moisture is 7%, and granularity is 60-80
Mesh；
By weight, 5 parts of negated fruit-vegetable plant yeast powder, 10 parts of edible fungus fermented powder, 30 parts of fruits and vegetables yeast powder, white granulated sugar
30 parts, 30 parts of resistant dextrin, 3 parts of lotus root starch, 1 part of konjaku flour；
Above-mentioned raw materials are weighed according to formula rate, are added in three-dimensional mixer, total mix discharges after 30 minutes, upper tabletting
Board tabletting, adjusts slice weight and hardness, and hardness is controlled in 50-90N；Material moisture is 6% after total mix.
Result after above-mentioned tabletting is as shown in the table
Table 1
| Project | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | It is average | SD |
| Slice weight g | 1.02 | 1.03 | 1.08 | 1.05 | 1.10 | 1.06 | 1.12 | 1.10 | 1.05 | 1.07 | 1.07 | 0.03 |
| Hardness N | 76 | 78 | 80 | 75 | 81 | 76 | 74 | 78 | 71 | 81 | 77 | 3.1 |
As a result: prepared ferment pressed candy is unilateral smooth, and weight differential is small, and hardness meets the requirements, material fluidity
Well, uniform blanking is smooth, and tableting processes are without exception.
Embodiment 2
By the watermelon of equal portions, the fruits and vegetables mixture of muskmelon, etc. the pueraria lobatas of parts by weight, the sterculia seed non-fruit and vegetable plant, etc.
Part Yunnan matsutake, russule, agrocybe, Hericium erinaceus edible mushroom mixture clean respectively it is broken after, be separately added into fermentor,
And 3% lactic acid bacteria is added, and it ferments under 35 DEG C~40 DEG C environment, fermentation time 30d；
After fermentation, fermentation liquid to be collected respectively, is spray-dried, fruits and vegetables fermented mixture xeraphium moisture is 6%,
Non-fruit and vegetable plant fermentation xeraphium moisture is 5%, and edible mushroom ferment powder fermentation xeraphium moisture is 7%, and granularity is 60-80
Mesh；
By weight, 5 parts of negated fruit-vegetable plant yeast powder, 10 parts of edible fungus fermented powder, 30 parts of fruits and vegetables yeast powder, white granulated sugar
30 parts, 30 parts of resistant dextrin, 3 parts of lotus root starch, 1 part of konjaku flour；
Above-mentioned raw materials are weighed according to formula rate, are added in three-dimensional mixer, total mix discharges after 30 minutes, upper tabletting
Board tabletting, adjusts slice weight and hardness, and hardness is controlled in 50-90N；Material moisture is 6.5% after total mix.
Result after above-mentioned tabletting is as shown in the table
Table 2
| Project | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | It is average | SD |
| Slice weight g | 1.03 | 1.02 | 1.05 | 1.01 | 1.05 | 1.09 | 1.04 | 1.08 | 1.03 | 1.07 | 1.05 | 0.02 |
| Hardness N | 75 | 79 | 78 | 77 | 80 | 76 | 78 | 79 | 73 | 82 | 78 | 2.5 |
As a result: prepared ferment pressed candy is unilateral smooth, and weight differential is small, and hardness meets the requirements, material fluidity
Well, uniform blanking is smooth, and tableting processes are without exception.
Embodiment 3
By the watermelon of equal portions, the fruits and vegetables mixture of muskmelon, the non-fruit and vegetable plant of the pueraria lobatas of equal portions, the sterculia seed, Yi Jixiang
Mushroom, agrocybe, Hericium erinaceus cleaned respectively according to the mixed edible mushroom mixture of 2:1.5:1.9 weight ratio it is broken after, and respectively
It is added in fermentor, and adds 3% lactic acid bacteria, ferment under 35 DEG C~40 DEG C environment, fermentation time 30d；
After fermentation, fermentation liquid to be collected respectively, is spray-dried, fruits and vegetables fermented mixture xeraphium moisture is 6%,
Non-fruit and vegetable plant fermentation xeraphium moisture is 5%, and edible mushroom ferment powder fermentation xeraphium moisture is 7%, and granularity is 60-80
Mesh；
By weight, 5 parts of negated fruit-vegetable plant yeast powder, 10 parts of edible fungus fermented powder, 30 parts of fruits and vegetables yeast powder, white granulated sugar
30 parts, 30 parts of resistant dextrin, 3 parts of lotus root starch, 1 part of konjaku flour；
Above-mentioned raw materials are weighed according to formula rate, are added in three-dimensional mixer, total mix discharges after 30 minutes, upper tabletting
Board tabletting, adjusts slice weight and hardness, and hardness is controlled in 50-90N；Material moisture is 6.5% after total mix.
Result after above-mentioned tabletting is as shown in the table
Table 3
| Project | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | It is average | SD |
| Slice weight g | 1.08 | 1.07 | 1.05 | 1.11 | 1.06 | 1.08 | 1.05 | 1.05 | 1.06 | 1.09 | 1.07 | 0.02 |
| Hardness N | 81 | 80 | 82 | 83 | 81 | 83 | 84 | 86 | 82 | 83 | 82.5 | 1.6 |
As a result: prepared ferment pressed candy is unilateral smooth, and weight differential is small, and hardness meets the requirements, material fluidity
Well, uniform blanking is smooth, and tableting processes are without exception.
Comparative example 1
By etc. the watermelons of parts by weight, muskmelon fruits and vegetables mixture, the non-fruit and vegetable plant of the pueraria lobatas of equal portions, the sterculia seed, point
Jia Ru not be in fermentor, and 3% lactic acid bacteria is added, it ferments under 35 DEG C~40 DEG C environment, fermentation time 30d；By equal portions
Yunnan matsutake, russule, agrocybe, Hericium erinaceus edible mushroom mixture respectively clean broken juice after, directly collected using ethyl alcohol
Extracting solution；
After fermentation, the extracting solution for collecting fermentation liquid and edible mushroom respectively, is spray-dried, fruits and vegetables mixture
The xeraphium moisture that ferments is 6%, and non-fruit and vegetable plant fermentation xeraphium moisture is 5%, and edible fungi extract xeraphium moisture is
7%, granularity is 60-80 mesh；
By weight, 5 parts of negated fruit-vegetable plant yeast powder, 10 parts of edible fungus fermented powder, 30 parts of fruits and vegetables yeast powder, white granulated sugar
30 parts, 30 parts of resistant dextrin, 3 parts of lotus root starch, 1 part of konjaku flour；
Above-mentioned raw materials are weighed according to formula rate, are added in three-dimensional mixer, total mix discharges after 30 minutes, upper tabletting
Board tabletting, adjusts slice weight and hardness, and hardness is controlled in 50-90N；Material moisture is 6.5% after total mix.
Result after above-mentioned tabletting is as shown in the table
Table 4
| Project | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | It is average | SD |
| Slice weight g | 1.06 | 1.07 | 1.08 | 1.02 | 1.06 | 1.09 | 1.05 | 1.08 | 1.06 | 1.09 | 1.07 | 0.02 |
| Hardness N | 66 | 81 | 68 | 70 | 69 | 70 | 71 | 77 | 70 | 73 | 72 | 4.2 |
As a result: in comparative example, powder processed directly is dried in the extract of edible mushroom, and without fermentation process, it is made
There is sliver in standby ferment pressed candy rough surface, tableting processes, and weight differential is small, and hardness is poor and differs greatly, tabletting
It can not be successfully progress.
Comparative example 2
By etc. the watermelons of parts by weight, muskmelon fruits and vegetables mixture, the non-fruit and vegetable plant of the pueraria lobatas of equal portions, the sterculia seed, with
And mushroom, agrocybe, Hericium erinaceus are cleaned according to the mixed edible mushroom mixture of 2:1.5:1.9 weight ratio respectively after being crushed,
And be separately added into fermentor, and add 3% lactic acid bacteria, it ferments under 35 DEG C~40 DEG C environment, fermentation time 1d；
After fermentation, fermentation liquid to be collected respectively, is spray-dried, fruits and vegetables fermented mixture xeraphium moisture is 6%,
Non-fruit and vegetable plant fermentation xeraphium moisture is 5%, and edible mushroom ferment powder fermentation xeraphium moisture is 7%, and granularity is 60-80
Mesh；
By weight, 5 parts of negated fruit-vegetable plant yeast powder, 10 parts of edible fungus fermented powder, 30 parts of fruits and vegetables yeast powder, white granulated sugar
30 parts, 30 parts of resistant dextrin, 4 parts of konjaku flour；
Above-mentioned raw materials are weighed according to formula rate, are added in three-dimensional mixer, total mix discharges after 30 minutes, upper tabletting
Board tabletting, adjusts slice weight and hardness, and hardness is controlled in 50-90N；Material moisture is 6.5% after total mix.
Result after above-mentioned tabletting is as shown in the table
Table 5
| Project | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | It is average | SD |
| Slice weight g | 1.03 | 1.16 | 1.28 | 0.95 | 0.91 | 1.22 | 1.35 | 1.02 | 1.10 | 1.03 | 1.11 | 0.14 |
| Hardness N | 45 | 60 | 55 | 49 | 58 | 52 | 55 | 59 | 46 | 41 | 52 | 6.2 |
As a result: in the comparative example, lotus root starch not being added as raw material, prepared ferment pressed candy compressibility is poor, pressure
Sheet hardness is poor, and material fluidity is poor, and tabletting tablet weight variation is larger, is easy to appear sliver, can not meet the requirements.
Pressed candy made from above-described embodiment and comparative example is subjected to following test
Test one, is added the warm water of 30ml in 50ml beaker, and temperature is maintained at 37 ± 1 DEG C, 5ml is separately added into beaker
The saliva of same people；In above-described embodiment and comparative example, the pressed candy (adjoining dimensions) that slice weight is 1.10 ± 0.02g is chosen,
It is separately added into different above-mentioned beakers, and be stirred with identical speed, observes the thawing speed of pressed candy, record is complete
Time after thawing；Wherein, comparative example 3 is the commercially available pressed candy for meeting above-mentioned weight and similar sizes, and test condition keeps phase
Together, as a result as follows:
Table 6
| Test object | Thawing time | State change |
| Embodiment 1 | 7min15s | Gradually dissolve |
| Embodiment 2 | 7min26s | Gradually dissolve |
| Embodiment 3 | 8min11s | Gradually dissolve |
| Comparative example 1 | 5min57s | Slight expansion dissolves after partial crushing |
| Comparative example 2 | 5min32s | Slight expansion dissolves after partial crushing |
| Comparative example 3 | 3min59s | It is dissolved after expansion is broken rapidly |
It can be seen that pressed candy provided by the invention by above-mentioned comparison to compare in the prior art, it can be more relatively long
Exist in the oral cavity long, meets the needs of eater；Comparative example 1 does not carry out fermentation process to edible mushroom, it can be seen that its effect
Declined, it can be seen that edible mushroom can interact after being fermented with remaining raw material, improve pressed candy in saliva
Binding force in environment；Lotus root starch is not added for comparative example 2, it can be seen that its binding force in salivary environment also decreases.
Test two, the warm water that 15ml is added in 50ml beaker, temperature is maintained at 37 ± 1 DEG C, and be added 15ml hydrochloric acid and
5ml pepsin, pH are controlled 2；In above-described embodiment and comparative example, the pressed candy (ruler that slice weight is 1.10 ± 0.02g is chosen
It is very little close), it is separately added into different above-mentioned beakers, and be stirred with identical speed, observes the thawing speed of pressed candy,
Time after record thawing completely；Wherein, comparative example 3 is the commercially available pressed candy for meeting above-mentioned weight and similar sizes, test-strips
Part keeps identical, as a result as follows:
Table 7
| Test object | Thawing time | State change |
| Embodiment 1 | 51s | Dissolution rapidly |
| Embodiment 2 | 52s | Dissolution rapidly |
| Embodiment 3 | 48s | Dissolution rapidly |
| Comparative example 1 | 58s | Dissolution rapidly |
| Comparative example 2 | 56s | Dissolution rapidly |
| Comparative example 3 | 47s | Dissolution rapidly |
Pressed candy prepared by the present invention can keep existing for a long time relatively in salivary environment it can be seen from above-mentioned test
Under the premise of, it can be dissolved rapidly in gastric acid.The pressed candy if eater directly eats also can quickly disappear in gastric juice
Change, is not in nondigestible problem.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (9)
1. a kind of method that pressed powder prepares ferment pressed candy, which comprises the following steps:
Step a, fruits and vegetables, edible mushroom and non-fruit and vegetable plant are cleaned and is added in fermentor after being crushed, and add strain and sent out
Ferment, the strain are lactic acid bacteria；
Step b, fermentation liquid is collected after fermentation, carries out being spray dried to yeast powder, controls the moisture and grain of spray dried powder
Degree；
Step c, it carries out carrying out tabletting after mixing according to the raw material proportioning of following parts by weight to get ferment pressed candy is arrived:
2. the method that pressed powder according to claim 1 prepares ferment pressed candy, it is characterised in that: non-fruit-vegetable plant
The moisture of the spray dried powder of yeast powder and fruits and vegetables yeast powder is 4%-9%, and the moisture of edible mushroom ferment powder xeraphium is 5%-
10%, fermentation Powder Particle Size is 60-80 mesh.
3. the method that pressed powder according to claim 1 prepares ferment pressed candy, it is characterised in that: fermenting raw materials are
Add water or water by fermentation is not added, the inoculum concentration of the lactic acid bacteria is 2%~4%, and fermentation temperature is 35 DEG C~40 DEG C.
4. the method that pressed powder according to claim 1 prepares ferment pressed candy, it is characterised in that: the auxiliary material is
Resistant dextrin, inulin, polydextrose, maltodextrin, magnesium stearate it is one or more.
5. the method that pressed powder according to claim 1 prepares ferment pressed candy, it is characterised in that: the fruits and vegetables choosing
From papaya, mango, pineapple, orange, pyrus nivalis, passionflower, strawberry, manaca, grape, grape fruit, Cranberry, honey peach, Huang
Peach, red bayberry, wax-apple, guava, blueberry, cherry, mulberry fruit, apple, Kiwi berry, citrus, lichee, "Hami" melon, lemon, olive, perfume (or spice)
Any of several broadleaf plants, carambola, plum, fig, watermelon, muskmelon, jackfruit, coconut, mangosteen, dragon fruit, loquat, apricot, cherry tomato, green plum,
Cumquat, pumpkin, three-coloured amaranth, falls certain herbaceous plants with big flowers, lettuce, eggplant, tomato, Chinese toon bud, fiddlehead, balsam pear, carrot, seaweed, leaf mustard, reed at persimmon
Bamboo shoot, Chinese yam, kelp；
The non-fruit and vegetable plant includes one of radix polygonati officinalis, rhizoma polygonati, lily, Siraitia grosvenorii, fructus lycii, pueraria lobata, the sterculia seed or more
Kind combination；
The edible mushroom is selected from mushroom, dried mushroom, tremella, agaric, Agricus blazei, Yunnan matsutake, russule, agrocybe, Cordyceps militaris, hedgehog hydnum
One of mushroom is a variety of.
6. the method that pressed powder according to claim 1 prepares ferment pressed candy, it is characterised in that: the non-fruits and vegetables
Plant fermentation powder, edible fungus fermented powder and fruits and vegetables yeast powder are mixed according to the weight ratio of 1:2:6.
7. the method that pressed powder according to claim 6 prepares ferment pressed candy, it is characterised in that: the edible mushroom
It is mixed for mushroom, agrocybe, Hericium erinaceus according to the weight ratio of 2:1.5:1.9.
8. the method that pressed powder according to claim 7 prepares ferment pressed candy, it is characterised in that: the carbohydrate or
Glycitols is selected from white granulated sugar, trehalose, oligofructose, xylo-oligosaccharide, oligoisomaltose, polydextrose, xylitol, mannose
The one or more of alcohol, D-sorbite, antierythrite.
9. a kind of any one of -8 pressed powders according to claim 1 prepare tabletting prepared by the method for ferment pressed candy
Candy.
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| CN110313536A (en) * | 2019-07-06 | 2019-10-11 | 孙杨 | A kind of seaweed ferment pressed candy formula and preparation method |
| CN113273631A (en) * | 2021-06-02 | 2021-08-20 | 橡果美健实业投资股份有限公司 | Tabletted candy for relieving discomfort of throat and oral cavity and preparation method thereof |
| CN113317385A (en) * | 2021-07-05 | 2021-08-31 | 中山市瑞美食品有限公司 | Carmanan orange flavor mint and preparation method thereof |
| CN117179116A (en) * | 2023-10-16 | 2023-12-08 | 四川佳猕沃农业科技有限公司 | Kiwi fruit pressed candy and preparation method thereof |
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Application publication date: 20190510 |