CN105192220B - Candy and its making method - Google Patents
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- CN105192220B CN105192220B CN201510262770.8A CN201510262770A CN105192220B CN 105192220 B CN105192220 B CN 105192220B CN 201510262770 A CN201510262770 A CN 201510262770A CN 105192220 B CN105192220 B CN 105192220B
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 20
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000011575 calcium Substances 0.000 claims abstract description 66
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 66
- 238000002360 preparation method Methods 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000000346 sugar Nutrition 0.000 claims abstract description 33
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
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- 238000003756 stirring Methods 0.000 claims abstract description 12
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 4
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000001354 calcination Methods 0.000 claims description 6
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000292 calcium oxide Substances 0.000 claims description 6
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 6
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
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- 108010059881 Lactase Proteins 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a candy and a preparation method thereof, wherein the candy at least comprises white granulated sugar, rock candy or maltose and an ionic calcium water-soluble preparation. The method comprises adding ionized calcium water-soluble preparation in at least one step of sugar production process. The added ionized calcium water-soluble preparation adopts a liquid mode and/or a solid mode. The specific steps of preparing the ionic calcium water-soluble preparation into liquid water comprise: adding ionized calcium water soluble preparation and 0-4 deg.C purified water at a ratio of 1:1000 into 0.25-0.35MP sealed high pressure tank, and dissolving for 5-10 min; heating the water solution in the closed high-pressure tank to 10-25 ℃, and stirring for 10-20 minutes. After the ionic calcium water-soluble preparation is added in the sugar making process, the edible candy can supplement sugar and nutrients and simultaneously supplement various trace elements and mineral substances including calcium, so that the pH value and the taste of the candy are improved.
Description
Technical Field
The invention relates to a candy and a preparation method thereof.
Background
With the continuous improvement of the living standard of people, the safety of candy food and the gradual understanding of food nutrition absorption do not meet the taste and the sour and sweet taste of the candy, and the people seek to supplement nutrients, vitamins, trace elements and mineral substances when eating the candy, thereby reducing the calcium loss of human bodies caused by eating the candy.
Disclosure of Invention
In view of the above problems, an object of the present invention is to provide a candy and a method for producing the same.
In order to achieve the purpose, the candy at least comprises white granulated sugar, rock candy or maltose and an ionic calcium water-soluble preparation.
In order to achieve the above purpose, the invention provides a method for manufacturing a candy, wherein an ionized calcium water-soluble preparation is added in at least one step of a candy manufacturing process.
Preferably, the ionic calcium water-soluble preparation is added in a liquid and/or solid form.
Preferably, the specific steps of preparing the ionized calcium water-soluble preparation into liquid water comprise:
adding ionized calcium water soluble preparation and 0-4 deg.C purified water at a ratio of 1:1000 into 0.25-0.35MP sealed high pressure tank, and dissolving for 5-10 min;
heating the water solution in the closed high-pressure tank to 10-25 ℃, and stirring for 10-20 minutes.
Preferably, the specific steps of adding the ionic calcium water-soluble preparation in a liquid state manner in the sugar preparation process are as follows:
obtaining white granulated sugar, rock sugar or maltose with preset weight;
chemically decomposing an ionized water-soluble formulation using the steps of claim 3 above to form ionized water;
introducing ionized calcium water soluble preparation water into white granulated sugar, crystal sugar or maltose raw material at a flow rate of 1.5-2m/s, and stirring to dissolve sugar for 30-60 min;
adding 25-30% solid ionic calcium water-soluble preparation water into the dissolved sugar solution, steaming the sugar under the air pressure of 0.38-0.42MPa and the temperature of 100-110 ℃, and boiling for 20-40 minutes;
filtering the dissolved syrup on a filter screen with 250-350 meshes;
decocting the filtered syrup for 25-45 minutes under the vacuum environment with the pressure of 0.7-0.8MPa and the temperature of 140-;
putting the massecuite into a cooling pool to be cooled to 110-115 ℃;
adding auxiliary materials into the cooled massecuite for blending;
and manufacturing corresponding candies according to the preset candy category.
The invention has the beneficial effects that: after the ionized calcium water-soluble preparation is added in the sugar making process, the edible candy can supplement sugar and nutrients and simultaneously supplement various trace elements and mineral substances including calcium, improve the pH value and the taste of the candy, promote the decomposition of lactase by a human body, more completely decompose lactose ingested by the human body into galactose and semi-glucose, reduce the incidence rate and intolerance index of lactose malabsorption after the adult eats a milk product, and promote the dietary health. The candy reduces the calcium loss phenomenon after people eat the candy, improves the phenomenon that children eat the candy to easily cause decayed teeth, and improves the hypoglycemia population after eating the candy, even the candy which can be eaten by some diabetics and is suitable for all kinds of populations.
Detailed Description
The invention is further described below.
The candy provided by the embodiment of the invention at least comprises white granulated sugar, rock candy or maltose and an ionic calcium water-soluble preparation. In the preparation process of the candy, an ionized calcium water-soluble preparation is required to be added as one of the raw materials. The processing method of the ionic calcium water-soluble preparation comprises the following steps:
1. preparing 90 kilograms of oyster shells, 70 kilograms of pearl shells, 3 kilograms of corallite, 50 kilograms of stalactite, 3 to 5 kilograms of pearl powder, 30 kilograms of keels, 5 kilograms of dens draconis, 50 kilograms of nine-hole shells and 45 to 50 kilograms of various eggshells and/or other shells;
2. polishing the shell raw materials by the prior art, removing impurities and dirt on the surface of the shell, cleaning, screening, and crushing the shell raw materials by the prior art; cleaning and screening other non-shell raw materials, and then crushing;
3. putting the raw material treated in the step 2 into a calcining furnace, sealing and pressurizing to 0.8-1.6 mpa, and calcining for 30-60 minutes at high temperature of 800-900 ℃;
4. preparing the raw material obtained in the step 3 into superfine nano-scale calcium oxide by utilizing plasma, wherein the technology comprises the steps of preparing plasma by using a high-frequency plasma generator to decompose air or oxygen or nitrogen at the temperature of 1000-3000 ℃, then decomposing the raw material into superfine calcium oxide particles and carbon dioxide in a plasma reaction furnace under the conditions of 1000-3000 ℃ and 0.1-0.5 second of residence time, cooling, performing cyclone separation, collecting by using a cloth bag to prepare superfine particles with the particle size of below 0.3 mu m, and obtaining a water-soluble calcium preparation, wherein the calcium content of the water-soluble calcium preparation is above 50 percent by weight, and the water-soluble calcium preparation also contains various trace elements and mineral substances such as iron, potassium, sodium, zinc, magnesium, phosphorus, copper and the like, the product is pure white powder with the fineness of above 600 meshes, the water-soluble calcium preparation is bitter when the people with liver and gall disorders drink according to the use specification, and the people with disorders of spleen, stomach, intestine and lung are slightly astringent taste according to the use specification, people with kidney and bladder disorder have slight fishy smell when drinking according to the instructions, people with heart, blood and small intestine disorder have slight sour taste according to the instructions, people with brain nervous system disorder and weak constitution have slight vomit when drinking according to the instructions, and healthy people have sweet taste when drinking according to the instructions.
The ion calcium water-soluble preparation is a mother particle group containing multiple trace elements and mineral substances before water flushing, forms a complex taking calcium as the head and having hydroxide radicals around the calcium after water flushing, is ion calcium active water, is easy to be absorbed by a human body, has a pH value of 14 after water flushing, is alkaline, can adjust the acid-base balance of the human body, and supplements the multiple trace elements and mineral substances required by the human body. The ionic calcium water-soluble preparation can expel toxin, regulate acid-base balance and supplement calcium and various trace elements and mineral substances. And can rapidly separate out acid toxin in fruit and vegetable food. The best using state of the ionic calcium water-soluble preparation is that when the water temperature is 4 ℃, 1000 milliliters of purified water is dissolved in every 0.4 gram of the ionic calcium water-soluble preparation best, and the empty stomach drinking effect is best. The ionic calcium water-soluble preparation has very good effect of stopping bleeding when being applied to wounds in a powder state, can also be directly applied to mosquito bites to relieve itching, and has excellent effect of removing peculiar smell when being sprayed on objects with peculiar smell in the powder state; the effect of removing pesticide residue and hormone residue is best when the water with 1200 ml of tap water is used for soaking vegetables, fruits, raw meat and the like for 10-30 minutes every 0.4 g. When the food is cooked, the cooked food with a small amount of the additive has better taste, and can keep the food fresh and prolong the deterioration time of the food. Every 0.4 g of the tea is drunk after being infused with 500 ml of purified water, so that a good anti-inebriation effect can be obtained.
In order to achieve the above purpose, the invention provides a method for manufacturing a candy, wherein an ionized calcium water-soluble preparation is added in at least one step of a candy manufacturing process. It should be noted that: the added ionized calcium water-soluble preparation can be added into the raw materials in a liquid state and mixed. The added ionized calcium water-soluble preparation can also be added on the surface of the product or in the product in a solid state mode. The added ionic calcium water-soluble preparation can also be added into the raw materials in a solid or liquid coexisting mode.
Example 1:
the method for preparing the sugar by using the ionic calcium water-soluble preparation in a liquid state comprises the following specific steps:
obtaining white granulated sugar, rock sugar or maltose with preset weight;
adding the ionized calcium water-soluble preparation and 0 deg.C purified water at a ratio of 1:1000 into a 0.25MP sealed high-pressure tank, and dissolving for 5 min;
heating the aqueous solution in the closed high-pressure tank to 10 ℃, and stirring for 10 minutes;
introducing ionized calcium water-soluble preparation water into white granulated sugar, crystal sugar or maltose raw materials at a flow rate of 1.5m/s, and stirring for dissolving sugar for 30 minutes;
adding 25% solid ionized calcium water soluble preparation water into the dissolved sugar solution, steaming and boiling for 20 min at 100 deg.C under 0.38 MPa;
filtering the dissolved syrup on a 250-mesh filter screen;
decocting the filtered syrup for 25 minutes under the vacuum environment of 0.7MPa and at the temperature of 140 ℃ to obtain massecuite;
putting the massecuite into a cooling pool to be cooled to 110 ℃;
adding auxiliary materials such as pigment and essence into the cooled massecuite, and repeatedly folding and uniformly folding;
placing the turned sugar blank in a cooling pool, folding and cooling, and cooling to 80 ℃ to form the sugar blank by drawing;
and placing the cooled sugar blank on a chopping board or a roller bed for bracing, wherein the bracing is required to be consistent in size, carrying out machine forming, and cooling the formed sugar grains by a cooling vibrating screen.
Example 2:
the method for preparing the sugar by using the ionic calcium water-soluble preparation in a liquid state comprises the following specific steps:
obtaining white granulated sugar, rock sugar or maltose with preset weight;
adding the ionized calcium water-soluble preparation and purified water at 4 ℃ into a closed high-pressure tank with the pressure of 0.35MP according to the proportion of 1:1000 to dissolve for 10 minutes;
heating the aqueous solution in the closed high-pressure tank to 25 ℃, and stirring for 20 minutes;
introducing ionized calcium water-soluble preparation water into white granulated sugar, crystal sugar or maltose raw materials at a flow rate of 2m/s, and stirring for dissolving sugar for 60 minutes;
adding water soluble preparation containing 30% solid of ionized calcium into the dissolved sugar solution, steaming and boiling at 110 deg.C under 0.42MPa for 40 min;
filtering the dissolved syrup on a 350-mesh filter screen;
decocting the filtered syrup for 45 minutes under the vacuum environment of 0.8MPa pressure and 145 ℃ to obtain massecuite;
putting the massecuite into a cooling pool to be cooled to 115 ℃;
putting the nutlet into an oven, and roasting for 8 minutes at the temperature of 180 ℃;
placing the first-pass cooled massecuite on a table, adding maltose, milk powder, nuts and butter, and repeatedly folding uniformly;
placing the turned sugar blank in a cooling pool, folding and cooling, and cooling to 90 ℃ to form the sugar blank by drawing;
and placing the cooled sugar blank on a chopping board or a roller bed for bracing, wherein the bracing is required to be consistent in size, carrying out machine forming, and cooling the formed sugar grains by a cooling vibrating screen.
Example 3:
putting a large amount of candy particles into a vacuum stirring tank;
putting the ionized calcium water-soluble preparation into a vacuum stirring tank, and stirring for 20-30 minutes;
taking out the candy particles from the can and carrying out vacuum packaging.
The surface of the packaged candy is covered with the ionized calcium water-soluble preparation.
After the ionic calcium water-soluble preparation is added in the sugar making process, various trace elements and mineral substances including calcium can be supplemented while sugar and nutrients are supplemented to the edible candy, the pH value and the taste of the candy are improved, the decomposition of lactase by a human body is promoted, lactose ingested by the human body is more completely decomposed into galactose and semi-glucose, and the incidence rate of lactose malabsorption after the adult eats milk products is reduced; intolerance index, advocate diet health, reduce the calcium loss phenomenon after the human body eats the candy, improve the phenomenon that children eat the candy and are easy to cause decayed teeth, improve the hypoglycemia crowd quickly after eating, even some diabetics can eat the candy suitable for all kinds of crowds to eat.
By way of the above examples, the following table illustrates the comparison of the parameters of the confectionery with and without the addition of an ionized calcium water-soluble formulation:
the above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are also included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope defined by the claims.
Claims (4)
1. The candy is characterized in that the components of the candy at least comprise white granulated sugar, rock candy or maltose and an ionized calcium water-soluble preparation;
the processing method of the ionic calcium water-soluble preparation comprises the following steps:
1) preparing 90 kilograms of oyster shells, 70 kilograms of pearl shells, 3 kilograms of corallite, 50 kilograms of stalactite, 3 to 5 kilograms of pearl powder, 30 kilograms of keels, 5 kilograms of dens draconis, 50 kilograms of nine-hole shells and 45 to 50 kilograms of various eggshells and/or other shells;
2) polishing the shell raw materials by the prior process, removing impurities and dirt on the surface of the shell, cleaning, screening, and crushing the shell raw materials by the prior process; cleaning and screening other non-shell raw materials, and then crushing;
3) putting the raw material treated in the step 2 into a calcining furnace, sealing and pressurizing to 0.8-1.6 mpa, and calcining at the high temperature of 800-900 ℃ for 30-60 minutes;
4) and (3) preparing the raw material obtained in the step (3) into superfine nano-grade calcium oxide by utilizing a plasma technology, wherein the technology comprises the steps of preparing air or oxygen or nitrogen into plasma at the temperature of 1000-3000 ℃ by using a high-frequency plasma generator, decomposing the raw material into superfine calcium oxide particles and carbon dioxide in a plasma reaction furnace at the temperature of 1000-3000 ℃ for 0.1-0.5 second, cooling, performing cyclone separation, and collecting by using a cloth bag to prepare the superfine particles with the particle size of less than 0.3 mu m to obtain the water-soluble calcium preparation.
2. A method for preparing candy is characterized in that an ionized calcium water-soluble preparation is added in at least one step of the candy making process;
the processing method of the ionic calcium water-soluble preparation comprises the following steps:
1) preparing 90 kilograms of oyster shells, 70 kilograms of pearl shells, 3 kilograms of corallite, 50 kilograms of stalactite, 3 to 5 kilograms of pearl powder, 30 kilograms of keels, 5 kilograms of dens draconis, 50 kilograms of nine-hole shells and 45 to 50 kilograms of various eggshells and/or other shells;
2) polishing the shell raw materials by the prior process, removing impurities and dirt on the surface of the shell, cleaning, screening, and crushing the shell raw materials by the prior process; cleaning and screening other non-shell raw materials, and then crushing;
3) putting the raw material treated in the step 2 into a calcining furnace, sealing and pressurizing to 0.8-1.6 mpa, and calcining at the high temperature of 800-900 ℃ for 30-60 minutes;
4) and (3) preparing the raw material obtained in the step (3) into superfine nano-grade calcium oxide by utilizing a plasma technology, wherein the technology comprises the steps of preparing air or oxygen or nitrogen into plasma at the temperature of 1000-3000 ℃ by using a high-frequency plasma generator, decomposing the raw material into superfine calcium oxide particles and carbon dioxide in a plasma reaction furnace at the temperature of 1000-3000 ℃ for 0.1-0.5 second, cooling, performing cyclone separation, and collecting by using a cloth bag to prepare the superfine particles with the particle size of less than 0.3 mu m to obtain the water-soluble calcium preparation.
3. The method for preparing a candy according to claim 2, wherein the ionic calcium water-soluble preparation is added in a liquid form and/or a solid form.
4. The method for preparing a candy according to claim 3, wherein the specific steps of preparing the ionized calcium water-soluble preparation into liquid water comprise:
adding the ionized calcium water-soluble preparation and 0-4 deg.C purified water at a ratio of 1:1000 into a 0.25-0.35MP sealed high-pressure tank, and dissolving for 5-10 min;
the method comprises the following specific steps of heating the water solution in the closed high-pressure tank to 10-25 ℃, stirring for 10-20 minutes, and adding the ionic calcium water-soluble preparation in a liquid state manner in the sugar making process:
obtaining white granulated sugar, rock sugar or maltose with preset weight;
chemically decomposing an ionized water-soluble formulation using the steps of claim 3 above to form ionized water;
introducing ionized calcium water soluble preparation water into white granulated sugar, crystal sugar or maltose raw material at a flow rate of 1.5-2m/s, and stirring to dissolve sugar for 30-60 min;
adding 25-30% solid ionic calcium water-soluble preparation water into the dissolved sugar solution, steaming the sugar under the air pressure of 0.38-0.42MPa and the temperature of 100-110 ℃, and boiling for 20-40 minutes;
filtering the dissolved syrup on a filter screen with 250-350 meshes;
decocting the filtered syrup for 25-45 minutes under the vacuum environment with the pressure of 0.7-0.8MPa and the temperature of 140-;
putting the massecuite into a cooling pool to be cooled to 110-115 ℃;
adding auxiliary materials into the cooled massecuite for blending;
and manufacturing corresponding candies according to the preset candy category.
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| CN1054174A (en) * | 1990-01-24 | 1991-09-04 | 普罗格特-甘布尔公司 | Pan work |
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| CN104000191A (en) * | 2014-02-07 | 2014-08-27 | 岳智广 | A novel chelated calcium |
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- 2015-05-22 CN CN201510262770.8A patent/CN105192220B/en not_active Expired - Fee Related
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|---|---|---|---|---|
| CN1054174A (en) * | 1990-01-24 | 1991-09-04 | 普罗格特-甘布尔公司 | Pan work |
| CN1204462A (en) * | 1997-07-03 | 1999-01-13 | 裴波 | A new type candy and manufacturing method |
| CN102716154A (en) * | 2012-06-28 | 2012-10-10 | 舒文一 | Processing method and product of ionized calcium water-solubility preparation |
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