CN112690356B - Hard candy and preparation method thereof - Google Patents
Hard candy and preparation method thereof Download PDFInfo
- Publication number
- CN112690356B CN112690356B CN201911003607.4A CN201911003607A CN112690356B CN 112690356 B CN112690356 B CN 112690356B CN 201911003607 A CN201911003607 A CN 201911003607A CN 112690356 B CN112690356 B CN 112690356B
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- Prior art keywords
- hard candy
- weight
- phospholipid
- volatile oil
- syrup
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 128
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000341 volatile oil Substances 0.000 claims abstract description 40
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 26
- 230000002829 reductive effect Effects 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims description 52
- 235000020357 syrup Nutrition 0.000 claims description 52
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 42
- GRWFGVWFFZKLTI-UHFFFAOYSA-N α-pinene Chemical compound CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 claims description 38
- 238000003756 stirring Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 22
- 235000001510 limonene Nutrition 0.000 claims description 21
- 229940087305 limonene Drugs 0.000 claims description 21
- 239000010642 eucalyptus oil Substances 0.000 claims description 20
- 229940044949 eucalyptus oil Drugs 0.000 claims description 20
- GRWFGVWFFZKLTI-IUCAKERBSA-N 1S,5S-(-)-alpha-Pinene Natural products CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 claims description 19
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 19
- 239000003814 drug Substances 0.000 claims description 17
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical group CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 15
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 15
- 239000002826 coolant Substances 0.000 claims description 15
- 229940041616 menthol Drugs 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000008347 soybean phospholipid Substances 0.000 claims description 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 239000003086 colorant Substances 0.000 abstract description 5
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002932 luster Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 6
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 6
- 235000019477 peppermint oil Nutrition 0.000 description 6
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000000905 isomalt Substances 0.000 description 5
- 235000010439 isomalt Nutrition 0.000 description 5
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 229940083466 soybean lecithin Drugs 0.000 description 4
- 239000002585 base Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008344 egg yolk phospholipid Substances 0.000 description 2
- 229940068998 egg yolk phospholipid Drugs 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000010473 Hoarseness Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 235000021282 Sterculia Nutrition 0.000 description 1
- 240000001058 Sterculia urens Species 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- UJNOLBSYLSYIBM-WISYIIOYSA-N [(1r,2s,5r)-5-methyl-2-propan-2-ylcyclohexyl] (2r)-2-hydroxypropanoate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(=O)[C@@H](C)O UJNOLBSYLSYIBM-WISYIIOYSA-N 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000010643 fennel seed oil Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000012458 free base Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 229940059107 sterculia Drugs 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a hard candy and a preparation method thereof, wherein the hard candy comprises at least one volatile oil and phospholipid. According to the hard candy disclosed by the invention, the volatilization of volatile oil components contained in the preparation process of the hard candy can be obviously reduced by adding the phospholipid, the generation of bubbles is obviously reduced, the bubbles are not required to be covered by adding the coloring agent, the appearance of the hard candy is attractive, the taste is good, and the hard candy is favorable for market popularization. The preparation method can further reduce volatilization of volatile oil components and generation of bubbles by controlling the temperature in the preparation process, and the prepared hard candy has good appearance and shape.
Description
Technical Field
The invention belongs to the technical field of health-care food or food, and particularly relates to hard candy and a preparation method thereof. More particularly, the present invention relates to a hard candy comprising a volatile oil and a method of preparing the same.
Background
In recent years, the air pollution is serious, the crowds such as smoking and drinking, excessive throat consumption and the like are increased, the crowds with throat discomfort such as hoarseness, dryness, itching and swelling and pain are gradually increased, and the situation of 'hundred families contend' represented by a traditional large-scale candy factory and a health care and medicine enterprise is presented on the market. The candy or health-care hard candy in the market mostly takes Chinese herbal medicine extracts such as boat-fruited sterculia seed, momordica grosvenori, honeysuckle and the like as active agents, and the active ingredients of the active agents are complex, and the physicochemical properties are not clear.
According to the related requirements of candy industry standard SBT 10018-2008: "color and luster: slightly glossy, has more uniform color and luster, and has due color and luster of varieties. Morphology: the block shape is complete, the surface is smooth, the edges are neat, the size is consistent, the thickness is uniform, no unfilled corner or crack exists, and no obvious deformation exists. It can be seen that the appearance of the prepared candy needs to have uniform color and luster and complete shape, and bubbles on the surface of the candy can affect the appearance. The active ingredient of the invention is volatile oil substances, which are extracted from plants, have aromatic odor and can be distilled along with water vapor and are immiscible with water. The problem of reduced effect is caused by the easy generation of bubbles and the occurrence of active ingredients in the preparation of the volatile oil into hard candy. Color additives are used in the prior art to mask bubbles. However, the method of masking bubbles with a color additive does not reduce the generation of bubbles, and there is still a problem of loss of the active ingredient of the volatile oil.
CN1252710a discloses a throat-moistening candy in the form of a centre-filled hard candy comprising a candy shell and an aqueous filling containing water, a sweet filler and an emulsifier, the addition of which reduces the contact angle of the filling from more than 120 ° to 90-120 °, thereby improving the liquefying sensation of the filling. The emulsifier is a foaming agent for forming bubbles dispersed in an aqueous filling and encapsulating the throat relief agent to reduce the liquid viscosity and contact angle, wherein the foaming agent is preferably soy lecithin. However, this patent does not describe the addition of soybean lecithin to the sugar shell, and does not provide a method of reducing the formation of bubbles in the hard candy, reducing the loss of volatile oil components, and improving the apparent shape of the hard candy.
Therefore, there is a need for a hard candy with less air bubbles, complete appearance and less loss of active ingredients.
Disclosure of Invention
It is therefore an object of the present invention to provide a hard candy comprising a volatile oil that contains little or no air bubbles.
Another object of the present invention is to provide a method for preparing the hard candy of the present invention, which can reduce the formation of bubbles in the hard candy, reduce the loss of volatile oil components, and produce a hard candy having a good external shape.
The aim of the invention is realized by the following technical scheme:
in one aspect, the present invention provides a hard candy comprising at least one volatile oil, a phospholipid, and a sugarless base.
The inventors have unexpectedly found during the course of experiments that by adding phospholipids to hard candy containing volatile oils, the volatilization loss of the volatile oils can be reduced and the amount of air bubbles in the hard candy produced can be significantly reduced, and the produced hard candy contains fewer or almost no air bubbles.
In certain embodiments of the invention, the amount of phospholipid may be from 0.05 to 0.6 wt%, preferably from 0.1 to 0.4 wt%, more preferably from 0.1 to 0.3 wt%, based on the weight of the hard candy.
In certain embodiments of the present invention, the amount of the volatile oil may be from 0.2 to 30% by weight, preferably from 0.8 to 25% by weight, more preferably from 2 to 10% by weight, more preferably from 2 to 5% by weight, based on the weight of the hard candy.
In a preferred embodiment of the invention, the hard candy contains less than or equal to 0.5% by volume of air bubbles, preferably less than or equal to 0.4% by volume of air bubbles, more preferably less than or equal to 0.1% by volume of air bubbles.
In a preferred embodiment of the present invention, the volatile oil may include one or more of eucalyptus oil, limonene and alpha pinene. Preferably, the volatile oil comprises a mixture of two or three of eucalyptus oil, limonene and alpha pinene.
The present invention preferably employs as the volatile oil an active ingredient composed of one or more of eucalyptus oil, limonene and alpha-pinene, and a hard candy having such a composition may be called a throat-moistening candy. The literature reports that eucalyptus oil, limonene and alpha-pinene have the following physicochemical properties and physiological activities: (1) The eucalyptus oil contains more than 80 weight percent of 1, 8-cineole, has a chemical molecular formula of C 10H18 O and a boiling point of 175-177 ℃, and has the functions of resisting bacteria, diminishing inflammation, improving respiratory tract function, reducing blood pressure, resisting parasites, killing insects and the like. Limonene is also called limonene, has a chemical formula of C 10H16, has a boiling point of 175-177 ℃, and has the effects of resisting tumor, inhibiting bacteria, eliminating phlegm, relieving cough, relieving asthma and the like. The alpha-pinene has chemical molecular formula C 10H16, boiling point of 155-157 deg.c, and has the functions of resisting tumor, resisting fungus, resisting allergy, improving ulcer, etc.
In a preferred embodiment of the present invention, the hard candy comprises one or more of 0.1 to 10 wt% eucalyptus oil, 0.1 to 10 wt% limonene and 0.001 to 10 wt% alpha-pinene based on the weight of the hard candy; preferably comprises: 0.3 to 8 weight percent of eucalyptus oil, 0.3 to 8 weight percent of limonene and 0.1 to 8 weight percent of alpha-pinene; more preferably comprises: 0.4 to 1 weight percent of eucalyptus oil, 0.4 to 3 weight percent of limonene and 0.4 to 1 weight percent of alpha-pinene.
In certain embodiments of the invention, the hard candy is a throat-moistening candy. The hard candy provided according to the present invention, wherein the sugarless base may preferably be xylitol and/or isomalt, preferably isomalt. Preferably, the sugarless base may be present in an amount of 70 to 98%, preferably 80 to 98%, more preferably 95 to 98% by weight of the hard candy.
In certain embodiments of the invention, the phospholipid comprises one or more of soybean phospholipid, monoglyceride, lecithin, and egg yolk phospholipid.
In certain embodiments of the present invention, the hard candy may further comprise one or more of a cooling agent, a coloring agent, and a flavoring agent. Preferably, the hard candy comprises: 0.001-5% of cooling agent, 0.001-5% of coloring agent and/or 0.001-5% of edible essence by weight of hard candy.
In certain embodiments of the present invention, the cooling agent is selected from one or more of peppermint oil, menthyl ester, menthol, cooling agent WS-23, and cooling agent WS-3. Preferably, the cooling agent is menthol. When menthol is used as the cooling agent, the menthol content is preferably 0.1 to 0.2% by weight of the hard candy.
Preferably, the colorant is selected from one or more of caramel color, titanium dioxide, sunset yellow, green tea powder, lemon yellow, indigo yellow, beet red, amaranth, and carmine.
Preferably, the edible essence is selected from one or more of acesulfame potassium, lemon essence, fennel oil, peppermint essence and green tea essence.
On the other hand, the invention also provides a preparation method of the hard candy, which comprises the following steps:
(1) Mixing volatile oil with phospholipid to obtain a mixture;
(2) Adding sugar-free base material into purified water, heating and stirring to dissolve and form viscous syrup;
(3) And (3) cooling the syrup, adding the mixture obtained in the step (1), uniformly stirring to obtain syrup containing the medicine, pouring the syrup containing the medicine into a mold, cooling and demolding to obtain the hard candy.
According to the preparation method provided by the invention, the heating temperature in the step (2) can be 140-170 ℃, and preferably 145-155 ℃.
Preferably, the temperature in the step (3) is reduced to 70-130 ℃, preferably 115-125 ℃.
According to the production method provided by the present invention, in order to reduce the generation of bubbles, the stirring in the step (3) is preferably slow stirring, for example, the stirring rate may be 10 to 200r/min, preferably 50 to 150r/min.
In step (3) of the present invention, the volatilization of the volatile oil can be further reduced and the generation of bubbles can be reduced, preferably by cooling to 70 to 130 ℃. In the most preferred embodiment of the invention, the syrup fluidity can be increased by controlling the sugar boiling temperature to 145-155 ℃ and the cooling temperature to 115-125 ℃ simultaneously, and the prepared hard candy has good appearance shape.
According to the hard candy disclosed by the invention, the volatilization of volatile oil components contained in the preparation process of the hard candy can be obviously reduced by adding the phospholipid, the generation of bubbles is obviously reduced, the bubbles are not required to be covered by adding the coloring agent, the appearance of the hard candy is attractive, the taste is good, and the hard candy is favorable for market popularization. The hard candy meets the relevant requirements of candy industry standard SBT 10018-2008: "color and luster: slightly glossy, has more uniform color and luster, and has due color and luster of varieties. Morphology: the block shape is complete, the surface is smooth, the edges are neat, the size is consistent, the thickness is uniform, unfilled corners and cracks are avoided, and obvious deformation is avoided. Tissue: the sugar body is slightly crisp and crisp, and is not sticky to teeth or paper. Smell: meets the due taste and smell of the variety and has no peculiar smell. Impurity: no macroscopic impurities. The drying weight loss is less than or equal to 4.0g/100g. "
The hard candy taking one or more of eucalyptus oil, limonene and alpha-pinene as volatile oil can be used as throat-moistening candy, is composed of all natural materials, and is beneficial to human health; the natural plant extract medicinal composition has definite curative effect. The preparation method can further reduce volatilization of volatile oil components and generation of bubbles by controlling the temperature in the preparation process, and ensures that the prepared hard candy has good appearance and shape.
Drawings
Embodiments of the present invention are described in detail below with reference to the attached drawing figures, wherein:
FIG. 1 shows a photograph of a hard candy prepared in example 1 of the present invention;
FIG. 2 shows a photograph of a hard candy prepared in example 2 of the present invention;
FIG. 3 shows a photograph of the hard candy prepared in comparative example 1;
fig. 4 shows a photograph of the hard candy prepared in comparative example 2.
Detailed Description
The invention is further illustrated below in connection with examples which are merely illustrative and are not meant to limit the scope of the invention in any way.
The reagents and starting materials used in the following examples are all commercially available.
The bubble content calculation formula is as follows:
Example 1
The formula comprises the following components:
The preparation method comprises the following steps:
(1) Taking the eucalyptus oil, limonene, alpha-pinene and menthol according to the formula amount, and uniformly mixing the eucalyptus oil, the limonene, the alpha-pinene and menthol with soybean lecithin to obtain a mixture;
(2) Adding purified water into isomalt and semen Scaphii Lychnophori extract, stirring at 150deg.C, and dissolving to obtain viscous syrup;
(3) Continuously stirring the syrup after the syrup is formed, cooling the syrup to 120 ℃, slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 150r/min until the syrup is uniformly mixed to obtain the syrup containing medicine;
(4) Pouring the syrup containing the medicine prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.
The hard candy contained 0.028% air bubbles by volume of the hard candy as determined.
Example 2
The formula comprises the following components:
The preparation method comprises the following steps:
(1) Taking eucalyptus oil, limonene, alpha-pinene and cooling agent WS-23 with the formula amount, and uniformly mixing with soybean lecithin to obtain a mixture;
(2) Adding purified water into isomaltulose alcohol with formula amount, stirring at 170deg.C in a sugar decocting pot to dissolve and form viscous syrup;
(3) Continuously stirring the syrup after the syrup is formed, cooling the syrup to 130 ℃, slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 100r/min until the syrup is uniformly mixed to obtain the syrup containing medicine;
(4) Pouring the syrup containing the medicine prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.
The hard candy was determined to contain 0.1% air bubbles by volume of the hard candy.
Example 3
The formula comprises the following components:
The preparation method comprises the following steps:
(1) Taking eucalyptus oil, limonene and menthyl lactate according to the formula amount, and uniformly mixing with soybean lecithin to obtain a mixture;
(2) Adding purified water into xylitol and flos Lonicerae extract, stirring at 140deg.C in a sugar cooker to dissolve and form viscous syrup;
(3) Continuously stirring the syrup after the syrup is formed, cooling the syrup to 120 ℃, slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 100r/min until the syrup is uniformly mixed to obtain the syrup containing medicine;
(4) Pouring the syrup containing the medicine prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.
The hard candy was determined to contain 0.4% air bubbles by volume of the hard candy.
Comparison of results for solving the bubble problem with different substances:
Hard candy was prepared in the same manner as in example 1 except that the bubble-solving substances listed in Table 1 were used in place of the soybean phospholipids in example 1, respectively, and the results of comparison are shown in Table 1.
TABLE 1
The above examples are only exemplary of soybean phospholipids used to demonstrate the effectiveness of reducing air bubbles and are not intended to limit the scope of the invention. The inventor further replaces soybean phospholipid with monoglyceride, yolk phospholipid, lecithin and other phospholipids, and can also achieve the effect of effectively reducing the generation of bubbles. However, since egg yolk phospholipids have a slight odor and affect the taste of the throat candy, and soybean phospholipids are the most economical and widely used phospholipids in the market, soybean phospholipids are a better choice of phospholipid types by comprehensively considering the taste and the production cost on the premise of using phospholipids.
Comparison of different coolants
Hard candy was prepared in the same manner as in example 1, with peppermint oil, menthyl ester and menthol as cooling agents, respectively, and specific comparison results are shown in Table 2 (wherein the addition amounts are per 100g of the material).
TABLE 2
The test results show that for hard candy containing one or more of eucalyptus oil, limonene and alpha-pinene, the appearance characteristics of the hard candy are not obviously different from the hard candy with the same content of peppermint oil, menthyl ester and menthol. However, the taste of the obtained products varies greatly by using peppermint oil, menthyl ester and menthol as cooling agents respectively, wherein menthol taste of about 0.125g/100g of the material is optimal. In particular, peppermint oil is a volatile oil substance, and when used as a cooling agent, the peppermint oil increases the generation of bubbles, so that menthol is selected as the cooling agent in consideration of comprehensive taste and bubble amount.
Comparison of different Cooling temperatures
Hard candy was prepared in the same manner as in example 1, using the temperature lowering temperatures shown in Table 3 in step (3), respectively, and specific comparative results are shown in Table 3.
TABLE 3 Table 3
The test shows that the syrup has low fluidity and poor hard candy formability when the temperature in the step (3) is lower than 115 ℃; at a temperature higher than 125 ℃, although the syrup has better fluidity, the volatile oil volatilizes more (the volatile oil volatilizes more and the hard candy bubbles become less), so that the hard effect of the hard candy is reduced. Therefore, the volatilization of the volatile oil can be further reduced by controlling the temperature in the step (3) to be preferably 115-125 ℃, and the fluidity of syrup can be controlled, so that the prepared hard candy has good appearance.
Comparative example 1
The formula comprises the following components:
The preparation method comprises the following steps:
(1) Mixing eucalyptus oil, limonene, alpha-pinene and menthol uniformly to obtain a mixture;
(2) Adding purified water into isomalt and semen Scaphii Lychnophori extract, stirring at 150deg.C, and dissolving to obtain viscous syrup;
(3) Continuously stirring the syrup after the syrup is formed, cooling the syrup to 120 ℃, slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 150r/min until the syrup is uniformly mixed to obtain the syrup containing medicine;
(4) Pouring the syrup containing the medicine prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.
The hard candy was determined to contain 0.6% air bubbles by volume of the hard candy.
The formulation of comparative example 1 was identical to that of inventive example 1 except that no soybean phospholipid was added thereto, and comparative example 1 employed exactly the same preparation process conditions as inventive example 1, but the bubbles in the resulting hard candy were significantly increased (see fig. 3). Thus, the invention unexpectedly and remarkably reduces volatilization of volatile oil components and generation of bubbles by adding phospholipid into hard candy.
Comparative example 2
The formula comprises the following components:
The preparation method comprises the following steps:
(1) Mixing eucalyptus oil, limonene, alpha-pinene and menthol uniformly to obtain a mixture;
(2) Adding purified water into isomalt and semen Scaphii Lychnophori extract, stirring at 150deg.C, and dissolving to obtain viscous syrup;
(3) Continuously stirring the syrup after the syrup is formed, cooling the syrup to 140 ℃, slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 150r/min until the syrup is uniformly mixed to obtain the syrup containing medicine;
(4) Pouring the syrup containing the medicine prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.
The hard candy was determined to contain 0.8% air bubbles by volume of the hard candy.
Comparative example 2 the formulation was the same as in example 1 of the present invention except that no soybean phospholipid was added to the formulation; in addition, in the step (3) of the preparation process of comparative example 2, the temperature was lowered to 140℃and the other process conditions were the same as in the present invention. It was determined that bubbles were increased in the hard candy obtained in comparative example 2, and the appearance shape of the prepared hard candy was poor (see fig. 4).
Examples 4 to 11
Hard candy was prepared in the same manner as in example 1 except that the volatile oils listed in Table 4 were used in place of the volatile oils in example 1, respectively, and the comparative results are shown in Table 4.
TABLE 4 Table 4
As can be seen from the above examples and comparative examples, the present invention unexpectedly significantly reduces volatilization of volatile oil components and significantly reduces generation of bubbles by adding phospholipid to hard candy. By controlling the temperature in the preparation process, the volatilization of volatile oil components and the generation of bubbles can be further reduced, and meanwhile, the fluidity of syrup can be increased, so that the prepared hard candy has good appearance and shape.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present application, and are not limiting; although the application has been described in detail with reference to the foregoing embodiments, those skilled in the art will appreciate that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the corresponding technical solutions from the scope of the appended claims.
Claims (20)
1. A hard candy comprising at least one volatile oil, a phospholipid and a sugarless base; the weight of the phospholipid is 0.1 to 0.6 weight percent and the weight of the volatile oil is 0.2 to 30 weight percent based on the weight of the hard candy;
Wherein the phospholipid is one or more of soybean phospholipid, monoglyceride, lecithin and yolk phospholipid; the hard candy also comprises a cooling agent; the cooling agent is menthol; the menthol content is 0.1-0.2% by weight of the hard candy;
The hard candy is prepared by a preparation method comprising the following steps:
(1) Mixing volatile oil with phospholipid to obtain a mixture;
(2) Adding an optional sugarless base material into the purified water, heating and stirring to dissolve and form a viscous syrup;
(3) Cooling the syrup, adding the mixture obtained in the step (1), uniformly stirring to obtain syrup containing medicine, pouring the syrup containing medicine into a mold, cooling and demolding to obtain hard candy;
Wherein, in the step (3), the temperature is reduced to 115-125 ℃.
2. The hard candy according to claim 1, wherein the weight of the phospholipid is 0.1 to 0.4 wt% based on the weight of the hard candy.
3. A hard candy according to claim 2 wherein the weight of the phospholipid is from 0.1 to 0.3% by weight of the hard candy.
4. The hard candy according to claim 1, wherein the hard candy comprises less than or equal to 0.5% air bubbles by volume of the hard candy.
5. The hard candy of claim 4 wherein the hard candy comprises less than or equal to 0.4% air bubbles by volume of the hard candy.
6. The hard candy according to claim 5, wherein the hard candy comprises less than or equal to 0.1% air bubbles by volume of the hard candy.
7. The hard candy of claim 1 wherein the volatile oil comprises one or more of eucalyptus oil, limonene, and alpha pinene.
8. The hard candy of claim 7 wherein the hard candy comprises one or more of 0.1-10% by weight eucalyptus oil, 0.1-10% by weight limonene, and 0.001-10% by weight alpha pinene, based on the weight of the hard candy.
9. The hard candy of claim 8 wherein the hard candy comprises, by weight of the hard candy: 0.3 to 8 weight percent of eucalyptus oil, 0.3 to 8 weight percent of limonene and 0.1 to 8 weight percent of alpha-pinene.
10. The hard candy of claim 9 wherein the hard candy comprises, by weight of the hard candy: 0.4 to 1 weight percent of eucalyptus oil, 0.4 to 3 weight percent of limonene and 0.4 to 1 weight percent of alpha-pinene.
11. A process for the preparation of a hard candy according to any one of claims 1 to 10, comprising the steps of:
(1) Mixing volatile oil with phospholipid to obtain a mixture;
(2) Adding an optional sugarless base material into the purified water, heating and stirring to dissolve and form a viscous syrup;
(3) Cooling the syrup, adding the mixture obtained in the step (1), uniformly stirring to obtain syrup containing medicine, pouring the syrup containing medicine into a mold, cooling and demolding to obtain hard candy;
Wherein, in the step (3), the temperature is reduced to 115-125 ℃.
12. The production process according to claim 11, wherein the heating temperature in the step (2) is 140 to 170 ℃.
13. The production method according to claim 12, wherein the heating temperature in the step (2) is 145 to 155 ℃.
14. The process according to claim 11, wherein in step (1), the weight of the phospholipid is 0.1 to 0.6 wt%.
15. The process according to claim 14, wherein in the step (1), the weight of the phospholipid is 0.1 to 0.4 wt%.
16. The process according to claim 15, wherein in the step (1), the weight of the phospholipid is 0.1 to 0.3 wt%.
17. The production process according to claim 11, wherein in the step (1), the weight of the volatile oil is 0.2 to 30% by weight.
18. The production process according to claim 17, wherein in the step (1), the weight of the volatile oil is 0.8 to 25% by weight.
19. The production process according to claim 18, wherein in the step (1), the weight of the volatile oil is 2 to 10% by weight.
20. The production process according to claim 19, wherein in the step (1), the weight of the volatile oil is 2 to 5% by weight.
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