How to make the rose pear candy?

Answer 1

The manufacturing method of the prickly pear candy is as follows:
1. Material preparation:
- the main ingredients include 3 - 36 parts of Rosa spinosa freeze-dried powder and 0 - 6 parts of Rosa spinosa dry powder by weight;
- the auxiliary materials include 0 - 1.0 parts of the weight of the calcium Stearate and 0 - 45 parts of the weight of the seasoning. The seasoning includes 26 - 42 parts of sweetening agent (the sweetening agent can be selected from one or more of sorbitite, moons, levulose or omaltoses), 0.5 - 1.0 parts of sour agent (the sour agent can be selected from one or more of lemon acid or malate) and 0.2 - 0.8 parts of fragrance enhancing agent (the fragrance enhancing agent can be selected from ethvl maltoll).
2. The raw material ratio was adjusted according to the preferred scheme:
- 3 - 15 parts by weight of Rosa Rosa spinosa freeze-dried powder (more preferred 4.5 - 9 parts by weight), 3 - 6 parts by weight of Rosa spinosa dry powder (more preferred 4 - 5 parts by weight);
- 0.2 to 1.0 parts of the weight of the titanium dioxide;
- the sweetening agent includes 25 - 40 parts of sorbitite and 1 - 6 parts of dimple;
- the sour agent was 0.7 parts by weight of lemon acid, and the fragrance enhancing agent was 0.4 parts by weight of ethvl maltolin.
3. The prepared raw materials were mixed according to the above-mentioned ratio to produce the Rosa pricklythorn sugar.

There was also a method to make the rose pear candy:
1. firstly, slicing the Rosa spinosa into slices, removing the core, drying, crushing, drying in a microwave oven for 3 - 5 minutes (4 minutes is preferred), and disinfecting to obtain the product A;
2. melting the brown sugar in water (30 - 35 ° C, 32 ° C is preferred), slowly stirring, adding the lemon acid, stirring evenly, pouring into the mold, cooling in the refrigerator, and molding to obtain the product B;
3. mixing the prepared product A and product B, adding an oily gel agent, white sugar, cane sugar ester, and glucose, heating on an electric stove, controlling the temperature to be 100 - 105 ° C (103 ° C is preferred), stirring constantly, heating for 20 - 30 minutes (25 minutes is preferred), injecting into a sugar mold, naturally cooling and forming, and obtaining the prickly pear sugar.

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