CN101366437B - Walnut kernel candy and preparation method thereof - Google Patents
Walnut kernel candy and preparation method thereof Download PDFInfo
- Publication number
- CN101366437B CN101366437B CN2008100729374A CN200810072937A CN101366437B CN 101366437 B CN101366437 B CN 101366437B CN 2008100729374 A CN2008100729374 A CN 2008100729374A CN 200810072937 A CN200810072937 A CN 200810072937A CN 101366437 B CN101366437 B CN 101366437B
- Authority
- CN
- China
- Prior art keywords
- sugar
- walnut kernel
- malt sugar
- infusion
- corn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 47
- 235000020234 walnut Nutrition 0.000 title claims abstract description 47
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 12
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 46
- 240000008042 Zea mays Species 0.000 claims abstract description 34
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 34
- 238000003756 stirring Methods 0.000 claims abstract description 30
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound 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 description 114
- 238000001802 infusion Methods 0.000 claims description 38
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 32
- 235000005822 corn Nutrition 0.000 claims description 32
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 30
- 240000006365 Vitis vinifera Species 0.000 claims description 24
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 11
- 241000209219 Hordeum Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 238000000748 compression moulding Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 229940098396 barley grain Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000001256 steam distillation Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000019674 grape juice Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 241000219095 Vitis Species 0.000 claims 6
- 239000012467 final product Substances 0.000 claims 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 abstract 4
- 239000006188 syrup Substances 0.000 abstract 4
- 238000009835 boiling Methods 0.000 abstract 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 2
- 235000001537 Ribes X gardonianum Nutrition 0.000 abstract 2
- 235000001535 Ribes X utile Nutrition 0.000 abstract 2
- 235000016919 Ribes petraeum Nutrition 0.000 abstract 2
- 244000281247 Ribes rubrum Species 0.000 abstract 2
- 235000002355 Ribes spicatum Nutrition 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 2
- 239000008103 glucose Substances 0.000 abstract 2
- 235000009973 maize Nutrition 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000003556 assay Methods 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a walnut kernel candy and a method for preparing the same and relates to a local ethnic food. According to percentage, maize syrup, glucose syrup and granulated sugar are evenly mixed, are boiled for 4 hours at the temperature of 115 DEG C by a constant-temperature rapid rotating sugar boiling machine and are continuously stirred; and when the water content of the mixture is less than 6 percent, the mixture is stopped boiling and stirring. Walnut kernel, currant and white sesame are cleaned by clear water, are respectively put into a drier and dried for 2 to 4 hours ata temperature of between 40 and 45 DEG C in order that the water content after the drying is less than 4 percent. Subsequently, according to the percentage, the dried walnut kernel, the currant and the white sesame are added into the mixture which is formed by boiling the maize syrup, the glucose syrup and the granulated sugar together and are evenly stirred. Finally, the mixture is put into a mould, pressed, molded, cut, weighed and packed. The walnut kernel candy has the advantages of rich nutrition, stable quality and the softening point of over 35 DEG C; in addition, the walnut kernel is not limited by regions and seasons and can be sold and available all the year for people to eat.
Description
1, technical field:
Walnut kernel candy of the present invention and preparation method thereof belongs to field of food, relates in particular to a kind of local nationalities food.
2, background technology:
Walnut sesame candy is the traditional characteristics food of Xinjiang Uygur, because nutritious, mouthfeel is aromatic, does not wane so go through a century.But the walnut sesame candy softening point is low, temperature will deliquescing more than 5 ℃, melt, be clamminess, constituent is separated, be difficult to preserve, can't eat, so restricted the market circulation of walnut sesame candy, can only produce winter with little handicraft workshop form over 100 years, at source not have the packing retail.The walnut sesame candy unstable product quality of in addition little handicraft workshop production, be difficult to meet the food sanitation safe requirement.
3, summary of the invention:
The objective of the invention is to propose a kind of nutritious, steady quality, softening point be more than 35 ℃, and the walnut kernel sugar product that not can throughout the year sell by the region restriction another object of the present invention is to provide the preparation method of walnut kernel candy.
The object of the present invention is achieved like this: technical scheme 1:
(1) raw material and percentage by weight thereof are:
Corn malt sugar 12-19%, grape malt sugar 3-8%,
Granulated sugar 8-15%, walnut kernel 30-38%,
Raisins 22-30%, white sesameseed 3-7%.
(2) preparation method is: following 1., 3., 4. related moisture all refers to its weight in the step.
1. manufacture the corn malt sugar: the iblet that will select, highland barley grain mix with the ratio of 92-95%: 8-5%, be crushed to the particulate of 0.5-1.5mm, then in particulate: the ratio of water=1: 1.5-2 was soaked moistening 24 hours, under 130 ℃ of temperature infusion 2-4 hour, the volatile ingredient in corn, the highland barley is taken out of with steam distillation.When malt sugar concentration reaches 65-80%, stop infusion, the corn in the malt sugar, highland barley particulate and impurity are manually filtered with 150 order fine screen mesh, promptly obtain pure malt sugar liquid.Pure malt sugar is dropped into constant temperature speed revolve sugar-cooker, carried out the secondary infusion 3-4 hour under 110-125 ℃ of temperature, the concentration that promptly obtains concentrating is 94% malt sugar, and cooling is 5-7 hour naturally, and taking-up is deposited.
2. manufacture the grape malt sugar: the distinctive new scarlet grape in Hotan Prefecture " and Tian Hong " is squeezed the juice, removed behind the impurity under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir, stop heating when grape juice concentration reaches 85%, stir, taking-up is deposited.
3. corn malt sugar, grape malt sugar, granulated sugar are mixed in (one) described ratio, utilize constant temperature speed to revolve sugar-cooker infusion 4 hours under 115 ℃ of temperature, do not stop to stir, when the mixture moisture stops infusion, stirring less than 6% the time.
4. walnut kernel, raisins, white sesameseed are cleaned up with clear water, put into drier subsequently respectively, under 40-45 ℃ of temperature dry 2-4 hour, make its dried moisture＜4%.
5. subsequently 3. dried walnut kernel, raisins, white sesameseed are added in (one) described ratio, stir.
6. the mould compression moulding of packing into, cutting, weighing, packing.
Technical scheme 2:
(1) raw material and percentage by weight are:
Corn malt sugar 44-50%, granulated sugar 4-9%, the clear 3-6% of egg, walnut kernel 40-46%.
(2) preparation method is: following 1., 3. related moisture all refers to its weight in the step.
1. manufacture the corn malt sugar, 1. method manufactures the corn malt sugar with technical scheme 1-.
2. in (one) described ratio corn malt sugar, granulated sugar are mixed, drop into constant temperature speed and revolve sugar-cooker, under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir.
3. revolve to constant temperature speed in (one) described ratio that to pour egg in the sugar-cooker into clear, under 98-120 ℃ of temperature, continue infusion, stirring, when infusion thing moisture less than 6%, stop infusion, stirring when color is creamy white.
4. revolve in the sugar-cooker to constant temperature speed in (one) described ratio and add walnut kernel and stir, also can use respectively and replacements such as the almond of walnut kernel equivalent, crust dawn wood benevolence, raisins, also can add walnut kernel, almond, crust dawn wood benevolence, raisins etc. simultaneously, its separately the addition ratio be equal to, total amount equals the addition of walnut kernel.
5. the mould compression moulding of packing into, cutting, weighing, packing.
Quality is checked with the metering detection through hotan area Administration of Quality and Technology Supervision, and the walnut kernel candy assay is as follows:
The specification requirement individual event of test item assay unit is judged
Flavour meets-----pure taste, moderately sour and sweet has raisins, and is qualified
Due mouthfeel of walnut kernel and local flavor, free from extraneous odour.
It is qualified that impurity meets-----appearance and inside does not all have exogenous impurity
Moisture 5.9 %≤6 are qualified
Total reducing sugar 26.3 % 〉=25 are qualified
Fat 5.0 % 〉=2.5 are qualified
Protein 5.6 % 〉=4.5 are qualified
Arsenic (in As) 0.08 mg/Kg≤0.5 is qualified
Plumbous (in Pb)≤0.25 mg/Kg≤0.5 is qualified
It is qualified that AFB1 does not detect ug/Kg≤5
Acid value 1.6 mgKOH/Kg≤5 are qualified
Peroxide value 0.11 %≤0.25 is qualified
Sorbic acid do not detect g/kg must not detect qualified
Benzoic acid do not detect g/kg must not detect qualified
Saccharin sodium do not detect mg/kg must not detect qualified
Total plate count 85 CFU/ml≤750 are qualified
Coliform＜30 MPN/100ml≤40 are qualified
Salmonella does not detect-----and it is qualified to detect
Staphylococcus aureus does not detect-----and it is qualified to detect
Shigella does not detect-----and it is qualified to detect
Owing to adopt technique scheme, just make that walnut kernel candy is nutritious, steady quality, softening point reach more than 35 ℃, are not subjected to region and season limit, can sell throughout the year, eat.
4, the specific embodiment:
The present invention is not subjected to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and actual conditions.
Embodiment 1:
(1) raw material and percentage by weight thereof are:
Corn malt sugar 12-19%, grape malt sugar 3-8%,
Granulated sugar 8-15%, walnut kernel 30-38%,
Raisins 22-30%, white sesameseed 3-7%.
(2) preparation method is: following 1., 3., 4. related moisture all refers to its weight in the step.
1. manufacture the corn malt sugar: the iblet that will select, highland barley grain mix with the ratio of 92-95%: 8-5%, be crushed to the particulate of 0.5-1.5mm, then in particulate: the ratio of water=1: 1.5-2 was soaked moistening 24 hours, under 130 ℃ of temperature infusion 2-4 hour, the volatile ingredient in corn, the highland barley is taken out of with steam distillation.When malt sugar concentration reaches 65-80%, stop infusion, the corn in the malt sugar, highland barley particulate and impurity are manually filtered with 150 order fine screen mesh, promptly obtain pure malt sugar liquid.Pure malt sugar is dropped into constant temperature speed revolve sugar-cooker, carried out the secondary infusion 3-4 hour under 110-125 ℃ of temperature, the concentration that promptly obtains concentrating is 94% malt sugar, and cooling is 5-7 hour naturally, and taking-up is deposited.
2. manufacture the grape malt sugar: the distinctive new scarlet grape in Hotan Prefecture " and Tian Hong " is squeezed the juice, removed behind the impurity under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir, stop heating when grape juice concentration reaches 85%, stir, taking-up is deposited.
3. corn malt sugar, grape malt sugar, granulated sugar are mixed in (one) described ratio, utilize constant temperature speed to revolve sugar-cooker infusion 4 hours under 115 ℃ of temperature, do not stop to stir, when the mixture moisture stops infusion, stirring less than 6% the time.
4. walnut kernel, raisins, white sesameseed are cleaned up with clear water, put into drier subsequently respectively, under 40-45 ℃ of temperature dry 2-4 hour, make its dried moisture less than 4%.
5. subsequently 3. dried walnut kernel, raisins, white sesameseed are added in (one) described ratio, stir.
6. the mould compression moulding of packing into, cutting, weighing, packing.
Embodiment 2:
(1) raw material and percentage by weight are:
Corn malt sugar 44-50%, granulated sugar 4-9%, the clear 3-6% of egg, walnut kernel 40-46%.
(2) preparation method is: following 1., 3. related moisture all refers to its weight in the step.
1. manufacture the corn malt sugar, 1. method manufactures the corn malt sugar with technical scheme 1-.
2. in (one) described ratio corn malt sugar, granulated sugar are mixed, drop into constant temperature speed and revolve sugar-cooker, under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir.
3. revolve to constant temperature speed in (one) described ratio that to pour egg in the sugar-cooker into clear, under 98-120 ℃ of temperature, continue infusion, stirring, when infusion thing moisture less than 6%, stop infusion, stirring when color is creamy white.
4. revolve in the sugar-cooker to constant temperature speed in (one) described ratio and add walnut kernel and stir, also can use respectively and replacements such as the almond of walnut kernel equivalent, crust dawn wood benevolence, raisins, also can add walnut kernel, almond, crust dawn wood benevolence, raisins etc. simultaneously, its separately the addition ratio be equal to, total amount equals the addition of walnut kernel.
5. the mould compression moulding of packing into, cutting, weighing, packing.
Claims (5)
1. walnut kernel candy, its raw material and percentage by weight are: corn malt sugar 12-19%, grape malt sugar 3-8%, granulated sugar 8-15%, walnut kernel 30-38%, raisins 22-30%, white sesameseed 3-7%; Wherein the corn malt sugar adopts following method to be prepared: the iblet that will select, the highland barley grain mixes with the ratio of 92-95%: 8-5%, be crushed to the particulate of 0.5-1.5mm, then in particulate: the ratio of water=1: 1.5-2 was soaked moistening 24 hours, under 130 ℃ of temperature infusion 2-4 hour, make corn, volatile ingredient in the highland barley is taken out of with steam distillation, when reaching 65-80%, malt sugar concentration stops infusion, with the corn in the malt sugar, highland barley particulate and impurity manually filter with 150 order fine screen mesh, promptly obtain pure malt sugar liquid, pure malt sugar is dropped into constant temperature speed revolve sugar-cooker, under 110-125 ℃ of temperature, carried out the secondary infusion 3-4 hour, the concentration that promptly obtains concentrating is 94% malt sugar, naturally cooling is 5-7 hour, takes out to get final product, and moisture related among this preparation method all refers to its weight; The grape malt sugar adopts following method to be prepared: the distinctive new scarlet grape in Hotan Prefecture " and Tian Hong " is squeezed the juice, removed behind the impurity under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir, when grape juice concentration reaches 85%, stop heating, stir, take out and get final product.
2. walnut kernel candy, its raw material and percentage by weight are: corn malt sugar 44-50%, granulated sugar 4-9%, the clear 3-6% of egg, walnut kernel 40-46%; Wherein the corn malt sugar adopts following method to be prepared: the iblet that will select, the highland barley grain mixes with the ratio of 92-95%: 8-5%, be crushed to the particulate of 0.5-1.5mm, then in particulate: the ratio of water=1: 1.5-2 was soaked moistening 24 hours, under 130 ℃ of temperature infusion 2-4 hour, make corn, volatile ingredient in the highland barley is taken out of with steam distillation, when reaching 65-80%, malt sugar concentration stops infusion, with the corn in the malt sugar, highland barley particulate and impurity manually filter with 150 order fine screen mesh, promptly obtain pure malt sugar liquid, pure malt sugar is dropped into constant temperature speed revolve sugar-cooker, under 110-125 ℃ of temperature, carried out the secondary infusion 3-4 hour, the concentration that promptly obtains concentrating is 94% malt sugar, naturally cooling got final product in 5-7 hour, and moisture related among this preparation method all refers to its weight.
3. walnut kernel candy according to claim 1, its preparation method is:
Following 1., 3., 4. related moisture all refers to its weight in the step;
1. make the corn malt sugar: the iblet that will select, the highland barley grain mixes with the ratio of 92-95%: 8-5%, be crushed to the particulate of 0.5-1.5mm, then in particulate: the ratio of water=1: 1.5-2 was soaked moistening 24 hours, under 130 ℃ of temperature infusion 2-4 hour, make corn, volatile ingredient in the highland barley is taken out of with steam distillation, when reaching 65-80%, malt sugar concentration stops infusion, with the corn in the malt sugar, highland barley particulate and impurity manually filter with 150 order fine screen mesh, promptly obtain pure malt sugar liquid, pure malt sugar is dropped into constant temperature speed revolve sugar-cooker, under 110-125 ℃ of temperature, carried out the secondary infusion 3-4 hour, the concentration that promptly obtains concentrating is 94% malt sugar, naturally cooling is 5-7 hour, and taking-up is deposited;
2. make the grape malt sugar: the distinctive new scarlet grape in Hotan Prefecture " and Tian Hong " is squeezed the juice, removed behind the impurity under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir, stop heating when grape juice concentration reaches 85%, stir, taking-up is deposited;
3. the corn malt sugar that will 1. make through step, grape malt sugar that 2. step makes add granulated sugar and mix in the described ratio of claim 1, utilize constant temperature speed to revolve sugar-cooker infusion 4 hours under 115 ℃ of temperature, do not stop to stir, when the mixture moisture stops infusion, stirring less than 6% the time;
4. walnut kernel, raisins, white sesameseed are cleaned up with clear water, put into drier subsequently respectively, under 40-45 ℃ of temperature dry 2-4 hour, make its dried moisture＜4%;
5. subsequently dried walnut kernel, raisins, white sesameseed are added in the infusion thing after 3. step is handled in the described ratio of claim 1, stir;
6. the mould compression moulding of packing into, cutting, weighing, packing.
4. walnut kernel candy according to claim 2, its preparation method is:
Following 1., 3. related moisture all refers to its weight in the step;
1. make the corn malt sugar, method with the step of claim 3 1.;
2. in the described ratio of claim 2 corn malt sugar, granulated sugar are mixed, drop into constant temperature speed and revolve sugar-cooker, under 98-120 ℃ of temperature infusion 3-4 hour, do not stop to stir;
3. revolve to constant temperature speed in the described ratio of claim 2 that to pour egg in the sugar-cooker into clear, under 98-120 ℃ of temperature, continue infusion, stirring, when infusion thing moisture less than 6%, stop infusion, stirring when color is creamy white;
4. revolve in the sugar-cooker to constant temperature speed in the described ratio of claim 2 and add walnut kernel and stir;
5. the mould compression moulding of packing into, cutting, weighing, packing.
5. walnut kernel candy according to claim 4, it uses in 4. almond, crust dawn wood benevolence, raisins with walnut kernel equivalent to replace walnut kernel respectively in step; Perhaps add walnut kernel, almond, crust dawn wood benevolence, raisins simultaneously, the addition ratio is equal to separately, and total amount equals the addition of walnut kernel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100729374A CN101366437B (en) | 2008-08-13 | 2008-08-13 | Walnut kernel candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100729374A CN101366437B (en) | 2008-08-13 | 2008-08-13 | Walnut kernel candy and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101366437A CN101366437A (en) | 2009-02-18 |
| CN101366437B true CN101366437B (en) | 2010-12-08 |
Family
ID=40410554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100729374A Expired - Fee Related CN101366437B (en) | 2008-08-13 | 2008-08-13 | Walnut kernel candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101366437B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773182B (en) * | 2010-02-09 | 2012-06-27 | 张文勇 | Fabrication process and device of syrup picture |
| CN101803666B (en) * | 2010-05-18 | 2012-08-29 | 尹相成 | Dried fruit sesame pancakes and making method thereof |
| CN103478389B (en) * | 2013-10-20 | 2015-10-28 | 马光元 | Eight treasures (choice ingredients of certain special dishes) brain-tonifying healthcare cake |
| CN105325654A (en) * | 2014-08-13 | 2016-02-17 | 杭州宇创电子商务有限公司 | Xinjiang nut cake and production technology thereof |
| CN104938987B (en) * | 2015-06-23 | 2018-07-06 | 新疆胡杨牧歌农牧科技有限公司 | Ms's morning refreshment and preparation method thereof |
| CN105011047B (en) * | 2015-06-23 | 2018-07-06 | 新疆胡杨牧歌农牧科技有限公司 | Children's morning refreshment and preparation method thereof |
| CN105011156B (en) * | 2015-06-23 | 2017-12-19 | 新疆胡杨牧歌农牧科技有限公司 | Early refreshment of the elderly and preparation method thereof |
| CN105010702B (en) * | 2015-07-15 | 2018-06-12 | 新疆阿里木兄弟食品有限公司 | Crisp type kernel candy and preparation method thereof |
| CN106173147A (en) * | 2016-07-11 | 2016-12-07 | 望江县皖江食品有限公司 | A kind of sesame-walnut section and preparation method thereof |
| CN107568399A (en) * | 2017-09-08 | 2018-01-12 | 喀什神恋有机食品有限责任公司 | A kind of kernel candy and preparation method thereof |
| CN108813074A (en) * | 2018-03-27 | 2018-11-16 | 操苏立 | A kind of kernel candy production new method |
| CN109105425A (en) * | 2018-08-22 | 2019-01-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof |
| CN109221585A (en) * | 2018-11-02 | 2019-01-18 | 新疆阿布丹食品开发有限公司 | A kind of functionality kernel candy and preparation method thereof |
| CN110810610A (en) * | 2019-12-04 | 2020-02-21 | 九江市金樱食品发展有限公司 | Honey crunchy candy production equipment and preparation method thereof |
| CN111357859B (en) * | 2020-03-19 | 2023-02-28 | 新疆农业科学院农产品贮藏加工研究所 | Protein-reinforced Q elastic cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070549A (en) * | 1991-09-17 | 1993-04-07 | 山阳县保健食品厂 | The production technology of walnut jelly drops |
| CN1860935A (en) * | 2005-05-11 | 2006-11-15 | 陈俏天 | Candied cake made of hickory nut and donkey-hide gelatin |
| CN1907073A (en) * | 2006-08-03 | 2007-02-07 | 孝感市楚特麻糖米酒有限公司 | Walnut sesame candy and its preparing method |
| CN101023772A (en) * | 2007-03-30 | 2007-08-29 | 朱世宗 | Gastrodia-walnut health-care sweet |
-
2008
- 2008-08-13 CN CN2008100729374A patent/CN101366437B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070549A (en) * | 1991-09-17 | 1993-04-07 | 山阳县保健食品厂 | The production technology of walnut jelly drops |
| CN1860935A (en) * | 2005-05-11 | 2006-11-15 | 陈俏天 | Candied cake made of hickory nut and donkey-hide gelatin |
| CN1907073A (en) * | 2006-08-03 | 2007-02-07 | 孝感市楚特麻糖米酒有限公司 | Walnut sesame candy and its preparing method |
| CN101023772A (en) * | 2007-03-30 | 2007-08-29 | 朱世宗 | Gastrodia-walnut health-care sweet |
Non-Patent Citations (1)
| Title |
|---|
| 邸瑞芳.健脑核桃糖的制法.《河北科技报》.2007,第007版. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101366437A (en) | 2009-02-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101366437B (en) | Walnut kernel candy and preparation method thereof | |
| CN105076942B (en) | A kind of potato full-powder squeezes noodles and preparation method thereof | |
| CN101185455A (en) | Cake and preparation method thereof | |
| CN102940289A (en) | Method for preparing gold bead health beverage | |
| CN102885192B (en) | Preparation method of citrus soft sweets | |
| CN103461627A (en) | Preparation method for low-sugar coated peanuts | |
| CN103229796A (en) | Green bonnie flower liver protection biscuit and preparation method thereof | |
| CN108719555A (en) | A kind of blueberry gel sandwich candy and preparation method thereof | |
| KR20110101660A (en) | Method of manufacturing batter for quick cake contained han-la citrus fruits and quick cake manufactured by the batter | |
| CN103891828A (en) | Egg cone including glutinous millet and husked millet and preparation method thereof | |
| CN104839851A (en) | Preparation method of granular persimmon crystal solid drink | |
| CN102599492A (en) | Instant waxberry lozenge and preparation method thereof | |
| KR101143600B1 (en) | Healthfood using silkworm powder and method preparing thereof | |
| KR100821873B1 (en) | Process for preparing persimmon jam | |
| US20100303995A1 (en) | Natural nutritional supplementary food of abelmoschus manihot (linn.) medius | |
| KR101042276B1 (en) | Method for manufacturing black garlic makgeoli | |
| KR101137520B1 (en) | manufacturing method of breads using rice powder | |
| RU2356235C1 (en) | Method of producing confectionery "fruit brittle" | |
| KR101341966B1 (en) | Improved taste of traditional Korean Snack containing GABA rice powder and process for preparation thereof | |
| KR20180045190A (en) | Method for Preparing Fruit Rice Cake Using Germination of Oat and Fruit Rice Cake Prepared by Thereby | |
| KR20110026985A (en) | Stem rice cake added with cheese and method of preparing the same | |
| JPS6185178A (en) | Production of 'amazake' (a kind of beverage from rice malt) containing ginseng | |
| CN104824317A (en) | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof | |
| CN103749904A (en) | Tea flavored honey pomelo jell drop and making method thereof | |
| US20230157343A1 (en) | System and method for creating panela and creating liquid sweetener or melao from panela |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Zhenghong Inventor before: Liu Shuai |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: LIU SHUAI TO: WANG ZHENGHONG |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101208 |