CN101731426A

CN101731426A - Improved bean powder sugar and manufacturing process

Info

Publication number: CN101731426A
Application number: CN201010039125A
Authority: CN
Inventors: 普绩
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-01-07
Filing date: 2010-01-07
Publication date: 2010-06-16
Anticipated expiration: 2030-01-07
Also published as: CN101731426B

Abstract

The invention relates to improved bean powder sugar and a manufacturing process thereof. The improved bean powder sugar is of a coating type or a pouring type, which is mainly formed by fired highland barley flour, bean powder, peanut powder, sesame powder, chocolate slurry and the like and has reasonable ingredients and higher nutritional value. The unique manufacturing process ensures fine control on manufacturing steps, lowered production cost and greatly improved product quality, and is favorable for improving the color, aroma, taste, shape, mouthfeel and flavor of the bean powder sugar. The bean powder sugar combines highland barley flour with chocolate, thereby really achieving silky and easy melt mouthfeel, long time aftertaste and no cane sugar, enriching varieties of the traditional bean powder sugar, and having natural, green, nutritional and health care functions better.

Description

Improved bean powder candy and manufacture craft

Technical field

The present invention relates to food and manufacture field thereof, especially a kind of improved bean powder candy and manufacture craft.

Background technology

At the bean powder candy of selling on the market, its shape is that long 5cm, diameter are the cylinder of 1.5cm at present, because the limitation that technology is made, the number of plies at most only can reach 18 layers.From sense organ: level is inhomogeneous, and there is the lump of 1～2mm at the middle part; Thereby make the people feel that inlet should not dissolve from mouthfeel, and too sweet, the taste of machine is arranged; From nutritive value: owing to adopted a large amount of sucrose, sucrose contains lysine, has eaten the people is got fat, and a lot of consumers are unwilling to accept; In addition, the shelf-life of product weak point had only about 6 months, and frangible difficult transportation, can't be to the far away and high temperature area supply of material.

Summary of the invention

The object of the present invention is to provide a kind of improved bean powder candy and manufacture craft, batching is reasonable, and nutritive value is higher, and its unique manufacture craft has guaranteed that manufacturing process steps control is meticulous, has overcome the deficiency that above-mentioned prior art exists.Easy to operate, production cost reduces, and product quality is highly improved, and helps improving color, shape and the mouthfeel taste of bean powder candy, and does not contain sucrose; Enrich the kind of traditional bean powder candy, have more natural, green, nutrition and health care effect.

The bean powder candy that the present invention proposes, its raw material proportioning is as follows:

One, bean powder candy raw material:

Parched highland barley flour 60Kg～80Kg analysis for soybean powder 20Kg～25Kg

Peanut powder 7Kg～1 2Kg black sesame powder 5Kg～8Kg

Aqueous maltitol 35Kg～45Kg powdery maltitol 2.5Kg～4Kg

Water 10Kg～1 5Kg vegetable oil 1Kg～2Kg

Cheese 1.5Kg～2.5Kg chilli oil 0.1Kg～0.3Kg

Anise seed powder 0.5Kg～0.9Kg dried orange peel 0.5Kg～0.8Kg

Chrysanthemum 0.4Kg～0.8Kg honeysuckle 0.06Kg～0.09Kg

Selfheal 0.0 3Kg～0.05Kg Radix Glycyrrhizae 0.05Kg～0.08Kg

Salt 0.4Kg～0.7Kg tsaoko 0.0 3Kg～0.06Kg

Anistree 0.02Kg～the 0.04Kg of Chinese prickly ash 0.2Kg～0.4Kg

Cloves 0.0 05Kg～0.01Kg cassia bark 0.005Kg～0.01 Kg,

Two, raw material proportioning

1, bean powder candy raw material:

Peanut powder 7Kg～1 2Kg black sesame powder 5Kg～8Kg

Aqueous maltitol 35Kg～45Kg powdery maltitol 2.5Kg～4Kg

Water 10Kg～15Kg vegetable oil 1Kg～2Kg

Pineapple juice 3.3Kg～5.3Kg lemon juice 1.3Kg～2Kg

Chrysanthemum 0.4Kg～0.8Kg citric acid 0.01Kg～0.02Kg

2, chocolate mass:

Substitute of cocoa fat 30Kg～45Kg powdery maltitol 30Kg～45Kg

Whole milk powder 12Kg～2 0Kg cocoa power 10Kg～15Kg

Lecithin 0.2Kg～0.4Kg vanillic aldehyde 0.05 Kg～0.09Kg.

The manufacture craft one of the bean powder candy that the present invention proposes adopts above-mentioned raw materials proportioning one, and step is as follows:

(1) aqueous maltitol is poured into heat in the water to boiling and obtained syrup, add vegetable oil and chilli oil, then chrysanthemum, Radix Glycyrrhizae, selfheal and the honeysuckle mixed material of filter cloth parcel are put into syrup, slow fire boils taking-up in 15 minutes, the powdery maltitol is put into syrup again and is melted that to obtain mixing molasses standby;

(2) parched highland barley flour, analysis for soybean powder, black sesame powder, peanut powder, anise seed powder, dried orange peel, salt, tsaoko, Chinese prickly ash, anise, cloves and cassia bark fully being stirred into mixed powder, to be heated to 80～90 ℃ of insulations standby;

(3) mixing molasses that step (1) is obtained is poured in the pot, plays pot when being heated to 140～155 ℃ immediately, spreads out to draw whitely when being cooled to 110～130 ℃, and the loaf sugar that obtains is sent into the operating room.

(4) loaf sugar is placed on is pressed into circle on the constant temperature workbench rapidly, the mixed powder that step (2) makes is fried to 110～120 ℃, be placed on the circular sugar layer and pave, at least doubling is five times, lay one deck of every folding mixed powder, be pressed into microscler rapidly, wrap up in into cylinder from both sides to the center, covering 80～90 ℃ of mixed powders immediately promptly is shaped, be incubated after 2～4 minutes the mixed powder on the periphery swept and change 90～110 ℃ mixed powder only into, cylinder is pulled into rectangular, be cut into the candy-bar shaped that meets size requirements.

Described operating room temperature is controlled at 25～30 ℃.

Described operating room humidity is controlled at 40%.

Described operating temperature is controlled at 70～90 ℃.

Described cylinder is wrapped up in into 1～18 layer; The sugar number of plies that pulls into after the rectangular cutting has 12～129 layers.

The present invention compared with prior art has following advantage:

1, the present invention according to above-mentioned explained hereafter go out long 5cm, diameter is the cylinder sugar of 1 cm, the number of plies of each piece has reached 18 layers～129 layers product.

2, product is owing to adopted highland barley powder, study highland barley through the biologist and be rich in the beta glucan higher than other wheat classes, play the effect of stablizing blood sugar, beta glucan prevents colon cancer by reducing intestinal mucosa with contacting with the carcinogenic microbial action of indirect inhibition of carcinogen; Trace element contains the mineral elements such as inorganic elements calcium, phosphorus, iron, copper, zinc and selenium of multiple beneficial health, and selenium is the necessary trace element that the United Nations's health organization is determined, but the cancer-resisting element of the present unique identification of this tissue; It also contains special cholesterol inhibiting factor, is prevention and adjuvant therapy of diabetes and three high crowds' optimum food; The fineness ratio beans of work in-process highland barley powder finer and smoother, inlet is special and facilitation than traditional beans fragrance, add that chocolate fusing point is low, the inlet silk is sliding,, changed chocolate local flavor highland barley powder and chocolate in conjunction with really having reached the sliding facilitation of mouthfeel silk, long times of aftertaste.What embodiment one obtained is the product of perfume, one-tenth, fiber crops, pungent, is fit to the consumer wants of all ages and classes, taste; What embodiment two obtained is the product of sour-sweet flavor, is fit to international popular taste.

3, product is from sense organ: level is very even, and the sugar layer is thin as a piece of paper, has increased various patterns by cast.

4, the nutrition of product: owing to adopt highland barley powder, the natural green healthy nutritive value is higher, has solved a great problem of old traditional handicraft, thereby meets modern's healthy consumption theory.

6, the present invention adopts unique manufacture craft, and is higher than the processing temperature of traditional handicraft product, and curring time shortens, and water content is littler, and air humidity is also lower, thereby the shelf-life can reach about 18 months.

The specific embodiment

Embodiment one:

(1) aqueous maltitol 10kg water is put into jacketed pan, pour aqueous maltitol 35kg, powdery maltitol 3Kg, vegetable oil 1kg and cheese 1.5Kg into, filter cloth parcel chrysanthemum 0.4 Kg, honeysuckle 0.06Kg, selfheal 0.03Kg and Radix Glycyrrhizae 0.05Kg low temperature boil and took out parcel in 15 minutes, play pot when heating is concentrated into 140～155 ℃ more immediately, spread out and draw whitely when being cooled to 110～130 ℃, it is standby that the loaf sugar that obtains is sent into the operating room of 25～30 ℃ of room temperatures.

(2) parched highland barley flour 65Kg, analysis for soybean powder 20Kg, black sesame powder 5Kg, peanut powder 7Kg, anise seed powder 0.5 Kg, dried orange peel 0.5Kg, salt 0.4 Kg, tsaoko 0.02Kg, Chinese prickly ash 0.25 Kg, anistree 0.02Kg, cloves 0.005 Kg and cassia bark 0.005Kg fully stir into mixed powder and be heated to 80～90 ℃ of insulations, and be standby.

(3) sugar that step (1) is made is placed on 70～90 ℃ the workbench → beats with face that to be pressed into thickness rapidly be 4～8cm, diameter is that the mixed powder of the circle → step (2) is made of 80～100cm is fried after 110～120 ℃ and is laid on the circular sugar layer, pave → be folded in half into the doubling of semicircle → put mixed powder → again be bundled into fan-shaped → put into mixed powder → do quadrate again, the doubling of lay one deck of every folding mixed powder → at least five times, then the mixed powder on the face is swept totally → beaten with face and be pressed into rectangle → from the front and firmly evenly wrap up in into one 18 layers cylinder → cover 80～90 ℃ of mixed powders immediately, above-mentioned curring time should be controlled at 3～5 minutes.

(4) insulation after 2～4 minutes is swept the mixed powder on the face mixed powder → tie rod of changing 90～110 ℃ only into → be cut into and is met the shape of dispatching from the factory and requiring, and the operation of cutting sugar can also can be by hand with equipment, sterilization according to a conventional method, dress box, weighs.

Embodiment two:

(1) parched highland barley flour 65Kg, analysis for soybean powder 20 Kg, black sesame powder 5 Kg, that peanut powder 7Kg fully stirs into mixed powder is standby.

(2) aqueous maltitol 10kg and water are put into jacketed pan, pour aqueous maltitol 35kg, powdery maltitol 3Kg, vegetable oil 1kg, lemon juice 1.3 Kg, pineapple juice 3.3 Kg, citric acid 0.01Kg, chrysanthemum 0.4Kg into, heating plays pot immediately when being concentrated into 140～155 ℃, spread out and draw whitely when being cooled to 110～130 ℃, it is standby that the loaf sugar that obtains is sent into the operating room of 25～30 ℃ of room temperatures;

(3) sugar puts to 70～90 ℃ workbench → beats with face that to be pressed into thickness rapidly be 4～8cm, diameter be circle → will fry to 110～120 ℃ the mixed powder of 80～100cm be placed on pave → be folded in half on the sugar layer doubling of semicircle → put mixed powder → again be bundled into fan-shaped → put into mixed powder → do quadrate again, the doubling of lay one deck of every folding mixed powder → at least five times, then the mixed powder on the face is swept totally → beaten with face and be pressed into rectangle → from the front and firmly evenly wrap up in into one 18 layers cylinder → cover 80～90 ℃ of mixed powders immediately promptly to be shaped, above-mentioned curring time should be controlled at 3～5 minutes.

(4) that the mixed powder that changes 90～110 ℃ only into → pull into after 2～4 minutes is swept the mixed powder on the cylinder in insulation is rectangular → and be cut into and meet the candy-bar shaped of dispatching from the factory and requiring; The operation of cutting sugar can also can be by hand with equipment, sterilization according to a conventional method, dress box, weighs.

Embodiment three: the method that the chocolate bean powder candy of coating type highland barley is made

The highland barley bean powder candy that embodiment one or embodiment two are made is placed on the guipure of existing Chocolate Production line, chocolate mass 150kg is poured in the coating machine heat preservation slurry storehouse, be controlled at 20～35 ℃ of insulations down, be placed on the 2000kg sugar spray material port by the slurry storehouse at the uniform velocity on the conveyer belt, evenly spray chocolate coating and reach 0.5 mm～1cm, on coating, blow out decorative pattern by the blowing mouth on the coating machine then, enter the refrigeration tunnel of coating machine at last, after 3～4 minutes, promptly form chocolate shell, i.e. the chocolate bean powder candy of coating type highland barley in highland barley bean powder candy sugar outside.

Embodiment four: the method that the chocolate bean powder candy of casting type highland barley is made

The highland barley bean powder candy that embodiment one or embodiment two are made is placed in the mould of existing chocolate casting machine and fills with half on the chocolate of temperature adjustment, once more chocolate mass is injected mould, be controlled at 20～35 ℃ of insulations down, the thickness that evenly is cast in the mould is 1cm～2.5cm, enter the cooling tunnel of casting machine at last, the demoulding promptly makes the chocolate bean powder candy of casting type highland barley after 5～10 minutes.

Claims

1. improved bean powder candy is characterized in that by following raw material preparation:

Parched highland barley flour 60Kg～80Kg, analysis for soybean powder 20Kg～25Kg,

Peanut powder 7Kg～12Kg, black sesame powder 5Kg～8Kg,

Aqueous maltitol 35Kg～45Kg, powdery maltitol 2.5Kg～4Kg,

Water 10Kg～15Kg, vegetable oil 1Kg～2Kg,

Cheese 1.5Kg～2.5Kg, chilli oil 0.1Kg～0.3Kg,

Anise seed powder 0.5Kg～0.9Kg, dried orange peel 0.5Kg～0.8Kg,

Chrysanthemum 0.4Kg～0.8Kg, honeysuckle 0.06Kg～0.09Kg,

Selfheal 0.03Kg～0.05Kg, Radix Glycyrrhizae 0.05Kg～0.08Kg,

Salt 0.4Kg～0.7Kg, tsaoko 0.03Kg～0.06Kg,

Chinese prickly ash 0.2Kg～0.4Kg, anistree 0.02Kg～0.04Kg,

Cloves 0.005Kg～0.01Kg, cassia bark 0.005Kg～0.01Kg.

2. the manufacture craft of bean powder candy as claimed in claim 1 is characterized in that step is as follows:

(1) aqueous maltitol is poured into heat in the water to boiling and obtained syrup, add vegetable oil and chilli oil in the syrup earlier, then chrysanthemum, Radix Glycyrrhizae, selfheal and the honeysuckle mixed material of filter cloth parcel are put into syrup, slow fire boils taking-up in 15 minutes, the powdery maltitol is put into syrup again and is melted that to obtain mixing molasses standby;

(3) mixing molasses that step (1) is obtained is poured in the pot, plays pot when being heated to 140～155 ℃ immediately, spreads out to draw whitely when being cooled to 110～130 ℃, and the loaf sugar that obtains is sent into the operating room;

(4) loaf sugar is placed on is pressed into circle on the constant temperature workbench rapidly, the mixed powder stir-fry that step (2) is made is layered on the circular sugar layer after 110～120 ℃, with the doubling five times at least of sugar layer, lay one deck of every folding mixed powder, be pressed into microscler then rapidly, wrap up in into cylinder from both sides to the center, covering 80～90 ℃ of mixed powders immediately promptly is shaped, be incubated after 2～4 minutes the mixed powder on the periphery swept and change 90～110 ℃ mixed powder only into, cylinder is pulled into rectangular, be cut into satisfactory candy-bar shaped, curring time was controlled at 3～5 minutes.

3. bean powder candy manufacture craft as claimed in claim 2 is characterized in that: said operating room temperature is controlled at 25～30 ℃, and operating room's humidity is controlled at 40%, and operating temperature is controlled at 70～90 ℃.

4. the manufacture craft of bean powder candy as claimed in claim 2, it is characterized in that: said cylinder is wrapped up in into 1～18 layer; The sugar number of plies that pulls into after the rectangular cutting has 12～129 layers.

5. improved bean powder candy is characterized in that by following raw material preparation:

One, highland barley bean powder candy raw material:

Parched highland barley flour 60Kg～80Kg, analysis for soybean powder 20Kg～2 5Kg,

Peanut powder 7Kg～1 2Kg, black sesame powder 5Kg～8Kg,

Aqueous maltitol 35Kg～45Kg, powdery maltitol 2.5Kg～4Kg,

Water 10Kg～15Kg, vegetable oil 1Kg～2Kg,

Pineapple juice 3.3Kg～5.3Kg, lemon juice 1.3Kg～2Kg,

Chrysanthemum 0.4Kg～0.8Kg, citric acid 0.01Kg～0.02Kg;

Two, chocolate mass:

Substitute of cocoa fat 30Kg～45Kg, powdery maltitol 30Kg～45Kg,

Whole milk powder 12Kg～20Kg, cocoa power 10Kg～15Kg,

Lecithin 0.2Kg～0.4Kg, vanillic aldehyde 0.05 Kg～0.09Kg;

Skin in the highland barley bean powder candy outside of making for the chocolate mass preparation.

6. as claim 1 or 5 described bean powder candies, it is characterized in that the powdery maltitol replaces with white granulated sugar.

7. the manufacture craft of bean powder candy as claimed in claim 5 is characterized in that step is as follows:

(1) it is standby that parched highland barley flour, analysis for soybean powder, black sesame powder and peanut powder fully stir into mixed powder;

(2) aqueous maltose alcohol and water is put into jacketed pan, pour aqueous maltitol, powdery maltitol, vegetable oil, lemon juice, pineapple juice, citric acid and chrysanthemum into, heating plays pot immediately when being concentrated into 140～155 ℃, spread out and draw whitely when being cooled to 110～130 ℃, it is standby that the loaf sugar that obtains is sent into the operating room of 25～30 ℃ of room temperatures;

(3) sugar is put to 70～90 ℃ workbench, beat with face that to be pressed into thickness rapidly be 4～8cm, diameter is the circle of 80～100cm, the mixed powder that step (2) is made is fried to be placed on the sugar layer to 110～120 ℃ and is paved, with the doubling five times at least of sugar layer, lay one deck of every folding mixed powder, be pressed into microscler then rapidly, wrap up in into cylinder from both sides to the center, covering 80～90 ℃ of mixed powders immediately promptly is shaped, be incubated after 2～4 minutes the mixed powder on the cylinder swept and change 90～110 ℃ mixed powder only into, cylinder is pulled into rectangular, be cut into satisfactory highland barley bean powder candy candy-bar shaped; Curring time was controlled at 3～5 minutes;

(4) chocolate mass is mixed by substitute of cocoa fat, powdery maltitol, whole milk powder, cocoa power, lecithin and vanillic aldehyde, chocolate mass is incubated down at 20～35 ℃, the highland barley bean powder candy piece that makes is placed on the guipure of existing Chocolate Production line, when the sugar on the conveyer belt at the uniform velocity passes through the spray material port of slurry, evenly spray chocolate coating, on coating, blow out decorative pattern by the blowing mouth on the coating machine then, enter the refrigeration tunnel of coating machine, after 3～4 minutes, promptly make the chocolate bean powder candy of coating type highland barley; Perhaps the highland barley bean powder candy that makes is placed in the mould of existing chocolate casting machine, when the sugar on the conveyer belt at the uniform velocity passes through the spray material port of slurry, evenly be cast in chocolate mass in the mould, enter the cooling tunnel of casting machine then, the demoulding promptly makes the chocolate bean powder candy of casting type highland barley after 5～10 minutes.

8. the manufacture craft of bean powder candy as claimed in claim 7, it is characterized in that: said cylinder is wrapped up in into 1～18 layer; The sugar number of plies that pulls into after the rectangular cutting has 12～129 layers; Chocolate coating thickness on the chocolate bean powder candy of coating type highland barley is 0.5mm～1cm; Chocolate coating thickness on the chocolate bean powder candy of casting type highland barley is 1cm～2.5cm.