CN101978846A - Method for preparing soft sweets by taking coarse food grains as raw materials - Google Patents
Method for preparing soft sweets by taking coarse food grains as raw materials Download PDFInfo
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- CN101978846A CN101978846A CN 201010297249 CN201010297249A CN101978846A CN 101978846 A CN101978846 A CN 101978846A CN 201010297249 CN201010297249 CN 201010297249 CN 201010297249 A CN201010297249 A CN 201010297249A CN 101978846 A CN101978846 A CN 101978846A
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Abstract
The invention discloses a method for preparing soft sweets by taking coarse food grains as raw materials and relates to a soft sweet processing method. The method comprises the following steps of: (1) selecting the raw materials; (2) preparing raw stock; (3) mixing the raw stock and syrup and edible glue solution so as to obtain mixed liquid glucose; (4) injecting the liquid glucose into a mold, condensing and demolding so as to obtain sweet bodies; (5) brushing a surface layer on the surfaces of the sweet bodies; and (6) drying the sweet bodies until the water content of the sweet bodies is lowered to 16 percent. The method is characterized in that: the coarse food grain raw materials selected in the step (1) is one or the mixture of more of corn, pumpkin, sweet potato, purple potato, small potato, yam, mung bean and red bean; the surface layers of the sweet bodies obtained in the step (5) are made of glutinous rice flour; and in the step (6), the sweet bodies are dried at the temperature of 50+/-1 DEG C and the humidity of 50+/-5 percent for 48 hours. The method has the advantages that: the raw materials are readily available and the problem of browning and the problem of greasiness of the glutinous rice flour surface layers are solved; the soft sweets taste soft and accordant and have appropriate hardness; moreover, the shelf life of the coarse food grain soft sweets can be prolonged.
Description
Technical field:
The present invention relates to the soft sweets processing method, particularly a kind of is the soft sweets preparation method of raw material with the coarse food grain.
Background technology:
Chinese patent application number 200910213482.8 " sweet potato gel soft sweets and preparation method thereof " disclose a kind of soft sweets preparation method.The steps include:
1, makes Ipomoea batatas Normal juice;
2, Ipomoea batatas Normal juice is mixed with syrup and edible glue, obtain mixed sugar liquid;
3, the mixed sugar liquid that obtains is injected in the mould, after cooled and solidified, carried out the demoulding, obtain sugared body;
4, at the antiseized edible oil of sugared surface brushing one deck glazing;
5, will be coated with the sugared body that is brushed with the antiseized edible oil of glazing is that 31 ℃, humidity are to carry out drying under the condition of 40-55% in temperature, through 24 hours, makes the moisture content of sugared body reduce to 16%, obtains sweet potato gel soft sweets.
And Normal juice Ipomoea batatas syrup making step is Ipomoea batatas to be boiled the back stir evenly into pasty state with the Fructus Hordei Germinatus paste, again fermentation.
The propensity to consume of food (particularly leisure food) is developing to the food with low sugar content direction at present, therefore, exploitation coarse food grain series soft sweets are just as at that time, especially, coarse food grain also contains abundant insoluble fibers element, plays the part of important role to ensureing on the digestion health.Above-mentioned patent document soft sweets are confined to Ipomoea batatas, and multiple coarse food grain fails to make full use of.
Brown stain problem in the coarse food grain process is the key factor of its product development of restriction and application.This brown stain mainly is to be caused by its contained polyphenol oxidase.Endogenous polyphenol substance oxidation in the polyphenol oxidase energy catalysis raw-food material generates melanin.This enzymatic reaction also can produce bad flavor except that the color and luster that influences processed goods, cause product quality to descend.Above-mentioned patent document also reckons without coarse food grain brown stain problem.
Above-mentioned patent system gets behind the sugared body at the antiseized edible oil of sugared surface brushing one deck glazing, and along with present growth in the living standard, people's taste requires few oil, is coated with the edible oil soft sweets and does not meet modern life demand therefore outward.
Summary of the invention:
The objective of the invention is to overcome above-mentioned defective, providing a kind of is the soft sweets preparation method of raw material with the coarse food grain.
The solution of the present invention is: may further comprise the steps:
1. the coarse food grain raw material is chosen;
2. prepare coarse food grain magma;
3. coarse food grain magma is mixed with syrup and edible glue, obtain mixed sugar liquid;
4. liquid glucose injection mould, condensation, demoulding obtain sugared body;
5. brushing top layer (glutinous rice flour), sugared surface;
6. sugared soma is dry, makes sugared body moisture content reduce to 16%, obtains the coarse food grain gel soft candy;
It is characterized in that:
The coarse food grain raw material that 1. step is chosen is one or more mixing in corn, pumpkin, Ipomoea batatas, purple potato, little potato, fragrant taro, mung bean, the red bean;
Brushing top layer, the 5. sugared surface of step, its top layer is a glutinous rice flour, and sugared body and stirring of glutinous rice flour are reached top layer bonding purpose;
The 6. sugared soma of step is dry to carry out drying for being 50 ± 1 ℃ in temperature under the condition of humidity 50 ± 5%, through 48 hours, make the moisture content of sugared body reduce to 16%, obtains the coarse food grain gel soft candy.
The invention has the advantages that: the coarse food grain sugaring is drawn materials extensively, overcome coarse food grain sugaring brown stain problem, the glutinous rice flour top layer overcomes greasy problem, the coarse food grain soft sweets are rich in the insoluble fibers element, be beneficial to health, temperature, humidity, the selection of time of baking suits the soft unanimity of coarse food grain soft sweets mouthfeel, soft or hard, and can reach the shelf-life that prolongs the coarse food grain soft sweets.
The specific embodiment:
Preparation method of the present invention comprises:
1. the coarse food grain raw material is chosen;
2. prepare coarse food grain magma;
3. coarse food grain magma is mixed with syrup and edible glue, obtain mixed sugar liquid;
4. liquid glucose injection mould, condensation, demoulding obtain sugared body;
5. brushing top layer (glutinous rice flour), sugared surface;
6. sugared soma is dry, makes sugared body moisture content reduce to 16%, obtains the coarse food grain gel soft candy;
It is characterized in that:
The coarse food grain raw material that 1. step is chosen is one or more mixing in corn, pumpkin, Ipomoea batatas, purple potato, little potato, fragrant taro, mung bean, the red bean;
Brushing top layer, the 5. sugared surface of step, its top layer is a glutinous rice flour, and sugared body and stirring of glutinous rice flour are reached top layer bonding purpose;
The 6. sugared soma of step is dry to carry out drying for being 50 ± 1 ℃ in temperature under the condition of humidity 50 ± 5%, through 48 hours, make the moisture content of sugared body reduce to 16%, obtains the coarse food grain gel soft candy.
2. step prepares coarse food grain magma step: look → boiling → cool off → mash → defibrination (colloid mill) is protected in coarse food grain cleaning → peeling → immersion, reach the slurry exquisiteness, soaking wherein that to protect look be peeling back coarse food grain to be placed in the water that contains sodium chloride, citric acid, ascorbic acid soak, is that radix three proportioning is: sodium chloride 0.1-0.4%, citric acid 0.2-0.5%, ascorbic acid 0.01-0.1% with coarse food grain weight.
The 6. sugared soma of step is dry: the temperature of baking, humidity, selection of time suit the soft unanimity of coarse food grain soft sweets mouthfeel, soft or hard, and can reach the shelf-life that prolongs the coarse food grain soft sweets.
The activity difference of different brown stain intensity of coarse food grain kind and polyphenol oxidase is very big.Should select the low kind of polyphenol oxidase activity in process, this is a key link of controlling brown stain in the coarse food grain process as far as possible.Select for use sodium chloride, citric acid, three kinds of sources of ascorbic acid raw material wide, that economy is safe again to prepare.
A few money coarse food grains series elaboration soft sweets that our company releases, inlet delicate fragrance has the former flavour of coarse food grain, and not only glutinous but also flexible.
Claims (2)
1. one kind is the soft sweets preparation method of raw material with the coarse food grain, comprising:
1. the coarse food grain raw material is chosen;
2. prepare coarse food grain magma;
3. coarse food grain magma is mixed with syrup and edible glue, obtain mixed sugar liquid;
4. liquid glucose injection mould, condensation, demoulding obtain sugared body;
5. brushing top layer, sugared surface glutinous rice flour;
6. sugared soma is dry, makes sugared body moisture content reduce to 16%, obtains the coarse food grain gel soft candy;
It is characterized in that:
The coarse food grain raw material that 1. step is chosen is one or more mixing in corn, pumpkin, Ipomoea batatas, purple potato, little potato, fragrant taro, mung bean, the red bean;
Brushing top layer, the 5. sugared surface of step, its top layer is a glutinous rice flour, and sugared body and stirring of glutinous rice flour are reached top layer bonding purpose;
The 6. sugared soma of step is dry to carry out drying for being 50 ± 1 ℃ in temperature under the condition of humidity 50 ± 5%, through 48 hours, make the moisture content of sugared body reduce to 16%, obtains the coarse food grain gel soft candy.
2. according to claim 1 a kind of be the soft sweets preparation method of raw material with the coarse food grain, it is characterized in that: 2. step prepares coarse food grain magma step and be: look → boiling → cool off → mash → defibrination is protected in coarse food grain cleaning → peeling → immersion, reach the slurry exquisiteness, soaking wherein that to protect look be peeling back coarse food grain to be placed in the water that contains sodium chloride, citric acid, ascorbic acid soak, is that radix three proportioning is: sodium chloride 0.1-0.4%, citric acid 0.2-0.5%, ascorbic acid 0.01-0.1% with coarse food grain weight.
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| CN 201010297249 CN101978846A (en) | 2010-09-30 | 2010-09-30 | Method for preparing soft sweets by taking coarse food grains as raw materials |
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| CN 201010297249 CN101978846A (en) | 2010-09-30 | 2010-09-30 | Method for preparing soft sweets by taking coarse food grains as raw materials |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669383A (en) * | 2012-05-21 | 2012-09-19 | 赵萍 | Production method for composite coarse cereals leisure food |
| CN103202380A (en) * | 2013-04-17 | 2013-07-17 | 福建省好邻居食品工业有限公司 | Composite nutritional soft sweet and preparation method thereof |
| CN103283913A (en) * | 2013-05-23 | 2013-09-11 | 四川大学 | Low-sugar coarse grain soft sweet and preparation method thereof |
| CN103349146A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Manufacturing process of potato ball with milk powder |
| CN103349145A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Preparation method of hard candy taking sweet potato as main raw material |
| CN103504106A (en) * | 2013-09-16 | 2014-01-15 | 连城县旅游食品厂 | Processing method of covered sweet potato fudge with various flavors and shapes |
| CN103504234A (en) * | 2012-06-28 | 2014-01-15 | 黄平县润发药业农民专业合作社 | Processing method for sweet potato cakes |
| CN103621753A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Bolete soft sweet containing fine proteins |
| CN103621747A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Coix seed and coffee jelly |
| CN104322854A (en) * | 2014-11-24 | 2015-02-04 | 安徽燕之坊食品有限公司 | Coarse cereal sugar and preparation method thereof |
| CN105146026A (en) * | 2015-08-07 | 2015-12-16 | 广西南宁派腾科技有限公司 | Health-care sugar and preparation method thereof |
| CN105961799A (en) * | 2016-05-21 | 2016-09-28 | 黄振忠 | Processing method of purple sweet potato-flavor soft sweets |
| CN108271908A (en) * | 2018-04-08 | 2018-07-13 | 张方富 | A kind of sweet potato pumpkin is the preparation method and its device of the soft sweets of major ingredient |
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| CN1320393A (en) * | 2000-04-21 | 2001-11-07 | 李谷 | Soft pumpkin sweets |
| CN101703141A (en) * | 2009-10-30 | 2010-05-12 | 齐平 | Sweet potato gel soft sweets and preparation method thereof |
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2010
- 2010-09-30 CN CN 201010297249 patent/CN101978846A/en active Pending
Patent Citations (2)
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| CN1320393A (en) * | 2000-04-21 | 2001-11-07 | 李谷 | Soft pumpkin sweets |
| CN101703141A (en) * | 2009-10-30 | 2010-05-12 | 齐平 | Sweet potato gel soft sweets and preparation method thereof |
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| 《广州食品工业科技》 19951231 吴显盛 等 甘薯软糖的试制 1-2 第11卷, 第4期 2 * |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669383A (en) * | 2012-05-21 | 2012-09-19 | 赵萍 | Production method for composite coarse cereals leisure food |
| CN103504234A (en) * | 2012-06-28 | 2014-01-15 | 黄平县润发药业农民专业合作社 | Processing method for sweet potato cakes |
| CN103202380A (en) * | 2013-04-17 | 2013-07-17 | 福建省好邻居食品工业有限公司 | Composite nutritional soft sweet and preparation method thereof |
| CN103202380B (en) * | 2013-04-17 | 2016-02-03 | 福建省好邻居食品工业有限公司 | Composite nutritional soft sweet and preparation method thereof |
| CN103283913A (en) * | 2013-05-23 | 2013-09-11 | 四川大学 | Low-sugar coarse grain soft sweet and preparation method thereof |
| CN103349145B (en) * | 2013-07-31 | 2015-02-04 | 连城县福农食品有限公司 | Preparation method of hard candy taking sweet potato as main raw material |
| CN103349146A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Manufacturing process of potato ball with milk powder |
| CN103349145A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Preparation method of hard candy taking sweet potato as main raw material |
| CN103349146B (en) * | 2013-07-31 | 2015-01-28 | 连城县福农食品有限公司 | Manufacturing process of potato ball with milk powder |
| CN103504106A (en) * | 2013-09-16 | 2014-01-15 | 连城县旅游食品厂 | Processing method of covered sweet potato fudge with various flavors and shapes |
| CN103621747A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Coix seed and coffee jelly |
| CN103621753A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Bolete soft sweet containing fine proteins |
| CN104322854A (en) * | 2014-11-24 | 2015-02-04 | 安徽燕之坊食品有限公司 | Coarse cereal sugar and preparation method thereof |
| CN105146026A (en) * | 2015-08-07 | 2015-12-16 | 广西南宁派腾科技有限公司 | Health-care sugar and preparation method thereof |
| CN105961799A (en) * | 2016-05-21 | 2016-09-28 | 黄振忠 | Processing method of purple sweet potato-flavor soft sweets |
| CN108271908A (en) * | 2018-04-08 | 2018-07-13 | 张方富 | A kind of sweet potato pumpkin is the preparation method and its device of the soft sweets of major ingredient |
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Application publication date: 20110223 |