CN102334581A - Sesame soft sweet and manufacturing method thereof - Google Patents
Sesame soft sweet and manufacturing method thereof Download PDFInfo
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- CN102334581A CN102334581A CN2010102336095A CN201010233609A CN102334581A CN 102334581 A CN102334581 A CN 102334581A CN 2010102336095 A CN2010102336095 A CN 2010102336095A CN 201010233609 A CN201010233609 A CN 201010233609A CN 102334581 A CN102334581 A CN 102334581A
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Abstract
The invention relates to a sesame soft sweet and a manufacturing method thereof. The sesame soft sweet comprises white sugar, starch, maltose syrup, sesame and water. The manufacturing method of the sesame soft sweet comprises the following steps of 1, cooking sesame by frying and putting the cooked sesame into a tank, 2, pouring white sugar, maltose syrup and purified water into a small pot, mixing fully, and heating to decoct the mixture to syrup, 3, dissolving starch by water to obtain starch paste, pouring the starch paste into a big pot, heating and stirring fully, 4, pouring stepwisely the syrup decocted in the small pot into the big pot until the syrup and the starch paste are mixed fully, 5, heating the mixture of the syrup and the starch paste in the big pot, 6, pouring the mixture into the tank with the cooked sesame, and 7, cooling. A formula and the manufacturing method of the sesame soft sweet are simple. After cooling, the sesame soft sweet can be compacted into sheets, cut into tablets and packaged. The sesame soft sweet is easy for carrying. Specifically, through a sugar decoction temperature and a formula proportion adopted by the manufacturing method, a sweet yield is improved; energy consumption is reduced relatively; a sweet color is bright so that appetite is increased; elasticity and toughness are improved; and a taste is good.
Description
Technical field
The present invention relates to a kind of soft sesame sweets and preparation method thereof.
Background technology
Soft sesame sweets complicated component of the prior art, stiff taste bad and to make flow process complicated, difficult operation.
Summary of the invention
In view of this, technical problem to be solved by this invention is: provide that a kind of composition is simple, preparation method is easy and the soft sesame sweets of better to eat delicious food and preparation method thereof.
In order to achieve the above object, the present invention adopts following technical scheme to realize:
A kind of soft sesame sweets wherein, comprises white sugar, starch, malt syrup and sesame and water.
As preferably, said white sugar is that 11 parts, starch are that 1.5 parts, malt syrup are that 5.8 parts, sesame are 10 parts.
As preferably, said white sugar is that 12 parts, starch are that 1.6 parts, malt syrup are that 6.1 parts, sesame are 12 parts.
As preferably, said water comprises 11 parts pure water.
As preferably, said water comprises 12 parts pure water.
As preferably, said white sugar is white granulated sugar.
A kind of preparation method of soft sesame sweets; Wherein, May further comprise the steps: put into the groove tool, 2 after 1) sesame being fried) white granulated sugar, malt syrup, pure water are poured into heated after pannikin fully mixes and be boiled into syrup, 3) water dissolves starch for pasty state and pour in the cauldron heating into and stir; 4) syrup that is boiled in the pannikin is poured in the cauldron several times, fully merged until syrup and starch; 5) to the heating that heats up of the syrup in the cauldron, 6) syrup in the cauldron is poured in ccontaining the groove tool of ripe sesame into 7) cooling.
As preferably, said step 2) in white granulated sugar, malt syrup, pure water poured into pannikin is fully mixed heats to heating syrup to 140 ℃ or 145 ℃.
As preferably, in the said step 5) syrup in the cauldron heated up and be heated to be hot molass to 110 ℃.
As preferably, the said flow process that sesame is fried is followed successively by: sesame primary dcreening operation, rinsing, control are done, decortication, control is done again, one-time mechanical sieve, fry, secondary mechanical is sieved.
Compare prior art, component prescription of the present invention is with low cost, preparation method is simple, easy to operate, and the soft sesame sweets that adopts the present invention to process is sweet soft good to eat, and taste is splendid.Can after cooling, make film and cut into pieces the packing encapsulation, be easy to carry.Particularly, sugar cook temperature and formula components ratio that the present invention adopts, can use the sugar amount increases and reduces energy consumption relatively, can make the vivider increase appetite of color of sugar, and the while has also increased the elasticity and the toughness of this soft sweets, and it is better to eat mouthfeel.
The specific embodiment
The invention provides a kind of soft sesame sweets and preparation method thereof, wherein, soft sesame sweets comprises white sugar, starch, malt syrup and sesame and water.Specifically, comprise two kinds of situation, first kind, said white sugar is that 11 parts, starch are that 1.5 parts, malt syrup are that 5.8 parts, sesame are 10 parts, and said water comprises 11 parts pure water.Second kind, said white sugar is that 12 parts, starch are that 1.6 parts, malt syrup are that 6.1 parts, sesame are 12 parts, and said water comprises 12 parts pure water.And no matter first kind still second kind, said white sugar all is preferably white granulated sugar.The preparation method of soft sesame sweets; May further comprise the steps: put into the groove tool after 1) sesame being fried; 2) white granulated sugar, malt syrup, pure water are poured into heated after pannikin fully mixes and be boiled into syrup; 3) water dissolves starch for pasty state and pours in the cauldron heating into and stir; 4) syrup that is boiled in the pannikin is poured in the cauldron several times, is fully merged 5 until syrup and starch) to the heating that heats up of the syrup in the cauldron, 6) syrup in the cauldron is poured in ccontaining the groove tool of ripe sesame; 7) cooling; Said step 2) in white granulated sugar, malt syrup, pure water poured into pannikin is fully mixed heats to heating syrup to 140 ℃ or 145 ℃, specifically be applied in first kind of situation of mentioned component prescription and be preferably 140 ℃, be applied in second kind of situation of mentioned component prescription and be preferably 145 ℃; In the said step 5) syrup in the cauldron heated up and be heated to be hot molass to 110 ℃, the said flow process that sesame is fried is followed successively by: sesame primary dcreening operation, rinsing, control are done, decortication, control is done again, one-time mechanical sieve, fry, secondary mechanical is sieved.
But the above is merely preferable possible embodiments of the present invention, is not in order to limiting to claim of the present invention, thus the equivalent structure that all utilizations description of the present invention is done change, all in like manner within the scope of the present invention.
Claims (10)
1. a soft sesame sweets is characterized in that, comprises white sugar, starch, malt syrup and sesame and water.
2. soft sesame sweets as claimed in claim 1 is characterized in that, said white sugar is that 11 parts, starch are that 1.5 parts, malt syrup are that 5.8 parts, sesame are 10 parts.
3. soft sesame sweets as claimed in claim 1 is characterized in that, said white sugar is that 12 parts, starch are that 1.6 parts, malt syrup are that 6.1 parts, sesame are 12 parts.
4. soft sesame sweets as claimed in claim 2 is characterized in that said water comprises 11 parts pure water.
5. soft sesame sweets as claimed in claim 3 is characterized in that said water comprises 12 parts pure water.
6. like claim 2 or 3 described soft sesame sweets, it is characterized in that said white sugar is white granulated sugar.
7. the preparation method of a soft sesame sweets; It is characterized in that; May further comprise the steps: put into the groove tool, 2 after 1) sesame being fried) white granulated sugar, malt syrup, pure water are poured into heated after pannikin fully mixes and be boiled into syrup, 3) water dissolves starch for pasty state and pour in the cauldron heating into and stir; 4) syrup that is boiled in the pannikin is poured in the cauldron several times, fully merged until syrup and starch; 5) to the heating that heats up of the syrup in the cauldron, 6) syrup in the cauldron is poured in ccontaining the groove tool of ripe sesame into 7) cooling.
8. the preparation method of soft sesame sweets as claimed in claim 7 is characterized in that, said step 2) in white granulated sugar, malt syrup, pure water poured into pannikin is fully mixed heats to heating syrup to 140 ℃ or 145 ℃.
9. the preparation method of soft sesame sweets as claimed in claim 8 is characterized in that, in the said step 5) syrup in the cauldron being heated up is heated to be hot molass to 110 ℃.
10. like the preparation method of each described soft sesame sweets in the claim 7,8 or 9; It is characterized in that the said flow process that sesame is fried is followed successively by: sesame primary dcreening operation, rinsing, control are done, decortication, control is done again, one-time mechanical sieve, fry, secondary mechanical is sieved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102336095A CN102334581A (en) | 2010-07-22 | 2010-07-22 | Sesame soft sweet and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102336095A CN102334581A (en) | 2010-07-22 | 2010-07-22 | Sesame soft sweet and manufacturing method thereof |
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| CN102334581A true CN102334581A (en) | 2012-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102336095A Pending CN102334581A (en) | 2010-07-22 | 2010-07-22 | Sesame soft sweet and manufacturing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652243A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Fruit candy rich in VC (Vitamin C) and preparation method thereof |
| CN104431266A (en) * | 2014-12-29 | 2015-03-25 | 文吉道 | Sesame soft candy and manufacturing method thereof |
| CN104996704A (en) * | 2015-08-13 | 2015-10-28 | 江苏绿科生物技术有限公司 | Preparation method of health-preservation sweets |
| CN105028870A (en) * | 2015-08-13 | 2015-11-11 | 江苏绿科生物技术有限公司 | Healthcare candy |
| CN105660976A (en) * | 2016-02-03 | 2016-06-15 | 刘立兴 | Black sesame soft sweet and making technology thereof |
| CN105724711A (en) * | 2016-02-03 | 2016-07-06 | 刘立兴 | White sesame soft sweets and making method thereof |
| CN108740252A (en) * | 2018-06-22 | 2018-11-06 | 刘宇 | A kind of small introduction soft sweets and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067558A (en) * | 1991-07-23 | 1993-01-06 | 汪景林 | The preparation method of sesame slice soft sweets |
| CN2361093Y (en) * | 1998-07-23 | 2000-02-02 | 汪洋 | Sesame soft dancy roll with crunchy core |
| CN1244350A (en) * | 1998-08-11 | 2000-02-16 | 苗壮 | Production of soft sesame sweets |
| CN101305762A (en) * | 2008-07-08 | 2008-11-19 | 杨贵成 | Black (white) sesame candy |
-
2010
- 2010-07-22 CN CN2010102336095A patent/CN102334581A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067558A (en) * | 1991-07-23 | 1993-01-06 | 汪景林 | The preparation method of sesame slice soft sweets |
| CN2361093Y (en) * | 1998-07-23 | 2000-02-02 | 汪洋 | Sesame soft dancy roll with crunchy core |
| CN1244350A (en) * | 1998-08-11 | 2000-02-16 | 苗壮 | Production of soft sesame sweets |
| CN101305762A (en) * | 2008-07-08 | 2008-11-19 | 杨贵成 | Black (white) sesame candy |
Non-Patent Citations (2)
| Title |
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| 夏洁莹: "苏式淀粉软糖生产工艺", 《食品与机械》, no. 03, 31 December 1993 (1993-12-31) * |
| 陈虎: "桂花牛皮糖(宁式)", 《食品工业》, no. 02, 31 December 1990 (1990-12-31) * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652243A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Fruit candy rich in VC (Vitamin C) and preparation method thereof |
| CN104431266A (en) * | 2014-12-29 | 2015-03-25 | 文吉道 | Sesame soft candy and manufacturing method thereof |
| CN104996704A (en) * | 2015-08-13 | 2015-10-28 | 江苏绿科生物技术有限公司 | Preparation method of health-preservation sweets |
| CN105028870A (en) * | 2015-08-13 | 2015-11-11 | 江苏绿科生物技术有限公司 | Healthcare candy |
| CN105660976A (en) * | 2016-02-03 | 2016-06-15 | 刘立兴 | Black sesame soft sweet and making technology thereof |
| CN105724711A (en) * | 2016-02-03 | 2016-07-06 | 刘立兴 | White sesame soft sweets and making method thereof |
| CN108740252A (en) * | 2018-06-22 | 2018-11-06 | 刘宇 | A kind of small introduction soft sweets and preparation method thereof |
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Addressee: Li Yingnan Document name: Notification of Patent Invention Entering into Substantive Examination Stage |
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Application publication date: 20120201 |