CN102987044A - Method for preparing sunflower seed jelly drops - Google Patents
Method for preparing sunflower seed jelly drops Download PDFInfo
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- CN102987044A CN102987044A CN2011103845400A CN201110384540A CN102987044A CN 102987044 A CN102987044 A CN 102987044A CN 2011103845400 A CN2011103845400 A CN 2011103845400A CN 201110384540 A CN201110384540 A CN 201110384540A CN 102987044 A CN102987044 A CN 102987044A
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- sunflower seeds
- soft sweets
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Abstract
The invention discloses a method for preparing sunflower seed jelly drops and belongs to the field of food processing methods. The method comprises the following steps of: adding boiled water into starch in the ratio of starch to water of 1:(2.5 to 3.5); heating and stirring; adding sugar into starch paste in the ratio of starch to sugar of 1:(9.5 to 11.0) for 5 to 6 times; stirring and heating continually; adding alum into the sugar-containing starch paste in the ratio of sugar to alum of 1:(0.001 to 0.003); raising the temperature to 114 to 120 DEG C to obtain boiled jelly; pouring the boiled jelly on a chopping board on which sunflower seeds are distributed; distributing the sunflower seeds on the jelly which is cooled slightly; drawing edges of the jelly to the periphery of the chopping board to thin the jelly while distributing the sunflower seeds on the upper surface and the lower surface of the jelly till the jelly is thinned to 0.5 to 1.5 mm in thickness; and cooling and cutting the jelly to obtain the sunflower seed jelly drops. According to the method, the prepared sunflower seed jelly drops are suitable for people of various ages and rich in nutrients.
Description
Technical field
The invention belongs to the food-processing method field.
Background technology
The most area of China abounds with sunflower seed, but present sunflower seed are used for oil expression except major part or fry the effect pastime food, and the seasoning matter as cake is only arranged in a small amount.Modern medicine study shows: the linoleic acid in the sunflower seed can suppress thrombosis, and total phospholipids has effect to prevention high cholesterol, hyperlipidemia.Contain lipoprotein, carbohydrate and multivitamin owing in the certain herbaceous plants with big flowers benevolence, therefore normal eating can strengthen immunity, and tonifying spleen, ease constipation, only dysentery and the effect bitterly that disappears are arranged, so sunflower seed are pot foods of health body immunity to the elderly or children., because at present the kind of sunflower seed goods is single, to affect people a large amount of and often edible always, and especially the wish food can not especially concerning the elderly that cracks the skin difficulty between the teeth or children.
Summary of the invention
The object of the invention is to: propose a kind of method that adapts to wide, the nutritious sunflower seeds soft sweets of the range of age of producing.
The object of the invention realizes by following technical proposals:
A kind of preparation method of sunflower seeds soft sweets may further comprise the steps:
After water is boiled in pot, take starch than water as 1: the ratio of 2.5-3.5 adds starch, add thermal agitation, and take starch than sugar as 1: the ratio of 9.5-11.0 is mixed for 5-6 time sugar in the gelatinized corn starch, through continue agitating heating containing again amylose stick with paste in sugaring be 1 than alum: the ratio of 0.001-0.003 adds alum, and making it reach 114-120 ℃ just is the soft sweets of enduring; Then the soft sweets that will endure are poured on the chopping board that is paved with sunflower seeds, the slightly cool sunflower seeds that just on soft sweets, covers again, and the limit is toward drawing thin soft sweets limit at the up and down bedding sunflower seeds of soft sweets all around, be thinned to the 0.5-1.5 millimeter until soft sweets are drawn, and sticking sunflower seeds down thereon, the cool stripping and slicing of drying in the air just is the sunflower seeds soft sweets.
As optimal way, also be mixed with in shelled sesame, shelled peanut, walnut kernel, hazelnut kernel, the SEMEN PINI KORAIENSIS one or more in the described sunflower seeds.
As optimal way, also be mixed with the raisins of 10-30% in the described sunflower seeds.
Beneficial effect of the present invention: soft sweets caking property, good springiness, what soft sweets can be stretched is very thin, and the kernel difficult drop-off, summer is non-caked between sugar-tablet.The soft sweets that more outstanding is makes with this method can decrease sugar content, thereby both soft, not too sweet again when this soft sweets are eaten, and kernel fragrance profusely again, and it is edible as health food to be very suitable for the elderly and children.
The specific embodiment
Following non-limiting examples is used for explanation the present invention.
Embodiment 1:
After water is boiled in pot, take starch than water as 1: the ratio of 2.5-3.5 adds starch, add thermal agitation, and take starch than sugar as 1: the ratio of 9.5-11.0 is mixed for 5-6 time sugar in the gelatinized corn starch, through continue agitating heating containing again amylose stick with paste in sugaring be 1 than alum: the ratio of 0.001-0.003 adds alum, and making it reach 114-120 ℃ just is the soft sweets of enduring; Concrete operations are: select copper pot or stainless-steel pan, water is boiled in pot after, take starch and water as 1: (weight ratio, below all with) ratio of 2.5-3.5 adds starch, continues to add thermal agitation at cooking stove.Starch can adopt mealy potato, pawl powder or mung bean flour, but take mung bean flour as best.The most handy bamboo clappers during stirring, the also plank of available free from extraneous odour.When after starch is ripe, becoming starchiness, will be take starch: sugar is as 1: the ratio of 9.5-11.0 adds sugar in the gelatinized corn starch, sugar is best with white granulated sugar, also available soft white sugar, sugar should divide 5-6 time in batches in the admixture gelatinized corn starch and heat without a break and stir, so both be convenient to gelatinized corn starch and sugared mixing, be convenient to again control the conversion of sugar.When the sugar that adds was endured out, also should be with sugar: alum is 1: the ratio of 0.001-0.003 adds alum, and the alum of adding works to transform syrup, and also available citric acid, glucose syrup substitute invert syrup simultaneously.In this heating process, should adopt slow fire to boil as far as possible, and continue to stir, to keep away the end of being burned.When starch, sugar reach 114-120 ℃, just be the soft sweets endured, this temperature should be different and different from season, winter take 116 ℃ as optimum temperature, summer is then take 118 ℃ as optimum temperature.In order to improve the fragrance of gelatinized corn starch, in the soft sweets of enduring, also can add a small amount of vanillic aldehyde.Certain herbaceous plants with big flowers benevolence should strictly be selected before stir-fry, removes impurity and the certain herbaceous plants with big flowers benevolence of going mouldy, strict control duration and degree of heating during stir-fry, fried and to have adopted after the cold of drying in the air machinery to shake cylinder or remove in manual methods the thin skin that certain herbaceous plants with big flowers benevolence skin is wrapping, and blow out or winnow with a dustpan out, make pure certain herbaceous plants with big flowers benevolence, so that sugar is more firmly sticking with certain herbaceous plants with big flowers benevolence.Then the soft sweets that will endure are poured on the chopping board that is paved with sunflower seeds, the slightly cool sunflower seeds that just on soft sweets, covers again, and the limit is toward drawing thin soft sweets limit at the up and down bedding sunflower seeds of soft sweets all around, be thinned to the 0.5-1.5 millimeter until soft sweets are drawn, and sticking sunflower seeds down thereon, the cool stripping and slicing of drying in the air just is the sunflower seeds soft sweets.As optimal way, also be mixed with in shelled sesame, shelled peanut, walnut kernel, hazelnut kernel, the SEMEN PINI KORAIENSIS one or more in the described sunflower seeds, also be mixed with the raisins of 10-30% in the sunflower seeds.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. the preparation method of sunflower seeds soft sweets is characterized in that may further comprise the steps:
After water is boiled in pot, take starch than water as 1: the ratio of 2.5-3.5 adds starch, add thermal agitation, and take starch than sugar as 1: the ratio of 9.5-11.0 is mixed for 5-6 time sugar in the gelatinized corn starch, through continue agitating heating containing again amylose stick with paste in sugaring be 1 than alum: the ratio of 0.001-0.003 adds alum, and making it reach 114-120 ℃ just is the soft sweets of enduring; Then the soft sweets that will endure are poured on the chopping board that is paved with sunflower seeds, the slightly cool sunflower seeds that just on soft sweets, covers again, and the limit is toward drawing thin soft sweets limit at the up and down bedding sunflower seeds of soft sweets all around, be thinned to the 0.5-1.5 millimeter until soft sweets are drawn, and sticking sunflower seeds down thereon, the cool stripping and slicing of drying in the air just is the sunflower seeds soft sweets.
2. the preparation method of sunflower seeds soft sweets as claimed in claim 1 is characterized in that: also be mixed with in shelled sesame, shelled peanut, walnut kernel, hazelnut kernel, the SEMEN PINI KORAIENSIS one or more in the described sunflower seeds.
3. the preparation method of sunflower seeds soft sweets as claimed in claim 1 is characterized in that: the raisins that also are mixed with 10-30% in the described sunflower seeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103845400A CN102987044A (en) | 2011-11-28 | 2011-11-28 | Method for preparing sunflower seed jelly drops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103845400A CN102987044A (en) | 2011-11-28 | 2011-11-28 | Method for preparing sunflower seed jelly drops |
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| Publication Number | Publication Date |
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| CN102987044A true CN102987044A (en) | 2013-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011103845400A Pending CN102987044A (en) | 2011-11-28 | 2011-11-28 | Method for preparing sunflower seed jelly drops |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621748A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Raisin and sesame seed candy |
| CN104337863A (en) * | 2013-07-23 | 2015-02-11 | 陈玉良 | Yin nourishing soft capsule |
| CN104605124A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Sesame-aroma high-calcium soft sweet and preparation method thereof |
| CN104605116A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Peanut-flavored high-calcium soft candy and preparation method thereof |
| CN104621325A (en) * | 2015-01-26 | 2015-05-20 | 岳洪伟 | High-calcium soft sweet with sunflower seed flavor and preparation method thereof |
| CN105660976A (en) * | 2016-02-03 | 2016-06-15 | 刘立兴 | Black sesame soft sweet and making technology thereof |
| CN105767424A (en) * | 2016-03-14 | 2016-07-20 | 刘立兴 | Peanut soft sweet and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067559A (en) * | 1992-04-28 | 1993-01-06 | 汪景林 | The preparation method of candy with sunflower seeds kernel |
| CN1027787C (en) * | 1991-07-23 | 1995-03-08 | 汪景林 | Method for making soft sesame slice candy |
| DE102010030555A1 (en) * | 2010-06-25 | 2011-04-07 | Henkel Ag & Co. Kgaa | Kit-of-parts, useful for hair treatment, comprises a hair treating composition comprising e.g. alginic acid and calcium lactate packed in a first container, and a caring composition comprising e.g. silicones packed in a second container |
-
2011
- 2011-11-28 CN CN2011103845400A patent/CN102987044A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1027787C (en) * | 1991-07-23 | 1995-03-08 | 汪景林 | Method for making soft sesame slice candy |
| CN1067559A (en) * | 1992-04-28 | 1993-01-06 | 汪景林 | The preparation method of candy with sunflower seeds kernel |
| DE102010030555A1 (en) * | 2010-06-25 | 2011-04-07 | Henkel Ag & Co. Kgaa | Kit-of-parts, useful for hair treatment, comprises a hair treating composition comprising e.g. alginic acid and calcium lactate packed in a first container, and a caring composition comprising e.g. silicones packed in a second container |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104337863A (en) * | 2013-07-23 | 2015-02-11 | 陈玉良 | Yin nourishing soft capsule |
| CN103621748A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Raisin and sesame seed candy |
| CN104605124A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Sesame-aroma high-calcium soft sweet and preparation method thereof |
| CN104605116A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Peanut-flavored high-calcium soft candy and preparation method thereof |
| CN104621325A (en) * | 2015-01-26 | 2015-05-20 | 岳洪伟 | High-calcium soft sweet with sunflower seed flavor and preparation method thereof |
| CN105660976A (en) * | 2016-02-03 | 2016-06-15 | 刘立兴 | Black sesame soft sweet and making technology thereof |
| CN105767424A (en) * | 2016-03-14 | 2016-07-20 | 刘立兴 | Peanut soft sweet and preparation method thereof |
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Application publication date: 20130327 |