CN103300298B - Red stem vegetable yogurt flavor sugar broad bean and preparation method thereof - Google Patents

Abstract

The invention discloses a red stem vegetable yogurt flavor sugar broad bean and a preparation method thereof. The red stem vegetable yogurt flavor sugar broad bean is prepared from the following raw materials in parts by weight: 50-60 parts of dried broad beans, 15-25 parts of fresh red stem vegetables, 2-3 parts of broad bean flowers, 1-3 parts of momordica grosvenori, 2-3 parts of pumpkin flowers, 1-2 parts of pearl grass, 2-3 parts of roughhaired holly roots, 5-7 parts of perillaseed powder, 20-35 parts of yogurt, 25-30 parts of white granulated sugar, 15-25 parts of glucos syrup, 2.5-3 parts of honey, 0.5-0.6 part of peanut oil, 0.6-0.8 part of five-spice powder, 0.3-0.4 part of edible salt, 0.1-0.2 part of citric acid, 0.05-0.1 part of gentiooligsaccharide and 5-6 parts of arabic gum. The components such as the red stem vegetables and the perillaseed powder are added into the sugar broad beans, so that the nutrition value of the broad beans is improved. According to the preparation method, the broad beans are baked by the seasonings such as the peanut oil, the edible salt and the five-spice powder, and then syrup prepared from the glucos syrup, the white granulated sugar and the arabic gum covers the surfaces of the broad beans; after the syrup is solidified, the red stem vegetable yogurt flavor sugar broad bean has the characteristics of soft sugar; the taste of the sugar broad bean can be improved; the outer layer of the sugar broad bean is elastic and chewy; the inner layer of the sugar broad bean is crisp; the flavor of the sugar broad bean is enriched; the purslane-coconut flavor sugar broad bean is hierarchical.

Description

A kind of kalimeris head Yoghourt taste sugar broad bean and preparation method thereof

Technical field

The present invention relates to a kind of kalimeris head Yoghourt taste sugar broad bean and preparation method thereof, belong to food processing technology field.

Background technology

Broad bean, also known as lima bean, Buddhist beans, lima bean, river beans, Japan's beans, broad bean, broad bean is containing 8 kinds of essential amino acids, carbohydrate content 47-60%, rich in nutritive value, also containing the important component calcium, zinc, manganese, phosphatide etc. that regulate brain and nerve fiber in broad bean, and containing abundant cholelith alkali, there is the brain strengthening function strengthening memory.Calcium in broad bean, is conducive to bone to the absorption of calcium and calcification, can promotes growing of skeleton.Rich in protein in broad bean, and not containing cholesterol, can food value be improved, angiocardiopathy preventing.Dried broad bean can be made into various snack food, and wherein sugared broad bean is exactly popular a kind of leisure food,

Along with the raising of people's living standard and health perception, more focus on nutrition and health care and the flavor taste of broad bean, but sugared broad bean composition is in the market simple, taste is dull, cannot meet the higher demand of consumer.

Summary of the invention

The object of the invention is to for the deficiencies in the prior art, a kind of kalimeris head Yoghourt taste sugar broad bean and preparation method thereof is provided.

The technical solution used in the present invention is as follows:

A kind of kalimeris head Yoghourt taste sugar broad bean, is made up of the raw material of following weight portion: dried broad bean 50-60, fresh kalimeris head 15-25, broad bean flower 2-3, grosvenor momordica leaf 1-3, pumpkin flower 2-3, Sagina subulata 1-2, scaly holly root 2-3, Perillaseed powder 5-7, Yoghourt 20-25, white granulated sugar 25-30, glucose syrup 15-25, honey 2.5-3, peanut oil 0.5-0.6, five-spice powder 0.6-0.8, salt 0.3-0.4, citric acid 0.1-0.2, oligomeric dragon gallbladder sugar 0.05-0.1, Arabic gum 5-6.

A preparation method for kalimeris head sugar broad bean, comprises the following steps:

(1) dried broad bean is shelled clean, drains without after moisture, instillation peanut oil, winnow with a dustpan even after put into micro-wave oven, high fire is baked to the golden yellow crisp taking-up of broad bean, sprinkles salt, five-spice powder while hot, winnows with a dustpan even, stand-by;

(2) take broad bean flower by formula, grosvenor momordica leaf, pumpkin flower, Sagina subulata, scaly holly root add in the water of 4-6 times amount, boil 40-60 minute with medium and small fire, filter and remove residue, add the fresh kalimeris head after chopping, defibrination, cross 60-80 mesh sieve, obtain kalimeris head and starch;

(3) poured in pot by Yoghourt and boil, then poured in milk by Perillaseed powder and mix well, boil with moderate heat, then add kalimeris head slurry, honey and oligomeric dragon gallbladder sugar while hot, stir, it is 30-40% that low temperature is concentrated into water content, obtains kalimeris head Yoghourt taste concentrate;

(4) get half white granulated sugar, add Arabic gum, mix, add again and be equivalent to Arabic gum weight 10-15 times water, to leave standstill after 1-2 hour infusion at 96-102 DEG C and to transparent, then add glucose syrup and second half white granulated sugar, stir, at 102-108 DEG C, abundant infusion is to soluble solid content at 70-75% again, and stopping heating, treats that temperature is down to 75-80 DEG C, add kalimeris head Yoghourt taste concentrate and citric acid, stir 2-3 minute, obtain kalimeris head Yoghourt taste liquid glucose, heat preservation for standby use;

(5) broad bean that step (1) is obtained is put into polishing pot, start polishing machine, slowly add kalimeris head Yoghourt taste liquid glucose, make broad bean surface overwork liquid glucose, can take the dish out of the pot when broad bean smooth surface is shinny, cool to room temperature, dry, packaging is finished product.

Advantage of the present invention:

The present invention, by kalimeris head defibrination in the decoction liquor of the Chinese herbal medicines such as broad bean flower, grosvenor momordica leaf, pumpkin flower, can improve the healthy nutritive value of kalimeris head, thus improve the nutrition of the outer sugar-coat of sugared broad bean; With the addition of the compositions such as kalimeris head, Perillaseed powder, oligomeric dragon gallbladder sugar in the present invention's sugar broad bean, improve the nutritive value of broad bean, eat for a long time, physical function can be regulated; The condiment baking broad beans such as the present invention first peanut oil, salt, five-spice powder, recycling glucose syrup, white granulated sugar, Arabic gum etc. are made syrup bag and are overlayed on broad bean surface, there is after solidifying the characteristic of soft sweets, not only can improve the outer high resilience of mouthfeel and the chewiness of sugared broad bean, and internal layer is crisp, also can enrich the taste of sugared broad bean, make it be rich in level.

Detailed description of the invention

A kind of kalimeris head Yoghourt taste sugar broad bean, be made up of the raw material of following weight portion (kilogram): dried broad bean 56, fresh kalimeris head 20, broad bean flower 3, grosvenor momordica leaf 2, pumpkin spend 2, Sagina subulata 1.5, scaly holly root 2, Perillaseed powder 6, Yoghourt 22, white granulated sugar 28, glucose syrup 24, honey 2.6, peanut oil 0.6, five-spice powder 0.6, salt 0.3, citric acid 0.15, oligomeric dragon gallbladder sugar 0.08, Arabic gum 5.

A preparation method for kalimeris head sugar broad bean, comprises the following steps:

(1) dried broad bean is shelled clean, drains without after moisture, instillation peanut oil, winnow with a dustpan even after put into micro-wave oven, high fire is baked to the golden yellow crisp taking-up of broad bean, sprinkles salt, five-spice powder while hot, winnows with a dustpan even, stand-by;

(2) take broad bean flower by formula, grosvenor momordica leaf, pumpkin flower, Sagina subulata, scaly holly root add in the water of 5 times amount, boil 55 minutes with medium and small fire, filter and remove residue, add the fresh kalimeris head after chopping, defibrination, cross 80 mesh sieves, obtain kalimeris head and starch;

(3) poured in pot by Yoghourt and boil, then poured in milk by Perillaseed powder and mix well, boil with moderate heat, then add kalimeris head slurry, honey and oligomeric dragon gallbladder sugar while hot, stir, it is 35% that low temperature is concentrated into water content, obtains kalimeris head Yoghourt taste concentrate;

(4) get half white granulated sugar, add Arabic gum, mix, add again and be equivalent to Arabic gum weight 12 times of water, to leave standstill after 1 hour infusion at 98 DEG C and to transparent, then add glucose syrup and second half white granulated sugar, stir, at 105 DEG C, abundant infusion is to soluble solid content 72% again, and stopping heating, treats that temperature is down to 80 DEG C, add kalimeris head Yoghourt taste concentrate and citric acid, stir 2 minutes, obtain kalimeris head Yoghourt taste liquid glucose, heat preservation for standby use;

(5) broad bean that step (1) is obtained is put into polishing pot, start polishing machine, slowly add kalimeris head Yoghourt taste liquid glucose, make broad bean surface overwork liquid glucose, can take the dish out of the pot when broad bean smooth surface is shinny, cool to room temperature, dry, packaging is finished product.

Claims (1)

1. a kalimeris head Yoghourt taste sugar broad bean, it is characterized in that, be made up of the raw material of following weight portion: dried broad bean 50-60, fresh kalimeris head 15-25, broad bean flower 2-3, grosvenor momordica leaf 1-3, pumpkin flower 2-3, Sagina subulata 1-2, scaly holly root 2-3, Perillaseed powder 5-7, Yoghourt 20-25, white granulated sugar 25-30, glucose syrup 15-25, honey 2.5-3, peanut oil 0.5-0.6, five-spice powder 0.6-0.8, salt 0.3-0.4, citric acid 0.1-0.2, oligomeric dragon gallbladder sugar 0.05-0.1, Arabic gum 5-6;

The preparation method of described kalimeris head sugar broad bean, comprises the following steps:

(1) dried broad bean is shelled clean, drains without after moisture, instillation peanut oil, winnow with a dustpan even after put into micro-wave oven, high fire is baked to the golden yellow crisp taking-up of broad bean, sprinkles salt, five-spice powder while hot, winnows with a dustpan even, stand-by;

(2) take broad bean flower by formula, grosvenor momordica leaf, pumpkin flower, Sagina subulata, scaly holly root add in the water of 4-6 times amount, boil 40-60 minute with medium and small fire, filter and remove residue, add the fresh kalimeris head after chopping, defibrination, cross 60-80 mesh sieve, obtain kalimeris head and starch;

(3) poured in pot by Yoghourt and boil, then poured in milk by Perillaseed powder and mix well, boil with moderate heat, then add kalimeris head slurry, honey and oligomeric dragon gallbladder sugar while hot, stir, it is 30-40% that low temperature is concentrated into water content, obtains kalimeris head Yoghourt taste concentrate;

(4) get half white granulated sugar, add Arabic gum, mix, add again and be equivalent to Arabic gum weight 10-15 times water, to leave standstill after 1-2 hour infusion at 96-102 DEG C and to transparent, then add glucose syrup and second half white granulated sugar, stir, at 102-108 DEG C, abundant infusion is to soluble solid content at 70-75% again, and stopping heating, treats that temperature is down to 75-80 DEG C, add kalimeris head Yoghourt taste concentrate and citric acid, stir 2-3 minute, obtain kalimeris head Yoghourt taste liquid glucose, heat preservation for standby use;

(5) broad bean that step (1) is obtained is put into polishing pot, start polishing machine, slowly add kalimeris head Yoghourt taste liquid glucose, make broad bean surface overwork liquid glucose, can take the dish out of the pot when broad bean smooth surface is shinny, cool to room temperature, dry, packaging is finished product.