CN103300300A - Mulberry and camellia sugar broad bean and preparation method thereof - Google Patents

Abstract

The invention discloses a mulberry and camellia sugar broad bean and a preparation method thereof. The mulberry and camellia sugar broad bean is prepared from the following raw materials in parts by weight: 45-55 parts of dried broad beans, 15-20 parts of fresh mulberry, 3-4 parts of rehmannia flowers 2-3 parts of sunflower discs, 1-3 parts of hawthorn leaves, 2-3 parts of winter melon roots, 4-6 parts of hawthorn seed powder, 2-3 parts of pumpkin seed powder, 12-18 parts of fresh milk, 20-30 parts of white granulated sugar, 15-25 parts of glucose syrup, 2-3 parts of honey, 0.3-0.6 part of corn oil, 0.5-1 part of pepper powder, 0.3-0.4 part of edible salt, 0.1-0.2 part of malic acid, 0.05-0.1 part of cotton seed sugar and 3-5 parts of konjac gum. The components such as the mulberry, the rehmannia flower and the pumpkin seed 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 corn oil, the edible salt and the pepper powder, and then syrup prepared from the glucose syrup, the white granulated sugar and the konjac gum covers the surfaces of the broad beans; after the syrup is solidified, the kiwi fruit milk flavor sugar broad bean has the characteristics of soft sugar; the taste of the sugar broad bean can be improved; the outer layer of each sugar broad bean is elastic and chewy; the inner layer of each 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 mulberry fruit camellia sugar broad bean and preparation method thereof

Technical field

The present invention relates to a kind of mulberry fruit camellia sugar broad bean and preparation method thereof, belong to food processing technology field.

Background technology

Broad bean, claim lima bean, Buddhist beans, lima bean, river beans, Japan's beans, broad bean again, broad bean contains 8 kinds of essential amino acids, carbohydrate content 47-60%, nutritive value is abundant, also contain the important component calcium of regulating brain and nerve fiber, zinc, manganese, phosphatide etc. in the broad bean, and contain abundant cholelith alkali, the brain strengthening function that strengthens memory is arranged.Calcium in the broad bean is conducive to bone to absorption and the calcification of calcium, can promote growing of skeleton.Rich in protein in the broad bean, and do not contain cholesterol, can improve food value, angiocardiopathy preventing.Dried broad bean can be made into various leisure pot foods, 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, pay attention to nourishing healthy and the flavor taste of broad bean more, yet sugared broad bean composition in the market is simple, the taste dullness can't satisfy consumer's higher demand.

Summary of the invention

The objective of the invention is at the deficiencies in the prior art, a kind of mulberry fruit camellia sugar broad bean and preparation method thereof is provided.

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

A kind of mulberry fruit camellia sugar broad bean is made by the raw material of following weight portion: dried broad bean 45-55, bright mulberry fruit 15-20, adhesive rehmannia flower 3-4, floral disc of sunflower into 2-3, leaves of Hawthorn 1-3, Chinese waxgourd stem 2-3, Chinese hawthorn seed powder 4-6, pumpkin powder 2-3, fresh milk 12-18, white granulated sugar 20-30, glucose syrup 15-25, honey 2-3, corn oil 0.3-0.6, pepper powder 0.5-1, salt 0.3-0.4, malic acid 0.1-0.2, raffinose 0.05-0.1, konjac glucomannan 3-5.

A kind of preparation method of mulberry fruit sugar broad bean may further comprise the steps:

(1) dried broad bean is shelled clean, drain no moisture after, splash into corn oil, winnow with a dustpan and put into micro-wave oven after even, high fire is roasting to sprinkle salt, pepper powder while hot to the golden yellow crisp taking-up of broad bean, it is even to winnow with a dustpan, stand-by;

(2) take by weighing adhesive rehmannia flower, floral disc of sunflower into, leaves of Hawthorn, Chinese waxgourd stem by prescription and add in the water that 3-4 doubly measures, boiled 30-50 minute with medium and small fire, filter and remove residue adds bright mulberry fruit, and defibrination is crossed the 50-60 mesh sieve, gets mulberry fruit and starches;

(3) fresh milk is poured in the pot boiled, Chinese hawthorn seed powder and pumpkin powder are poured in the milk mixed well again, boil with moderate heat, add mulberry fruit slurry, honey and raffinose then while hot, stir, it is 30-40% that low temperature is concentrated into water content, gets mulberry fruit camellia concentrate;

(4) get half white granulated sugar, add konjac glucomannan, mix, add again and be equivalent to 10-12 times of water of konjac glucomannan weight, leave standstill after 1-2 hour in 98-102 ℃ of following infusion to transparent, add glucose syrup and second half white granulated sugar then, stir, again in 104-108 ℃ down abundant infusion to soluble solid content at 70-75%, stop heating, treat that temperature is down to 75-80 ℃, add mulberry fruit camellia concentrate and malic acid, stirred 2-3 minute, and got mulberry fruit camellia liquid glucose, heat preservation for standby use;

(5) broad bean that step (1) is made is put into the polishing pot, starts polishing machine, slowly adds mulberry fruit camellia liquid glucose, makes the broad bean surface overwork liquid glucose, when the broad bean smooth surface is shinny, can take the dish out of the pot, and cool to room temperature, oven dry, packing is finished product.

Advantage of the present invention:

The present invention can improve the healthy nutritive value of mulberry fruit with mulberry fruit defibrination in the decoction liquor of Chinese herbal medicines such as adhesive rehmannia flower, floral disc of sunflower into, leaves of Hawthorn, thereby improves the nutrition of the outer sugar-coat of sugared broad bean; Add compositions such as mulberry fruit, Chinese hawthorn seed powder, pumpkin powder, raffinose in the present invention's sugar broad bean, improved the nutritive value of broad bean, long-term edible, can regulate physical function; Condiment baking broad beans such as the present invention elder generation corn oil, salt, pepper powder, recycling glucose syrup, white granulated sugar, konjac glucomannan etc. are made syrup bag and are overlayed on the broad bean surface, the characteristic that has soft sweets after solidifying, 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.

The specific embodiment

A kind of mulberry fruit camellia sugar broad bean is made by the raw material of following weight portion (kilogram): dried broad bean 50, bright mulberry fruit 16, adhesive rehmannia flower 3, floral disc of sunflower into 3, leaves of Hawthorn 2, Chinese waxgourd stem 2, Chinese hawthorn seed powder 5, pumpkin powder 3, fresh milk 16, white granulated sugar 25, glucose syrup 20, honey 2, corn oil 0.5, pepper powder 0.8, salt 0.4, malic acid 0.2, raffinose 0.08, konjac glucomannan 4.

A kind of preparation method of mulberry fruit sugar broad bean is characterized in that may further comprise the steps:

(1) dried broad bean is shelled clean, drain no moisture after, splash into corn oil, winnow with a dustpan and put into micro-wave oven after even, high fire is roasting to sprinkle salt, pepper powder while hot to the golden yellow crisp taking-up of broad bean, it is even to winnow with a dustpan, stand-by;

(2) take by weighing in the water of adhesive rehmannia flower, floral disc of sunflower into, leaves of Hawthorn, 4 times of amounts of Chinese waxgourd stem adding by prescription, boiled 45 minutes with medium and small fire, filter and remove residue adds bright mulberry fruit, and defibrination is crossed 60 mesh sieves, gets the mulberry fruit slurry;

(3) fresh milk is poured in the pot boiled, Chinese hawthorn seed powder and pumpkin powder are poured in the milk mixed well again, boil with moderate heat, add mulberry fruit slurry, honey and raffinose then while hot, stir, it is 30% that low temperature is concentrated into water content, gets mulberry fruit camellia concentrate;

(4) get half white granulated sugar, add konjac glucomannan, mix, add again and be equivalent to 10-12 times of water of konjac glucomannan weight, leave standstill after 1 hour in 102 ℃ of following infusions to transparent, add glucose syrup and second half white granulated sugar then, stir, again in 108 ℃ down abundant infusions to soluble solid content 72%, stop heating, treat that temperature is down to 80 ℃, add mulberry fruit camellia concentrate and malic acid, stirred 2 minutes, and got mulberry fruit camellia liquid glucose, heat preservation for standby use;

(5) broad bean that step (1) is made is put into the polishing pot, starts polishing machine, slowly adds mulberry fruit camellia liquid glucose, makes the broad bean surface overwork liquid glucose, when the broad bean smooth surface is shinny, can take the dish out of the pot, and cool to room temperature, oven dry, packing is finished product.

Claims (2)

1. mulberry fruit camellia sugar broad bean, it is characterized in that, made by the raw material of following weight portion: dried broad bean 45-55, bright mulberry fruit 15-20, adhesive rehmannia flower 3-4, floral disc of sunflower into 2-3, leaves of Hawthorn 1-3, Chinese waxgourd stem 2-3, Chinese hawthorn seed powder 4-6, pumpkin powder 2-3, fresh milk 12-18, white granulated sugar 20-30, glucose syrup 15-25, honey 2-3, corn oil 0.3-0.6, pepper powder 0.5-1, salt 0.3-0.4, malic acid 0.1-0.2, raffinose 0.05-0.1, konjac glucomannan 3-5.

2. the preparation method of a mulberry fruit as claimed in claim 1 sugar broad bean is characterized in that may further comprise the steps:

(1) dried broad bean is shelled clean, drain no moisture after, splash into corn oil, winnow with a dustpan and put into micro-wave oven after even, high fire is roasting to sprinkle salt, pepper powder while hot to the golden yellow crisp taking-up of broad bean, it is even to winnow with a dustpan, stand-by;

(2) take by weighing adhesive rehmannia flower, floral disc of sunflower into, leaves of Hawthorn, Chinese waxgourd stem by prescription and add in the water that 3-4 doubly measures, boiled 30-50 minute with medium and small fire, filter and remove residue adds bright mulberry fruit, and defibrination is crossed the 50-60 mesh sieve, gets mulberry fruit and starches;

(3) fresh milk is poured in the pot boiled, Chinese hawthorn seed powder and pumpkin powder are poured in the milk mixed well again, boil with moderate heat, add mulberry fruit slurry, honey and raffinose then while hot, stir, it is 30-40% that low temperature is concentrated into water content, gets mulberry fruit camellia concentrate;

(4) get half white granulated sugar, add konjac glucomannan, mix, add again and be equivalent to 10-12 times of water of konjac glucomannan weight, leave standstill after 1-2 hour in 98-102 ℃ of following infusion to transparent, add glucose syrup and second half white granulated sugar then, stir, again in 104-108 ℃ down abundant infusion to soluble solid content at 70-75%, stop heating, treat that temperature is down to 75-80 ℃, add mulberry fruit camellia concentrate and malic acid, stirred 2-3 minute, and got mulberry fruit camellia liquid glucose, heat preservation for standby use;

(5) broad bean that step (1) is made is put into the polishing pot, starts polishing machine, slowly adds mulberry fruit camellia liquid glucose, makes the broad bean surface overwork liquid glucose, when the broad bean smooth surface is shinny, can take the dish out of the pot, and cool to room temperature, oven dry, packing is finished product.