CN103330041A - Jerusalem artichoke-pine pollen sugar broad bean and preparation method thereof - Google Patents

Abstract

The invention discloses a jerusalem artichoke-pine pollen sugar broad bean and a preparation method thereof. The jerusalem artichoke-pine pollen sugar broad bean is made by the following raw materials by weight: 45-55 parts of dry broad beans, 15-20 parts of fresh jerusalem artichoke, 1-3 parts of pear tree root, 2-3 parts of broad been shells, 1-2 parts of hard rush, 2-3 parts of leaves of microcos paniculata, 4-6 parts of pine pollen, 2-3 parts of gourd seed powder, 10-15 parts of fresh mare's milk, 20-25 parts of white sugar, 15-20 parts of corn syrup, 2-3 parts of honey, 0.4-0.5 part of rapeseed oil, 0.5-0.8 part of curry powder, 0.25-0.35 part of salt, 0.1-0.2 part of citric acid, 0.05-0.1 part of fructo-oligosaccharide and 4-5 parts of guar gum. Ingredients such as jerusalem artichoke, pine pollen, gourd seed powder and the like are added in the sugar broad bean provided by the invention, so that nutritional value of the broad beans is increased. The hawthorn-barley leaf sugar broad bean is prepared by firstly baking the broad beans by using spices such as rapeseed oil, salt, curry powder; and then preparing sugar syrup by using corn syrup, white sugar, guar gum and the like; and coating the sugar syrup on the surfaces of the broad beans. The sugar syrup has the characteristic of soft sugar after being solidified, and can not only increase the taste of the broad beans, enabling the outer layer to be flexible and have chewing sense while the inner layer to be crispy, but also enrich the taste of the sugar broad bean, enabling the tastes of the sugar broad bean to be hierarchical.

Description

A kind of jerusalem artichoke preserved egg sugar broad bean and preparation method thereof

Technical field

The present invention relates to a kind of jerusalem artichoke preserved egg 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 jerusalem artichoke preserved egg sugar broad bean and preparation method thereof is provided.

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

A kind of jerusalem artichoke preserved egg sugar broad bean is made by the raw material of following weight portion: dried broad bean 45-55, bright jerusalem artichoke 15-20, bretschneider pear root 1-3, broad been skin 2-3, rush 1-2, buzhaye 2-3, pollen pini 4-6, cucurbit seed powder 2-3, bright mare's milk 10-15, white granulated sugar 20-25, corn syrup 15-20, honey 2-3, rapeseed oil 0.4-0.5, curry powder 0.5-0.8, salt 0.25-0.35, citric acid 0.1-0.2, FOS 0.05-0.1, guar gum 4-5.

A kind of preparation method of levulin broad bean may further comprise the steps:

(1) dried broad bean is shelled clean, drain no moisture after, splash into rapeseed oil, winnow with a dustpan and put into micro-wave oven after even, high fire is roasting to sprinkle salt, curry 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 bretschneider pear root, broad been skin, rush, buzhaye by prescription and add in the water that 4-5 doubly measures, boiled 40-50 minute with medium and small fire, filter and remove residue adds bright jerusalem artichoke, and defibrination is crossed the 50-60 mesh sieve, gets jerusalem artichoke and starches;

(3) bright mare's milk is poured in the pot boiled, pollen pini and cucurbit seed powder are poured in the milk mixed well again, boil with moderate heat, add jerusalem artichoke slurry, honey and FOS then while hot, stir, it is 30-35% that low temperature is concentrated into water content, gets jerusalem artichoke preserved egg concentrate;

(4) get half white granulated sugar, add guar gum, mix, add again and be equivalent to 10-12 times of water of guar gum weight, leave standstill after 1-2 hour in 95-98 ℃ of following infusion to transparent, add corn syrup and second half white granulated sugar then, stir, again in 102-106 ℃ down abundant infusion to soluble solid content at 70-75%, stop heating, treat that temperature is down to 70-80 ℃, add jerusalem artichoke preserved egg concentrate and citric acid, stirred 2-3 minute, and got jerusalem artichoke preserved egg 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 jerusalem artichoke preserved egg 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 jerusalem artichoke with jerusalem artichoke defibrination in the decoction liquor of Chinese herbal medicines such as bretschneider pear root, broad been skin, rush, thereby improves the nutrition of the outer sugar-coat of sugared broad bean; Add compositions such as jerusalem artichoke, pollen pini, cucurbit seed powder, FOS 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 rapeseed oil, salt, curry powder, recycling corn syrup, white granulated sugar, guar gum 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 jerusalem artichoke preserved egg sugar broad bean is made by the raw material of following weight portion (kilogram): dried broad bean 50, bright jerusalem artichoke 16, bretschneider pear root 2, broad been skin 3, rush 1, buzhaye 2, pollen pini 5, cucurbit seed powder 3, bright mare's milk 12, white granulated sugar 20, corn syrup 18, honey 2, rapeseed oil 0.4, curry powder 0.6, salt 0.3, citric acid 0.1, FOS 0.07, guar gum 5.

A kind of preparation method of levulin broad bean may further comprise the steps:

(1) dried broad bean is shelled clean, drain no moisture after, splash into rapeseed oil, winnow with a dustpan and put into micro-wave oven after even, high fire is roasting to sprinkle salt, curry 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 bretschneider pear root, broad been skin, rush, 5 times of amounts of buzhaye adding by prescription, boiled 50 minutes with medium and small fire, filter and remove residue adds bright jerusalem artichoke, and defibrination is crossed 60 mesh sieves, gets the jerusalem artichoke slurry;

(3) bright mare's milk is poured in the pot boiled, pollen pini and cucurbit seed powder are poured in the milk mixed well again, boil with moderate heat, add jerusalem artichoke slurry, honey and FOS then while hot, stir, it is 32% that low temperature is concentrated into water content, gets jerusalem artichoke preserved egg concentrate;

(4) get half white granulated sugar, add guar gum, mix, add again and be equivalent to 10-12 times of water of guar gum weight, leave standstill after 2 hours in 98 ℃ of following infusions to transparent, add corn syrup and second half white granulated sugar then, stir, again in 105 ℃ down abundant infusions to soluble solid content 75%, stop heating, treat that temperature is down to 70 ℃, add jerusalem artichoke preserved egg concentrate and citric acid, stirred 3 minutes, and got jerusalem artichoke preserved egg 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 jerusalem artichoke preserved egg 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. jerusalem artichoke preserved egg sugar broad bean, it is characterized in that, made by the raw material of following weight portion: dried broad bean 45-55, bright jerusalem artichoke 15-20, bretschneider pear root 1-3, broad been skin 2-3, rush 1-2, buzhaye 2-3, pollen pini 4-6, cucurbit seed powder 2-3, bright mare's milk 10-15, white granulated sugar 20-25, corn syrup 15-20, honey 2-3, rapeseed oil 0.4-0.5, curry powder 0.5-0.8, salt 0.25-0.35, citric acid 0.1-0.2, FOS 0.05-0.1, guar gum 4-5.

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

(1) dried broad bean is shelled clean, drain no moisture after, splash into rapeseed oil, winnow with a dustpan and put into micro-wave oven after even, high fire is roasting to sprinkle salt, curry 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 bretschneider pear root, broad been skin, rush, buzhaye by prescription and add in the water that 4-5 doubly measures, boiled 40-50 minute with medium and small fire, filter and remove residue adds bright jerusalem artichoke, and defibrination is crossed the 50-60 mesh sieve, gets jerusalem artichoke and starches;

(3) bright mare's milk is poured in the pot boiled, pollen pini and cucurbit seed powder are poured in the milk mixed well again, boil with moderate heat, add jerusalem artichoke slurry, honey and FOS then while hot, stir, it is 30-35% that low temperature is concentrated into water content, gets jerusalem artichoke preserved egg concentrate;

(4) get half white granulated sugar, add guar gum, mix, add again and be equivalent to 10-12 times of water of guar gum weight, leave standstill after 1-2 hour in 95-98 ℃ of following infusion to transparent, add corn syrup and second half white granulated sugar then, stir, again in 102-106 ℃ down abundant infusion to soluble solid content at 70-75%, stop heating, treat that temperature is down to 70-80 ℃, add jerusalem artichoke preserved egg concentrate and citric acid, stirred 2-3 minute, and got jerusalem artichoke preserved egg 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 jerusalem artichoke preserved egg 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.