CN103504103A - Monkey-head mushroom peanut nougat and preparation method thereof - Google Patents
Monkey-head mushroom peanut nougat and preparation method thereof Download PDFInfo
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- CN103504103A CN103504103A CN201310408767.3A CN201310408767A CN103504103A CN 103504103 A CN103504103 A CN 103504103A CN 201310408767 A CN201310408767 A CN 201310408767A CN 103504103 A CN103504103 A CN 103504103A
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Abstract
The invention discloses monkey-head mushroom peanut nougat and a preparation method thereof. The nougat is prepared from the raw materials of, by weight: 50-60 parts of white granulated sugar, 45-55 parts of maltose, 10-15 parts of peanut, 2-4 parts of camellia powder, 10-15 parts of milk powder, 4-6 parts of butter, 5-8 parts of dried protein, 0.5-1 part of vanillin, 1-2 parts of edible salt, 3-5 parts of dried monkey-head mushroom, 2-3 parts of common cowpea leaf, 1-3 parts of sunflower faceplate, 2-3 parts of yangtao actinidia root, 1-2 parts of spreading hedyotis herb, and 2-3 parts of wild grape vine. According to the invention, monkey-head mushroom powder is added, such that nougats with different flavors are produced. Nougat variety is increased, and nougat nutritional health-care value is improved. The produced nougat is sweet, not greasy, crispy, delicious, and chewy, and has the characteristics of sweet taste, low sugar, teeth-sticking prevention, and the like. The nougat is a green, natural, nutritious, and healthy featured snack suitable for all populations.
Description
Technical field
The present invention relates to a kind of hedgehog hydnum nougat with peanut and preparation method thereof, belong to food processing technology field.
Background technology
Nougat has another name called bird knot sugar, and it is a kind of candy being mixed by milk, granulated sugar, starch, syrup, protein, peanut, wet goods, because its entrance is fragrant and sweet, has a burst dense milk, very chews strength, and liked by masses.Yet nougat in the market exists the shortcomings such as material is simple, sugar content is high, designs and varieties are few, be of low nutritive value, and cannot meet the requirement that people are more and more higher.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of hedgehog hydnum nougat with peanut and preparation method thereof is provided.
The technical solution used in the present invention is as follows:
A nougat with peanut, the weight portion proportioning of its each raw material components is: white granulated sugar 50-60, maltose 45-55, shelled peanut 10-15, camellia powder 2-4, milk powder 10-15, cream 4-6, albumen dry 5-8, vanillic aldehyde 0.5-1, salt 1-2, dry Hericium erinaceus 3-5, common cowpea leaf 2-3, floral disc of sunflower 1-3, Chinese actinidia root 2-3, oldenlandia diffusa 1-2, hairy grape stem 2-3.
A preparation method for hedgehog hydnum nougat with peanut, comprises the following steps:
(1) prepare hedgehog hydnum powder
By formulation ratio, take dry Hericium erinaceus, common cowpea leaf, floral disc of sunflower, Chinese actinidia root, oldenlandia diffusa, hairy grape stem, through picking removal of impurities, clean, after spreading for cooling, send into pulverizer and pulverize, dry Hericium erinaceus need not be pulverized, and after pulverizing, crosses 50-80 mesh sieve, Chinese herbal medicine particle after sieving and dry Hericium erinaceus are evenly dropped in Decocting pot, add and be equivalent to dry Hericium erinaceus weight 8-10 water doubly, micro-boiling decocts 20-30 minute, takes out Hericium erinaceus, filter and remove residue, obtains powders A after filtrate is spray-dried;
Hericium erinaceus after taking out is drained away the water, then be placed in baking oven and be dried, oven temperature is controlled at 45-55 ℃, Hericium erinaceus is dropped into crusher for crushing after dry, crosses 100-150 mesh sieve and obtains powder B;
By powders A and powder B mix all with, obtain hedgehog hydnum powder;
(2) roasted peaunt kernel
Shelled peanut is toasted to 10-15 minute at 140-150 ℃ of temperature, bake to golden yellow delicious and crisp, till giving off a strong fragrance, during baking, will stir constantly shelled peanut, in order to avoid the duration and degree of heating is inhomogeneous;
(3) albumen is dry dissolves
Be soaked in 2-3 warm water doubly albumen is dry, with eggbeater rapid stirring to rigid foaming;
(4) preparation inflation glycosyl body
3/4 white granulated sugar and maltose are mixed, then add the water that accounts for compounding substances weight 1/3-1/2, with medium and small fiery infusion, extremely all dissolve into after syrup, filter, infusion 2-3 minute at 125-130 ℃, adds the protein liquid dissolving, beat at a high speed, form loose inflation glycosyl body;
(5) stir off and rush slurry
White granulated sugar and the maltose of residue 1/4 are boiled into syrup, filter, when sugar boiler temperature is raised to 135-140 ℃, slowly pours glycosyl Ti Zhong， limit bevelling into and stir, until be stirred to temperature required and viscosity;
(6) mix
Hedgehog hydnum powder, milk powder, cream, vanillic aldehyde, shelled peanut are added in the glycosyl body being stirred, stir, be stirred to massecuite shape;
(7) cooling forming
After sugar material all stirs, stop heating, massecuite is poured on cooling bench and is lowered the temperature, after slightly cool, on compressing tablet forming machine, be pressed into sheet, be cut into piece, then packing is finished product.
Beneficial effect of the present invention:
The present invention, by adding hedgehog hydnum powder, not only produces differently flavoured nougat, has increased the kind of nougat, and has improved the healthy nutritive value of nougat; The nougat that the present invention produces has that taste is fragrant and sweet, agreeably sweet, crisp-fried is good to eat, low sugar, the resistance to feature such as chew, do not stick to one's teeth, be integrate green, natural, nutrition, keep healthy characteristic pot foods, be applicable to all kinds of crowds edible.
The specific embodiment
a nougat with peanut, the weight portion of its each raw material components (kilogram) proportioning is: white granulated sugar 55, maltose 50, shelled peanut 12, camellia powder 3, milk powder 12, cream 5, albumen are dry 6, vanillic aldehyde 0.8, salt 1.5, dry Hericium erinaceus 4, common cowpea leaf 3, floral disc of sunflower 2, Chinese actinidia root 3, oldenlandia diffusa 2, hairy grape stem 2.
A preparation method for hedgehog hydnum nougat with peanut, comprises the following steps:
(1) prepare hedgehog hydnum powder
By formulation ratio, take dry Hericium erinaceus, common cowpea leaf, floral disc of sunflower, Chinese actinidia root, oldenlandia diffusa, hairy grape stem, through picking removal of impurities, clean, after spreading for cooling, send into pulverizer and pulverize, dry Hericium erinaceus need not be pulverized, and after pulverizing, crosses 80 mesh sieves, Chinese herbal medicine particle after sieving and dry Hericium erinaceus are evenly dropped in Decocting pot, add the water that is equivalent to 10 times of dry Hericium erinaceus weight, micro-boiling decocts 25 minutes, takes out Hericium erinaceus, filter and remove residue, obtains powders A after filtrate is spray-dried;
Hericium erinaceus after taking out is drained away the water, then be placed in baking oven and be dried, oven temperature is 50 ℃, Hericium erinaceus is dropped into crusher for crushing after dry, crosses 100 mesh sieves and obtains powder B;
By powders A and powder B mix all with, obtain hedgehog hydnum powder;
(2) roasted peaunt kernel
Shelled peanut is toasted 10 minutes at 145 ℃ of temperature, bake to golden yellow delicious and crisp, till giving off a strong fragrance, during baking, will stir constantly shelled peanut, in order to avoid the duration and degree of heating is inhomogeneous;
(3) albumen is dry dissolves
Be soaked in the warm water of 2.5 times albumen is dry, with eggbeater rapid stirring to rigid foaming;
(4) preparation inflation glycosyl body
3/4 white granulated sugar and maltose are mixed, then add the water that accounts for compounding substances weight 1/3, with medium and small fiery infusion, extremely all dissolve into after syrup, filter, at 130 ℃, infusion is 2 minutes, adds the protein liquid dissolving, beat at a high speed, form loose inflation glycosyl body;
(5) stir off and rush slurry
White granulated sugar and the maltose of residue 1/4 are boiled into syrup, filter, when sugar boiler temperature is raised to 135 ℃, slowly pours glycosyl Ti Zhong， limit bevelling into and stir, until be stirred to temperature required and viscosity;
(6) mix
Hedgehog hydnum powder, camellia powder, milk powder, cream, vanillic aldehyde, shelled peanut are added in the glycosyl body being stirred, stir, be stirred to massecuite shape;
(7) cooling forming
After sugar material all stirs, stop heating, massecuite is poured on cooling bench and is lowered the temperature, after slightly cool, on compressing tablet forming machine, be pressed into sheet, be cut into piece, then packing is finished product.
Claims (2)
1. a hedgehog hydnum nougat with peanut, it is characterized in that, the weight portion proportioning of its each raw material components is: white granulated sugar 50-60, maltose 45-55, shelled peanut 10-15, camellia powder 2-4, milk powder 10-15, cream 4-6, albumen dry 5-8, vanillic aldehyde 0.5-1, salt 1-2, dry Hericium erinaceus 3-5, common cowpea leaf 2-3, floral disc of sunflower 1-3, Chinese actinidia root 2-3, oldenlandia diffusa 1-2, hairy grape stem 2-3.
2. a preparation method for hedgehog hydnum nougat with peanut as claimed in claim 1, is characterized in that comprising the following steps:
(1) prepare hedgehog hydnum powder
By formulation ratio, take dry Hericium erinaceus, common cowpea leaf, floral disc of sunflower, Chinese actinidia root, oldenlandia diffusa, hairy grape stem, through picking removal of impurities, clean, after spreading for cooling, send into pulverizer and pulverize, dry Hericium erinaceus need not be pulverized, and after pulverizing, crosses 50-80 mesh sieve, Chinese herbal medicine particle after sieving and dry Hericium erinaceus are evenly dropped in Decocting pot, add and be equivalent to dry Hericium erinaceus weight 8-10 water doubly, micro-boiling decocts 20-30 minute, takes out Hericium erinaceus, filter and remove residue, obtains powders A after filtrate is spray-dried;
Hericium erinaceus after taking out is drained away the water, then be placed in baking oven and be dried, oven temperature is controlled at 45-55 ℃, Hericium erinaceus is dropped into crusher for crushing after dry, crosses 100-150 mesh sieve and obtains powder B;
By powders A and powder B mix all with, obtain hedgehog hydnum powder;
(2) roasted peaunt kernel
Shelled peanut is toasted to 10-15 minute at 140-150 ℃ of temperature, bake to golden yellow delicious and crisp, till giving off a strong fragrance, during baking, will stir constantly shelled peanut, in order to avoid the duration and degree of heating is inhomogeneous;
(3) albumen is dry dissolves
Be soaked in 2-3 warm water doubly albumen is dry, with eggbeater rapid stirring to rigid foaming;
(4) preparation inflation glycosyl body
3/4 white granulated sugar and maltose are mixed, then add the water that accounts for compounding substances weight 1/3-1/2, with medium and small fiery infusion, extremely all dissolve into after syrup, filter, infusion 2-3 minute at 125-130 ℃, adds the protein liquid dissolving, beat at a high speed, form loose inflation glycosyl body;
(5) stir off and rush slurry
White granulated sugar and the maltose of residue 1/4 are boiled into syrup, filter, when sugar boiler temperature is raised to 135-140 ℃, slowly pours glycosyl Ti Zhong， limit bevelling into and stir, until be stirred to temperature required and viscosity;
(6) mix
Hedgehog hydnum powder, camellia powder, milk powder, cream, vanillic aldehyde, shelled peanut are added in the glycosyl body being stirred, stir, be stirred to massecuite shape;
(7) cooling forming
After sugar material all stirs, stop heating, massecuite is poured on cooling bench and is lowered the temperature, after slightly cool, on compressing tablet forming machine, be pressed into sheet, be cut into piece, then packing is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408767.3A CN103504103B (en) | 2013-09-10 | 2013-09-10 | A kind of Monkey-head mushroom peanut nougat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310408767.3A CN103504103B (en) | 2013-09-10 | 2013-09-10 | A kind of Monkey-head mushroom peanut nougat and preparation method thereof |
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| CN103504103A true CN103504103A (en) | 2014-01-15 |
| CN103504103B CN103504103B (en) | 2015-11-25 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907738A (en) * | 2014-04-29 | 2014-07-09 | 马国丰 | Hericium erinaceus protein candy and making process thereof |
| CN104171237A (en) * | 2014-08-05 | 2014-12-03 | 乳山市华隆生物科技有限公司 | Low-sugar hericium-coated peanuts and preparation method thereof |
| CN105104679A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Nougat with toxin expelling and beautifying effects |
| CN106135608A (en) * | 2016-06-24 | 2016-11-23 | 安徽小龙人食品股份有限公司 | A kind of hericium erinaceus health-care type nougat with peanut |
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
| CN108576348A (en) * | 2018-05-18 | 2018-09-28 | 江南大学 | A kind of preparation method and product of albumen nougat with peanut |
| CN108719559A (en) * | 2017-04-25 | 2018-11-02 | 浙江泛亚生物医药股份有限公司 | A kind of Periostracum cicadae nougat and preparation method thereof |
| CN112136956A (en) * | 2020-09-22 | 2020-12-29 | 诸暨市福佑农业开发有限公司 | Production process of sea salt Chinese torreya sugar |
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| CN1520737A (en) * | 2003-02-13 | 2004-08-18 | 广州福寿仙保健品有限公司 | Vitamin polysaccharide candy and its process |
| CN101433256A (en) * | 2008-12-25 | 2009-05-20 | 王工一 | Nougat and preparation method thereof |
| CN101731424A (en) * | 2009-12-31 | 2010-06-16 | 合肥中科小陶食品有限公司 | Nougat and production method thereof |
| CN102178024A (en) * | 2011-05-10 | 2011-09-14 | 杭州英仕利生物科技有限公司 | Peanut nougats with tea flavor and preparation method |
| CN102511618A (en) * | 2011-12-28 | 2012-06-27 | 津市市中意糖果有限公司 | Pulp nougat and production method thereof |
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2013
- 2013-09-10 CN CN201310408767.3A patent/CN103504103B/en not_active Expired - Fee Related
Patent Citations (5)
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| CN1520737A (en) * | 2003-02-13 | 2004-08-18 | 广州福寿仙保健品有限公司 | Vitamin polysaccharide candy and its process |
| CN101433256A (en) * | 2008-12-25 | 2009-05-20 | 王工一 | Nougat and preparation method thereof |
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| CN102511618A (en) * | 2011-12-28 | 2012-06-27 | 津市市中意糖果有限公司 | Pulp nougat and production method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907738A (en) * | 2014-04-29 | 2014-07-09 | 马国丰 | Hericium erinaceus protein candy and making process thereof |
| CN104171237A (en) * | 2014-08-05 | 2014-12-03 | 乳山市华隆生物科技有限公司 | Low-sugar hericium-coated peanuts and preparation method thereof |
| CN105104679A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Nougat with toxin expelling and beautifying effects |
| CN106135608A (en) * | 2016-06-24 | 2016-11-23 | 安徽小龙人食品股份有限公司 | A kind of hericium erinaceus health-care type nougat with peanut |
| CN108719559A (en) * | 2017-04-25 | 2018-11-02 | 浙江泛亚生物医药股份有限公司 | A kind of Periostracum cicadae nougat and preparation method thereof |
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
| CN108576348A (en) * | 2018-05-18 | 2018-09-28 | 江南大学 | A kind of preparation method and product of albumen nougat with peanut |
| CN108576348B (en) * | 2018-05-18 | 2020-11-27 | 江南大学 | Preparation method of protein peanut nougat and product |
| CN112136956A (en) * | 2020-09-22 | 2020-12-29 | 诸暨市福佑农业开发有限公司 | Production process of sea salt Chinese torreya sugar |
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| Publication number | Publication date |
|---|---|
| CN103504103B (en) | 2015-11-25 |
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