CN103504103B - A kind of Monkey-head mushroom peanut nougat and preparation method thereof - Google Patents
A kind of Monkey-head mushroom peanut nougat and preparation method thereof Download PDFInfo
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- CN103504103B CN103504103B CN201310408767.3A CN201310408767A CN103504103B CN 103504103 B CN103504103 B CN 103504103B CN 201310408767 A CN201310408767 A CN 201310408767A CN 103504103 B CN103504103 B CN 103504103B
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- nougat
- hericium erinaceus
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Abstract
The invention discloses a kind of Monkey-head mushroom peanut nougat and preparation method thereof, the weight of its each raw material components is: white granulated sugar 50-60, maltose 45-55, shelled peanut 10-15, camellia pollen 2-4, milk powder 10-15, cream 4-6, albumen do 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.The present invention, by adding hedgehog hydnum powder, not only produces differently flavoured nougat, adds the kind of nougat, and improve 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, resistance toly to chew, the feature such as do not stick to one's teeth, be integrate green, natural, nutrition, keep healthy characteristic pot foods, be applicable to all kinds of crowd and eat.
Description
Technical field
The present invention relates to a kind of Monkey-head mushroom peanut nougat 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 be 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 extensively like by masses.But nougat in the market also 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 more and more higher requirement of people.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of Monkey-head mushroom peanut nougat and preparation method thereof is provided.
The technical solution used in the present invention is as follows:
A kind of Monkey-head mushroom peanut nougat, the weight of its each raw material components is: white granulated sugar 50-60, maltose 45-55, shelled peanut 10-15, camellia pollen 2-4, milk powder 10-15, cream 4-6, albumen do 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 Monkey-head mushroom peanut nougat, comprises the following steps:
(1) hedgehog hydnum powder is prepared
Dry Hericium erinaceus, common cowpea leaf, floral disc of sunflower, Chinese actinidia root, oldenlandia diffusa, hairy grape stem is taken by formulation ratio, through picking removal of impurities, cleaning, after spreading for cooling, feeding pulverizer is pulverized, and dry Hericium erinaceus need not be pulverized, and crosses 50-80 mesh sieve after pulverizing, 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;
Drained away the water by Hericium erinaceus after taking out, then place and carry out drying in an oven, oven temperature controls, at 45-55 DEG C, after drying, Hericium erinaceus to be dropped into crusher for crushing, crosses 100-150 mesh sieve and obtains powder B;
Powders A and powder B are mixed all with, obtain hedgehog hydnum powder;
(2) roasted peaunt kernel
Shelled peanut is toasted 10-15 minute at 140-150 DEG C of temperature, bakes to golden yellow delicious and crisp, till giving off a strong fragrance, during baking, shelled peanut will be stirred constantly, in order to avoid the duration and degree of heating is uneven;
(3) albumen is dry dissolves
Be soaked in 2-3 warm water doubly, with eggbeater rapid stirring to rigid foaming by dry for albumen;
(4) preparation inflation glycosyl body
The white granulated sugar of 3/4 and maltose are mixed, then adds the water accounting for compounding substances weight 1/3-1/2, after extremely all dissolving into syrup with medium and small fiery infusion, filter, infusion 2-3 minute at 125-130 DEG C, adds the protein liquid dissolved, beat at a high speed, form loose inflation glycosyl body;
(5) punching of stirring off is starched
The white granulated sugar of residue 1/4 and maltose are boiled into syrup, filter, when sugar boiler temperature is raised to 135-140 DEG C, slowly pour in glycosyl body, limit bevelling stirs, until be stirred to temperature required with viscosity till;
(6) mix
Hedgehog hydnum powder, milk powder, cream, vanillic aldehyde, shelled peanut are added in the glycosyl body be stirred, stir, be stirred to massecuite shape;
(7) cooling forming
After sugar material all stirs, stop heating, be poured on by massecuite on cooling bench and lower the temperature, after slightly cool, compressing tablet forming machine be pressed into sheet, be cut into block, then packaging is finished product.
Beneficial effect of the present invention:
The present invention, by adding hedgehog hydnum powder, not only produces differently flavoured nougat, adds the kind of nougat, and improve 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, resistance toly to chew, the feature such as do not stick to one's teeth, be integrate green, natural, nutrition, keep healthy characteristic pot foods, be applicable to all kinds of crowd and eat.
Detailed description of the invention
A kind of Monkey-head mushroom peanut nougat, weight portion (kilogram) proportioning of its each raw material components is: white granulated sugar 55, maltose 50, shelled peanut 12, camellia pollen 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 Monkey-head mushroom peanut nougat, comprises the following steps:
(1) hedgehog hydnum powder is prepared
Dry Hericium erinaceus, common cowpea leaf, floral disc of sunflower, Chinese actinidia root, oldenlandia diffusa, hairy grape stem is taken by formulation ratio, through picking removal of impurities, cleaning, after spreading for cooling, feeding pulverizer is pulverized, and dry Hericium erinaceus need not be pulverized, and crosses 80 mesh sieves after pulverizing, Chinese herbal medicine particle after sieving and dry Hericium erinaceus are evenly dropped in Decocting pot, add the water being equivalent to dry Hericium erinaceus weight 10 times, micro-decoction 25 minutes of boiling, take out Hericium erinaceus, filter and remove residue, obtains powders A after filtrate is spray-dried;
Drained away the water by Hericium erinaceus after taking out, then place and carry out drying in an oven, oven temperature is 50 DEG C, after drying, Hericium erinaceus is dropped into crusher for crushing, crosses 100 mesh sieves and obtains powder B;
Powders A and powder B are mixed all with, obtain hedgehog hydnum powder;
(2) roasted peaunt kernel
Shelled peanut is toasted 10 minutes at 145 DEG C of temperature, bakes to golden yellow delicious and crisp, till giving off a strong fragrance, during baking, shelled peanut will be stirred constantly, in order to avoid the duration and degree of heating is uneven;
(3) albumen is dry dissolves
Be soaked in the warm water of 2.5 times by dry for albumen, with eggbeater rapid stirring to rigid foaming;
(4) preparation inflation glycosyl body
The white granulated sugar of 3/4 and maltose are mixed, then adds the water accounting for compounding substances weight 1/3, after extremely all dissolving into syrup with medium and small fiery infusion, filter, at 130 DEG C, infusion 2 minutes, adds the protein liquid dissolved, beat at a high speed, form loose inflation glycosyl body;
(5) punching of stirring off is starched
The white granulated sugar of residue 1/4 and maltose are boiled into syrup, filter, when sugar boiler temperature is raised to 135 DEG C, slowly pour in glycosyl body, limit bevelling stirs, until be stirred to temperature required with viscosity till;
(6) mix
Hedgehog hydnum powder, camellia pollen, milk powder, cream, vanillic aldehyde, shelled peanut are added in the glycosyl body be stirred, stir, be stirred to massecuite shape;
(7) cooling forming
After sugar material all stirs, stop heating, be poured on by massecuite on cooling bench and lower the temperature, after slightly cool, compressing tablet forming machine be pressed into sheet, be cut into block, then packaging is finished product.
Claims (1)
1. a Monkey-head mushroom peanut nougat, it is characterized in that, the weight of its each raw material components is: white granulated sugar 50-60, maltose 45-55, shelled peanut 10-15, camellia pollen 2-4, milk powder 10-15, cream 4-6, albumen do 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;
The preparation method of described Monkey-head mushroom peanut nougat, comprises the following steps:
(1) hedgehog hydnum powder is prepared
Dry Hericium erinaceus, common cowpea leaf, floral disc of sunflower, Chinese actinidia root, oldenlandia diffusa, hairy grape stem is taken by formulation ratio, through picking removal of impurities, cleaning, after spreading for cooling, feeding pulverizer is pulverized, and dry Hericium erinaceus need not be pulverized, and crosses 50-80 mesh sieve after pulverizing, 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;
Drained away the water by Hericium erinaceus after taking out, then place and carry out drying in an oven, oven temperature controls, at 45-55 DEG C, after drying, Hericium erinaceus to be dropped into crusher for crushing, crosses 100-150 mesh sieve and obtains powder B;
Powders A and powder B are mixed all with, obtain hedgehog hydnum powder;
(2) roasted peaunt kernel
Shelled peanut is toasted 10-15 minute at 140-150 DEG C of temperature, bakes to golden yellow delicious and crisp, till giving off a strong fragrance, during baking, shelled peanut will be stirred constantly, in order to avoid the duration and degree of heating is uneven;
(3) albumen is dry dissolves
Be soaked in 2-3 warm water doubly, with eggbeater rapid stirring to rigid foaming by dry for albumen;
(4) preparation inflation glycosyl body
The white granulated sugar of 3/4 and the maltose of 3/4 are mixed, add the water accounting for compounding substances weight 1/3-1/2 again, after extremely all dissolving into syrup with medium and small fiery infusion, filter, infusion 2-3 minute at 125-130 DEG C, what add that step (3) obtains dissolves and stirs the dry solution of albumen of foaming, beats at a high speed, forms loose inflation glycosyl body;
(5) punching of stirring off is starched
The white granulated sugar of residue 1/4 and the maltose of 1/4 are boiled into syrup, filter, when sugar boiler temperature is raised to 135-140 DEG C, slowly pour in glycosyl body, limit bevelling stirs, until be stirred to temperature required with viscosity till;
(6) mix
What hedgehog hydnum powder, camellia pollen, milk powder, cream, vanillic aldehyde, shelled peanut are joined step (5) obtains adds syrup and is stirred to temperature required with the glycosyl body of viscosity, stirs, is stirred to massecuite shape;
(7) cooling forming
After sugar material all stirs, stop heating, be poured on by massecuite on cooling bench and lower the temperature, after slightly cool, compressing tablet forming machine be pressed into sheet, be cut into block, then packaging is finished product.
Priority Applications (1)
| 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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| 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 CN103504103A (en) | 2014-01-15 |
| CN103504103B true CN103504103B (en) | 2015-11-25 |
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Families Citing this family (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 |
| 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 |
| CN108576348B (en) * | 2018-05-18 | 2020-11-27 | 江南大学 | Preparation method of protein peanut nougat and product |
| CN112136956B (en) * | 2020-09-22 | 2022-12-20 | 诸暨市福佑农业开发有限公司 | Production process of sea salt Chinese torreya sugar |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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