CN103636891B - A kind of rose crunchy candy and preparation method thereof - Google Patents
A kind of rose crunchy candy and preparation method thereof Download PDFInfo
- Publication number
- CN103636891B CN103636891B CN201310600050.9A CN201310600050A CN103636891B CN 103636891 B CN103636891 B CN 103636891B CN 201310600050 A CN201310600050 A CN 201310600050A CN 103636891 B CN103636891 B CN 103636891B
- Authority
- CN
- China
- Prior art keywords
- rose
- crisp
- frame
- crumb
- pressure wheel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to the preparation of a kind of cake, particularly relate to a kind of rose crunchy candy and preparation method thereof.It is sandwich construction, and innermost layer is the crisp core of rose, and the crisp core of described rose is outward crisp sweets crumb, and the interlayer of fixing described crisp sweets crumb is frame; It comprises crisp sweets crumb 85-115 part by weight, rose crisp core 10-20 part, frame 15-28 part; Described crisp sweets crumb comprises gelatinized flour 35-45 part by weight, Icing Sugar 25-35 part, ripe sesame 25-35 part; The crisp core of described rose comprises crisp sweets bits 3-15 part by weight, sesame bits 0.5-3 part, Icing Sugar 1-6 part, rose paste 0.5-3 part.Its preparation method is: batching; Roll pressure: frame rolled pressure, stretch; Filling and folding: the frame after rolling pressure adds crisp sweets crumb, then folding frame, after folding, then rolls pressure, filling again; Through multilayer folding, roll pressure, filling after, add the crisp core of the rose including rose paste, be rolled into strip embryo of silkworms; Be shaped; Stripping and slicing.Rose crunchy candy fragrance alcohol of the present invention is strongly fragrant, agreeably sweet, not easily loose.
Description
Technical field
The present invention relates to the preparation of a kind of cake, particularly relate to a kind of rose crunchy candy and preparation method thereof.
Background technology
Crisp sweets are a kind of traditional foods, and traditional crisp sweets make bone with maltose, adopt flour to be that raw material is prepared from.
CN1158935C (2004-7-28) discloses a kind of corn crunchy candy, but this patent does not relate to how preparing agreeably sweet, not easily rosewater crisp sweets of loose, tool.
Summary of the invention
An object of the present invention is to provide a kind of agreeably sweet, not easily rosewater rose crunchy candy of loose, tool.
First technical purpose of the present invention is achieved by the following technical programs:
A kind of rose crunchy candy, it is sandwich construction, and innermost layer is the crisp core of rose, and the crisp core of described rose is outward crisp sweets crumb, and the interlayer of fixing described crisp sweets crumb is frame; It comprises crisp sweets crumb 85-115 part by weight, rose crisp core 10-20 part, frame 15-28 part;
Described crisp sweets crumb comprises gelatinized flour 35-45 part by weight, Icing Sugar 25-35 part, ripe sesame 25-35 part;
The crisp core of described rose comprises crisp sweets bits 3-15 part by weight, sesame bits 0.5-3 part, Icing Sugar 1-6 part, rose paste 0.5-3 part.
Advantage of the present invention is: the characteristic that this rose crunchy candy has " fragrant, thin, sweet, crisp ", and color and luster is milky white, and embedding with the crisp core of pink colour rose, fragrance alcohol is strongly fragrant, agreeably sweet.
Adopt the present invention to fill a prescription the rose crunchy candy of preparation, the original flavor of existing rose, again crisp mouth, overcome that conventional crisp sweets are felt sick of, stuck to one's teeth, fragrant not, the shortcoming of being easily scattered.
As preferably, rose crunchy candy comprises crisp sweets crumb 90-108 part by weight, rose crisp core 12-18 part, frame 18-25 part;
Described crisp sweets crumb comprises gelatinized flour 38-42 part by weight, Icing Sugar 24-33 part, ripe sesame 28-33 part;
The crisp core of described rose comprises crisp sweets bits 5-10 part by weight, sesame bits 1-2 part, Icing Sugar 2-5 part, rose paste 1-2 part.
As preferably, rose crunchy candy comprises crisp sweets crumb 100 parts by weight, crisp 15 parts, the core of rose, 22 parts, frame;
Described crisp sweets crumb comprises gelatinized flour 41.2 parts by weight, Icing Sugar 29.4 parts, ripe sesame 29.4 parts;
The crisp core of described rose comprises crisp sweets by weight and considers 8 parts to be worth doing, and sesame considers 1.8 parts to be worth doing, Icing Sugar 3.7 parts, rose paste 1.5 parts.
As preferably, described frame is that white sugar adds water, and admixture maltose or glucose, enter pot and hot plate, and after taking the dish out of the pot, cooling is rolled and is pressed into.
As preferably, described Icing Sugar is the powder that white granulated sugar is ground into; Described sugar adopts Guangdong to stay colored white granulated sugar; Described sesame adopts northern Suzhou, Anji or the full grains of the peaceful product of nasal mucus, new then sesame that in sharp contrast, numb meat is good; Described flour adopts white powder on the board of Taihu Lake.
The rose crunchy candy color and luster adopting white granulated sugar to prepare is milky white, overcomes original shortcoming adopting the rear easily blackout of soft white sugar preparation; Coordinate preferred sesame and flour simultaneously, can make that the crisp sweets crumb exquisiteness of preparation is milky white, fragrance is pure; Contribute to the crisp core of crisp sweets agreeably sweet simultaneously.
As preferably, a kind of writing paper packaging that described rose crunchy candy adopts wafer, film or Fuyang to produce forms.
Adopt this packaging can make the perfume (or spice) of rose crunchy candy, thin, sweet, crisp retain longer, preservation better.
As preferably, described rose crunchy candy is block structure, long 5-7cm, wide 3-5cm, thick 0.8-1.2cm.
Two of object of the present invention is to provide the preparation method of a kind of perfume (or spice), sweet, thin, crisp, the rosewater rose crunchy candy of tool.
Second technical purpose of the present invention is achieved by the following technical programs:
A preparation method for rose crunchy candy, it is made by following steps successively:
A. prepare burden: crisp sweets crumb 85-115 part, rose crisp core 10-20 part, frame 15-28 part;
B. pressure is rolled: frame rolled pressure, stretch;
C. filling and folding: the frame after rolling pressure adds crisp sweets crumb, then folding frame, after folding, then rolls pressure, filling again; Through multilayer folding, roll pressure, filling after, add the crisp core of the rose including rose paste, be rolled into strip embryo of silkworms;
D. be shaped: the strip embryo of silkworms spooled is shaping or shaping by forming machine through manual kneading, makes its longitudinal profile consistent with the length and width of finished crunchy candy;
E. stripping and slicing: cut out crisp sweets by longitudinal profile on embryo of silkworms.
Advantage of the present invention is: after batching on frame through multilayer filling and roll pressure, form crisp sweets crumb adjacent layer by layer with frame and middle embedding with the sandwich construction of the crisp core of rose, during stripping and slicing, ensure that the homogeneous and rose shortcake core of the rose crunchy candy shape that makes to cut out is embedded in the middle of rose crunchy candy.Like this, eater can taste the glossy sweet of the loose and frame of the exquisiteness of crisp sweets crumb while biting away the crisp core of a bite rose, tasty and refreshing easyization, and retains rose lingering fragrance between ability to speak simultaneously.Overcome that conventional crisp sweets are felt sick of, stuck to one's teeth, fragrant not, the shortcoming of being easily scattered.
As preferably, frame is rolled and is pressed into thin skin shape by described step B.
As preferably, the folding number of plies of described step C is 6-7 layer.
As preferably, described Icing Sugar is the powder that white granulated sugar is ground into.
As preferably, described crisp sweets crumb adopts flour to fry to micro-Huang, with Icing Sugar and the sesame that processes through mixing and stirring, sieving the crumb expecting to make powdery.
As preferably, described sesame through washing fiber crops, fry fiber crops, shelling, fan, enter stone mortar dnockout and make.
As preferably, described frame is that white sugar adds water, and admixture maltose or glucose, enter pot and hot plate, and after taking the dish out of the pot, pressure gained is rolled in cooling.
As preferably, the preparation of described rose paste is made by following steps successively:
(1) rose process: the calyx of new fresh-rose and Hua Di are removed, gets the petal of rose, rose petal is spread out stand-by;
(2) pulp furnish: weigh 100 parts, rose petal by weight, white granulated sugar 150-250 part;
(3) pickle preparation: described white granulated sugar, rose petal are stirred to and are not significantly separated, obtain the initial rose paste mixed; Then in the middle of cylinder, erect hollow tube, then the initial rose paste mixed is contained in cylinder and stores, finally build cylinder cap, sealing;
(4) pickle: having pickled second day of rose, the rose pulp in hollow tube is pulled out on the initial rose paste watered on cylinder so that in the initial rose paste allowing rose pulp penetrate in whole cylinder, every day sooner or later each once, 20-40 days must be watered continuously; Then change into and watering every day once, continue more than 3 months.
Rose paste fragrance prepared by the inventive method is pure, not volatile, long shelf-life.And the additive that prior art uses when preparing rose paste is more, mouthfeel is pure not, and its rose scent retention time is short.
More preferably, the stainless pipe of described hollow tube to be diameter be 10-20cm, long 90-110cm.
As preferably, the crisp core of described rose considers crisp sweets to be worth doing 3-15 part by weight, and white sesameseed bits 0.5-3 part, white granulated sugar Icing Sugar 1-6 part, rose paste 0.5-3 part is dropped in mixer to stir and made.
As preferably, described sesame bits be by sesame through washing fiber crops, fry fiber crops, shelling, fan, enter stone mortar dnockout and make.
More preferably, adding food additives at the crisp in-core of described rose allows the trace of use amount scope carmine.
The rose paste adopting the present invention to prepare also interpolation is prepared into the crisp core of rose with the white sesameseed of specific preparation bits, white granulated sugar Icing Sugar and edible fresh lard, the original pure fragrance of existing rose, agreeably sweet again, long shelf-life, can more than 6 months be reached, overcome impure, the easy volatilization of the crisp core rose scent of conventional rose, shelf-life short shortcoming.
Crisp sweets of the present invention can be made by specific crisp sweets former, it comprises candy shaping machine, described in it, candy shaping machine comprises frame, frame is provided with upper pressure wheel and is positioned at the lower pressure wheel immediately below upper pressure wheel, linear velocity when described upper pressure wheel rotates with lower pressure wheel is identical, described upper pressure wheel and lower pressure wheel center are respectively arranged with for making upper pressure wheel and lower pressure wheel rotate and regulate the bearing bracket stand of its phase mutual edge distance, are provided with two the limit for width sheets being positioned at upper pressure wheel both sides below described upper pressure wheel bearing bracket stand; In described frame and the top being positioned at described upper pressure wheel is provided with scraping blade.
Advantage of the present invention is: linear velocity when upper pressure wheel rotates with lower pressure wheel is identical, while extruding cake and frictional force between cake cake is driven transmit forward, make cake compacted simultaneously, transport or edible time not easily loose; Strip crisp sweets passing through limit for width sheet during when moving, being scraped off more than the crisp sweets part of two limit for width sheet distances, being reached the crisp sweets width of needs; Because crisp sweets have certain viscosity, when pinch roller operates, the crisp sweets that scraping blade can scrape off the thickness exceeding pinch roller and scraping blade distance are considered to be worth doing, thus are not adhered when pinch roller is contacted with crisp sweets, run smooth and easy.
As preferably, described crisp sweets former comprises the first candy shaping machine and the second candy shaping machine that set gradually along described upper pressure wheel rotation direction, and the distance between the first upper pressure wheel of described first candy shaping machine and the first lower pressure wheel is greater than the distance between the second upper pressure wheel of described second candy shaping machine and the second lower pressure wheel.
Adopt two candy shaping machines worked successively continuously, make crisp sweets by second-compressed and limit for width, molding effect is better.
As preferably, between described two limit for width sheets, be provided with the conveying bar that width is less than described two limit for width sheet distances.
Prevent the unnecessary solid accumulation scraped off below pinch roller.
More preferably, described conveying bar smooth surface, slightly arches upward in middle part.
Be convenient to crisp sweets cake be driven below pinch roller.
More preferably, be provided with receiving hopper below described frame, be formed with gap between described conveying bar and described limit for width sheet, described receiving hopper communicates with described gap.
Make the splicing of acquisition can reuse.
As preferably, described upper pressure wheel and/or lower pressure wheel are provided with the irregular pattern for increasing friction force.
The setting of irregular pattern, when pinch roller is rotated, the frictional force of pinch roller and crisp sweets increases, and makes crisp sweets carry better effects if.
As preferably, the vertical range between described first upper pressure wheel and the first lower pressure wheel is 1.2-1.5cm.
As preferably, the vertical range between described second upper pressure wheel and the second lower pressure wheel is 0.8-1cm.
As preferably, the height of described limit for width sheet is 0.8-1.5cm.
As preferably, the width of described limit for width sheet is 4-5cm.
As preferably, described crisp sweets former also comprises crisp sweets preparation work platform, it comprises the first workbench, the second workbench and the 3rd workbench that connect successively, and be provided with hopper in the middle of described first workbench, described first table top both sides are provided with the first clout groove.
Advantage of the present invention is: arrange three continuous print workbench, can complete different work, increase work efficiency on varying mesa; Arrange on the table with hopper and clout groove, materials when conveniently cooking crisp sweets, easy to operate, the clouts such as the flour under rubbing during operation or chip can be made again simultaneously to fall into clout groove, can not fall on the ground, neat and tidy environmentally-friendly sanitary; Clout again can reuse, cost-saving.
As preferably, described second workbench two ends are arranged with candy shaping machine in parallel.
As preferably, described second workbench comprises the first stainless steel table top, be arranged on splicing chute below stainless steel table top.
First stainless steel table top be convenient to crisp sweets shaping time motion, splicing chute can make unnecessary material reuse.
As preferably, below described splicing chute, be provided with receiver.
As preferably, described 3rd workbench comprises the wooden table top being arranged on middle strip second stainless steel table top and being positioned at described second stainless steel table top both sides.
Forming machine is operated in the setting of the second stainless steel table top and wooden table top and manual operation can be carried out simultaneously.
As preferably, described hopper is rectangle or trapezoidal.
As preferably, described first clout groove is strip, and its length is equal with the length of described first workbench.
As preferably, the width of described first clout groove is the 1/30-1/80 of described first workbench width.
As preferably, the distance of being separated by with described first workbench bottom described second workbench is more than or equal to the length of described receiver.
As preferably, the distance of being separated by with described 3rd workbench bottom described second workbench is more than or equal to the length of described receiver.
In sum, rose crunchy candy " fragrant, thin, sweet, crisp " prepared by the present invention, color and luster is milky white, and embedding with the crisp core of pink colour rose, fragrance alcohol is strongly fragrant, agreeably sweet.
Accompanying drawing explanation
Fig. 1 is candy shaping machine of the present invention direction schematic diagram;
Fig. 2 is candy shaping machine other direction schematic diagram of the present invention;
Fig. 3 is candy shaping machine schematic top plan view of the present invention;
Fig. 4 is crisp sweets shaped device schematic diagram of the present invention;
Fig. 5 is the present invention first workbench schematic diagram;
Fig. 6 is cake preparation work platform schematic diagram of the present invention;
Fig. 7 is the process flow diagram of rose crunchy candy preparation method of the present invention.
In figure, 1-candy shaping machine; 11-frame; 12-upper pressure wheel; 121-first upper pressure wheel; 122-first lower pressure wheel;
13-lower pressure wheel; 131-second upper pressure wheel; 132-second lower pressure wheel;
14-bearing bracket stand; 15-limit for width sheet; 16-scraping blade; 17-carries bar; 18-receiving hopper.
2-crisp sweets preparation work platform; 21-first workbench; 211-hopper; 212-first clout groove;
22-second workbench; 222-splicing chute; 223-receiver; 224-stainless steel table top;
23-the 3rd workbench; 231-second stainless steel table top; The wooden table top of 232-.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail.
Embodiment one
Prepared by rose paste:
Rose process: the calyx of new fresh-rose and Hua Di are removed, gets the petal of rose, rose petal is spread out stand-by;
Pulp furnish: weigh 100 kilograms, rose petal by weight, white granulated sugar 200 kilograms;
Pickle preparation: described white granulated sugar, rose petal are stirred to and are not significantly separated, obtain the initial rose paste mixed; Then in the middle of cylinder, erect the stainless pipe that diameter is 10-20cm, long 90-110cm, then the initial rose paste mixed is contained in cylinder and stores, finally build cylinder cap, sealing;
Pickle: having pickled second day of rose, the rose pulp in hollow tube is pulled out on the initial rose paste watered on cylinder so that in the initial rose paste allowing rose pulp penetrate in whole cylinder, every day sooner or later each once, 30 days must be watered continuously; Then change into and watering every day once, continue more than 3 months.
The crisp core preparation of rose:
Crisp sweets are considered to be worth doing 8 kilograms, sesame considers 1.8 kilograms to be worth doing, Icing Sugar 3.7 kilograms, stirs and make in rose paste 1.5 kilograms of input mixers.
Prepared by crisp sweets crumb:
The flour adopting wheat part to do is fried to micro-Huang, with Icing Sugar and the sesame that processes through mixing and stirring, sieving the crumb expecting to make powdery.Concrete batching is gelatinized flour 41.2 kilograms, Icing Sugar 29.4 kilograms, ripe sesame 29.4 kilograms.Icing Sugar is the powder that white granulated sugar is ground into.Sesame is through washing fiber crops, frying fiber crops, shelling, fan, entering stone mortar dnockout and make.
Prepared by frame:
White sugar adds water, admixture maltose or glucose, enters pot and hots plate, and after taking the dish out of the pot, cooling is rolled pressure and obtained.
More than in preparation, sugar adopts Guangdong to stay colored white granulated sugar; Sesame adopts northern Suzhou, Anji or the full grains of the peaceful product of nasal mucus, new then sesame that in sharp contrast, numb meat is good; Described flour adopts white powder on the board of Taihu Lake.
Prepared by rose crunchy candy:
Batching: crisp sweets crumb 100 kilograms, crisp 15 kilograms, the core of rose, 22 kilograms, frame;
Then roll pressure: repeatedly stretched by frame and roll pressure, be formed into thin skin shape;
Then filling and folding: the frame after rolling pressure adds crisp sweets crumb, then folding frame, after folding, then rolls pressure, filling again; After 7 layers fold, roll pressure, filling, add the crisp core of the rose including rose paste, be rolled into strip embryo of silkworms;
Then be shaped: the strip embryo of silkworms spooled is shaping or shaping by forming machine through manual kneading, makes its longitudinal profile consistent with the length and width of finished crunchy candy;
Stripping and slicing again: cut out crisp sweets by longitudinal profile on embryo of silkworms; Totally 220 parcels, a kind of writing paper packaging adopting wafer, film or Fuyang to produce forms.Put storage in storage after the assay was approved, dispatch from the factory.Integrated artistic flow process is shown in as Fig. 7.
As shown in Figure 1,2,3, 4, crisp sweets former comprises candy shaping machine, candy shaping machine 1 comprises frame 11, the lower pressure wheel 13 frame 11 being provided with upper pressure wheel 12 and being positioned at immediately below upper pressure wheel 12, linear velocity when upper pressure wheel 12 rotates with lower pressure wheel 13 is identical, upper pressure wheel 12 and lower pressure wheel 13 center are respectively arranged with for making upper pressure wheel 12 and lower pressure wheel 13 rotate and regulating the bearing bracket stand 14 of its phase mutual edge distance, are provided with two the limit for width sheets 15 being positioned at upper pressure wheel 12 both sides below the bearing bracket stand 14 of upper pressure wheel 12; In frame 11 and the top being positioned at upper pressure wheel 12 is provided with scraping blade 16.The conveying bar 17 that width is less than two limit for width sheet 15 distances is provided with between two limit for width sheets 15.Conveying bar 17 smooth surface, slightly arches upward in middle part.Be provided with receiving hopper 18 below frame, be formed with gap between conveying bar 17 and limit for width sheet 15, receiving hopper 18 communicates with gap.Upper pressure wheel 12 and/or lower pressure wheel 13 are provided with the irregular pattern for increasing friction force.
Crisp sweets former comprises the first candy shaping machine and the second candy shaping machine that set gradually along upper pressure wheel 2 rotation direction, and the distance between the first upper pressure wheel 21 of the first candy shaping machine and the first lower pressure wheel 22 is greater than the distance between the second upper pressure wheel 31 of the second candy shaping machine and the second lower pressure wheel 32.Vertical range between first upper pressure wheel 21 and the first lower pressure wheel 22 is 1.2-1.5cm.Vertical range between second upper pressure wheel 31 and the second lower pressure wheel 32 is 0.8-1cm.The height of limit for width sheet 5 is 0.8-1.5cm.The width of limit for width sheet 5 is 4-5cm.Finally obtain wide 4 centimeters, thick 1 centimeter crisp sweets.
As shown in Figure 5 and Figure 6, crisp sweets preparation work platform comprises workbench, workbench comprises being provided with in the middle of the first workbench 21, second workbench 22 of connecting successively and the 3rd workbench 23, first workbench 21 hopper 211, first table top 21 both sides is provided with the first clout groove 212.First clout groove 212 can be strip, and its length is equal with the length of the first workbench 21.The width of the first clout groove 212 is the 1/30-1/80 of the first workbench 21 width.Second workbench 2 two ends are arranged with candy shaping machine 1 in parallel.Second workbench 22 comprises the first stainless steel table top 224, be arranged on splicing chute 222 below stainless steel table top 224.Receiver 223 is provided with below splicing chute 22.3rd workbench 23 comprises the wooden table top 232 being arranged on middle strip second stainless steel table top 231 and being positioned at the second stainless steel table top 231 both sides.Be rectangle or trapezoidal with hopper 211.The distance of being separated by with the first workbench 21 bottom the second workbench 22 is more than or equal to the length of receiver 223.The distance of being separated by with the 3rd workbench 23 bottom the second workbench 22 is more than or equal to the length of receiver 223.
Embodiment two
Prepared by rose paste:
Rose process: the calyx of new fresh-rose and Hua Di are removed, gets the petal of rose, rose petal is spread out stand-by;
Pulp furnish: weigh 100 parts, rose petal by weight, white granulated sugar 150-250 part;
Pickle preparation: described white granulated sugar, rose petal are stirred to and are not significantly separated, obtain the initial rose paste mixed; Then in the middle of cylinder, erect the stainless pipe that diameter is 10-20cm, long 90-110cm, then the initial rose paste mixed is contained in cylinder and stores, finally build cylinder cap, sealing;
Pickle: having pickled second day of rose, the rose pulp in hollow tube is pulled out on the initial rose paste watered on cylinder so that in the initial rose paste allowing rose pulp penetrate in whole cylinder, every day sooner or later each once, 20 days must be watered continuously; Then change into and watering every day once, continue more than 3 months.
The crisp core preparation of rose:
Consider crisp sweets to be worth doing 3 parts by weight, white sesameseed considers 1 part to be worth doing, white granulated sugar Icing Sugar 5.5 parts, stirs and make in rose paste 0.5 part of input mixer.In order to increase visual effect, also can add food additives and allowing the trace of use amount scope carmine.
Crisp sweets crumb comprises gelatinized flour 35 parts by weight, Icing Sugar 25 parts, ripe sesame 25-part.Preparation method is with embodiment one.
The preparation method of rose crunchy candy, it is made by following steps successively:
A. prepare burden: crisp sweets crumb 85 parts, crisp 10 parts, the core of rose, 15 parts, frame;
B. pressure is rolled: frame rolled pressure, stretch;
C. filling and folding: the frame after rolling pressure adds crisp sweets crumb, then folding frame, after folding, then rolls pressure, filling again; Through multilayer folding, roll pressure, filling after, add the crisp core of rose, be rolled into strip embryo of silkworms;
D. be shaped: the strip embryo of silkworms spooled is shaping or shaping by forming machine through manual kneading, makes its longitudinal profile consistent with the length and width of finished crunchy candy;
E. stripping and slicing: cut out crisp sweets by longitudinal profile on embryo of silkworms.Put storage in storage after the assay was approved, dispatch from the factory.Integrated artistic flow process is shown in as Fig. 1.
Embodiment three
With embodiment two, when preparing unlike rose paste, weigh 100 parts, rose petal by weight, white granulated sugar 250 parts.In folding step time prepared by rose crunchy candy, fold through 6.5 layers.Rose crunchy candy comprises crisp sweets crumb 90 parts by weight, crisp 12 parts, the core of rose, 18 parts, frame; Crisp sweets crumb comprises gelatinized flour 38 parts by weight, Icing Sugar 24 parts, ripe sesame 28 parts; The crisp core of rose comprises crisp sweets by weight and considers 5 parts to be worth doing, and sesame considers 1.5 parts to be worth doing, Icing Sugar 4.5 parts, rose paste 1 part.Rose crunchy candy preparation puts storage in storage after the assay was approved, dispatches from the factory.Integrated artistic flow process is shown in as Fig. 1.
Embodiment four
With embodiment three, comprise crisp sweets crumb 108 parts by weight unlike rose crunchy candy, crisp 18 parts, the core of rose, 25 parts, frame; Crisp sweets crumb comprises gelatinized flour 42 parts by weight, Icing Sugar 33 parts, ripe sesame 33 parts; The crisp core of rose comprises crisp sweets by weight and considers 10 parts to be worth doing, and sesame considers 2 parts to be worth doing, Icing Sugar 5 parts, rose paste 1 part.Rose crunchy candy preparation puts storage in storage after the assay was approved, dispatches from the factory.Integrated artistic flow process is shown in as Fig. 1.
This specific embodiment is only explanation of the invention; it is not limitation of the present invention; those skilled in the art can make to the present embodiment the amendment not having creative contribution as required after reading this description, as long as but be all subject to the protection of Patent Law in right of the present invention.
Claims (3)
1. a rose crunchy candy, is characterized in that: it is sandwich construction, and innermost layer is the crisp core of rose, and the crisp core of described rose is outward crisp sweets crumb, and the interlayer of fixing described crisp sweets crumb is frame; It comprises crisp sweets crumb 85-115 part by weight, rose crisp core 10-20 part, frame 15-28 part;
Described crisp sweets crumb comprises gelatinized flour 35-45 part by weight, Icing Sugar 25-35 part, ripe sesame 25-35 part;
The crisp core of described rose comprises crisp sweets bits 3-15 part by weight, sesame bits 0.5-3 part, Icing Sugar 1-6 part, rose paste 0.5-3 part;
Described frame is that white sugar adds water, and admixture maltose or glucose, enter pot and hot plate, and after taking the dish out of the pot, cooling is rolled and is pressed into; Described Icing Sugar is the powder that white granulated sugar is ground into; Described sugar adopts Guangdong to stay colored white granulated sugar; Described sesame adopts northern Suzhou, Anji or the full grains of the peaceful product of nasal mucus, new then sesame that in sharp contrast, numb meat is good; Described flour adopts white powder on the board of Taihu Lake;
Described rose crunchy candy is made by following steps successively:
A. prepare burden: crisp sweets crumb 85-115 part, rose crisp core 10-20 part, frame 15-28 part; Described crisp sweets crumb adopts flour to fry to micro-Huang, with Icing Sugar and the sesame that processes through mixing and stirring, sieving the crumb expecting to make powdery;
B. pressure is rolled: frame rolled pressure, stretch; Frame is rolled and is pressed into thin skin shape;
C. filling and folding: the frame after rolling pressure adds crisp sweets crumb, then folding frame, after folding, then rolls pressure, filling again; Through multilayer folding, roll pressure, filling after, add the crisp core of the rose including rose paste, be rolled into strip embryo of silkworms; The described folding number of plies is 6-7 layer;
D. be shaped: the strip embryo of silkworms spooled is shaping or shaping by forming machine through manual kneading, makes its longitudinal profile consistent with the length and width of finished crunchy candy;
E. stripping and slicing: cut out crisp sweets by longitudinal profile on embryo of silkworms;
Described rose paste is made by following steps successively:
(1) rose process: the calyx of new fresh-rose and Hua Di are removed, gets the petal of rose, rose petal is spread out stand-by;
(2) pulp furnish: weigh white granulated sugar 100 parts by weight, rose petal 150-250 part;
(3) pickle preparation: described white granulated sugar, rose petal are stirred to and are not significantly separated, obtain the initial rose paste mixed; Then in the middle of cylinder, erect hollow tube, then the initial rose paste mixed is contained in cylinder and stores, finally build cylinder cap, sealing;
(4) pickle: having pickled second day of rose, the rose pulp in hollow tube is pulled out on the initial rose paste watered on cylinder so that in the initial rose paste allowing rose pulp penetrate in whole cylinder, every day sooner or later each once, 20-40 days must be watered continuously; Then change into and watering every day once, continue more than 3 months;
The candy shaping machine used when described crisp sweets are shaped comprises frame, frame is provided with upper pressure wheel and is positioned at the lower pressure wheel immediately below upper pressure wheel, linear velocity when described upper pressure wheel rotates with lower pressure wheel is identical, described upper pressure wheel and lower pressure wheel center are respectively arranged with for making upper pressure wheel and lower pressure wheel rotate and regulate the bearing bracket stand of its phase mutual edge distance, are provided with two the limit for width sheets being positioned at upper pressure wheel both sides below described upper pressure wheel bearing bracket stand; In described frame and the top being positioned at described upper pressure wheel is provided with scraping blade.
2. a kind of rose crunchy candy according to claim 1, is characterized in that: a kind of writing paper packaging that described rose crunchy candy adopts wafer, film or Fuyang to produce forms.
3. a kind of rose crunchy candy according to claim 1, is characterized in that: described sesame is through washing fiber crops, frying fiber crops, shelling, fan, entering stone mortar dnockout and make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600050.9A CN103636891B (en) | 2013-11-25 | 2013-11-25 | A kind of rose crunchy candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600050.9A CN103636891B (en) | 2013-11-25 | 2013-11-25 | A kind of rose crunchy candy and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103636891A CN103636891A (en) | 2014-03-19 |
| CN103636891B true CN103636891B (en) | 2015-09-02 |
Family
ID=50242301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310600050.9A Expired - Fee Related CN103636891B (en) | 2013-11-25 | 2013-11-25 | A kind of rose crunchy candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103636891B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208295A (en) * | 2018-01-24 | 2018-06-29 | 杭州采芝斋食品制造有限公司 | Numb crisp sweets and its manufacture craft |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071007A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis rose crunchy candy and preparation method thereof |
| CN109349397A (en) * | 2018-10-11 | 2019-02-19 | 沅陵县星月食品有限公司 | A kind of preparation method of crisp sweets |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009298726A (en) * | 2008-06-12 | 2009-12-24 | Naris Cosmetics Co Ltd | Lip cosmetic, candy and chewing gum |
| CN202104197U (en) * | 2011-04-21 | 2012-01-11 | 乌鲁木齐市丝雨花贸易有限公司 | Device for pickling vegetable |
-
2013
- 2013-11-25 CN CN201310600050.9A patent/CN103636891B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009298726A (en) * | 2008-06-12 | 2009-12-24 | Naris Cosmetics Co Ltd | Lip cosmetic, candy and chewing gum |
| CN202104197U (en) * | 2011-04-21 | 2012-01-11 | 乌鲁木齐市丝雨花贸易有限公司 | Device for pickling vegetable |
Non-Patent Citations (2)
| Title |
|---|
| 几种芝麻南糖加工技术;佚名;《河南农业》;19951231(第4期);第35页 * |
| 刘广伟.甜玫瑰酱.《实用家庭饮食大全》.山东科学技术出版社,1996,第497页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208295A (en) * | 2018-01-24 | 2018-06-29 | 杭州采芝斋食品制造有限公司 | Numb crisp sweets and its manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103636891A (en) | 2014-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4258784B1 (en) | Confectionery bakery material and flour processed food using the same | |
| EP3295835B1 (en) | Edible straw for drink consumption | |
| CN103636891B (en) | A kind of rose crunchy candy and preparation method thereof | |
| CN102187971A (en) | Konjak noodles and preparation method thereof | |
| CN104381401A (en) | Calligraphic cookie and making method thereof | |
| CN103478877A (en) | Edible drawing rice paper and preparation method thereof | |
| CN202958617U (en) | Crisp and malleable double-layer biscuit production device | |
| CN104938942A (en) | Method for preparing nutritive noodles by using mung bean processing precook liquid | |
| CN101147522A (en) | Dilated frozen rice sugar | |
| CN209017811U (en) | Donkey-hide gelatin walnut cake automatic production line | |
| CN105661333A (en) | Production method for chewed paper food with high dietary fiber content | |
| CN109349293A (en) | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof | |
| JP3427378B2 (en) | Method for producing mochi-like food material and confectionery comprising mochi-like food material and sponge cake | |
| CN104430734A (en) | Coarse food grain biscuit and making method thereof | |
| CN108651842A (en) | A kind of fluffy increasing muscle nutrition lasagne of alkali and preparation method thereof | |
| CN104222804A (en) | Preparation method of hericium erinaceus tribute noodles | |
| CN204579760U (en) | A kind of device for boiling hot skin chopping | |
| JP3673259B2 (en) | How to make a candy-like food material | |
| CN103431290A (en) | Preparation method of buckwheat-bitter gourd-medlar noodles | |
| CN106690044A (en) | Making method of handmade carrot vermicelli | |
| CN200962796Y (en) | Automatic transporting forming device for pizza | |
| CN104757075A (en) | Pine nut, shrimp meat and corncob dryness-moistening cake and manufacturing method thereof | |
| CN109953299A (en) | Sweet potato snack food and preparation method thereof | |
| Townsend | Cookies, crackers, and other flour confectionery | |
| CN107853357A (en) | A kind of more flavor moon cakes and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150902 Termination date: 20161125 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |