CN103960437A - White chocolate and bean dreg crunchy candy and preparation method thereof - Google Patents
White chocolate and bean dreg crunchy candy and preparation method thereof Download PDFInfo
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- CN103960437A CN103960437A CN201410239387.6A CN201410239387A CN103960437A CN 103960437 A CN103960437 A CN 103960437A CN 201410239387 A CN201410239387 A CN 201410239387A CN 103960437 A CN103960437 A CN 103960437A
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Abstract
The invention discloses white chocolate bean and dreg crunchy candy which comprises the following raw materials in percentage by weight: 30-40 percent of bean dreg powder, 10-20 percent of malt sugar, 10-20 percent of powdered sugar, 10-20 percent of cooked flour, 3-6 percent of cream and 5-10 percent of white chocolate. The preparation method comprises the following steps: adding water into the malt sugar, the powdered sugar and the cream, cooking at the temperature of 100 to 140 DEG C into paste, adding the bean dreg powder and the cooked flour, mixing and shaping to obtain the bean dreg crunchy candy; melting the white chocolate, adding 10 percent of white granulated sugar, 10 percent of cream and 10 percent of butter, and stirring to obtain a white chocolate solution; controlling the temperature of the white chocolate solution to 40 to 60 DEG C, spraying a layer of white chocolate solution in a mold, cooling to the temperature of 15 to 20 DEG C, putting the bean dreg crunchy candy into the mold, continuously adding the white chocolate solution, so that the bean dreg crunchy candy is completely coated; and cooling to room temperature, and shaping in a refrigerator. The bean dreg powder is added into the crunchy candy, the surface of the crunchy candy is coated with the white chocolate is coated on, the variety of the crunchy candy is enriched, the nutritive value is improved, and the additional value of the bean dregs is increased, so that the nutritive value is reasonably utilized, and the white chocolate bean dreg crunchy candy has wide social benefits and economic benefits.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of white chocolate bean dregs crisp sweets and preparation method thereof.
Background technology
Bean dregs are byproducts of producing in soymilk or bean curd process, and the output of annual global bean dregs is all very large.At present the utilization rate of bean dregs is lower, have using bean dregs as animal feed, direct nutrition purposes, especially for feeding animals, in bean dregs, the components utilising rate of a lot of high nutritive values is very low; Some bean dregs are incinerated or are stacked as discarded object, do not do any utilization, not only waste resource, and environment has been caused to very big pollution.Along with the reach of science, the raising of human culture quality, people start to re-recognize bean dregs from the angle of nutrition.Show after deliberation, in soybean slag, carbohydrate and dietary fiber account for 70.3%, thick protein 15-20%, crude fat 6-12%, also contain the functional materials such as isoflavones, soyasaponin, phytic acid, be a kind of desirable natural dietary fiber sources, but also contain the nutriments such as abundant calcium, phosphorus, iron, vitamin.In bean dregs, abundant dietary fiber has reducing blood lipid, hypoglycemic, fat-reducing, regulating intestinal canal flora and prevents and treats the several functions such as colon cancer.
Crisp sweets are a kind of traditional foods, and it is that raw material is prepared from that traditional crisp sweets adopt flour.There are the multiple various crisp sweets with making such as rice, peanut, sesames in existing market, it is main being fragrant and sweet, exquisiteness, but vitamin and dietary fiber content are very micro-.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of white chocolate bean dregs crisp sweets are provided, okara powder is added in crisp sweets, again at crisp sweets surface parcel white chocolate, not only enrich the kind of crisp sweets, improved its nutritive value, and increased bean dregs added value, its nutritive value is rationally utilized, have social benefit and preferably economic benefit widely.
Another object of the present invention is the preparation method who has improved white chocolate bean dregs crisp sweets.
The present invention adopts following technical scheme to achieve these goals:
Chocolate bean dregs crisp sweets, comprise the raw material of following percentage by weight: okara powder 30-40%, maltose 10-20%, powdered sugar 10-20%, gelatinized flour 10-20%, cream 3-6%, white chocolate 5-10%.
Preferably, described okara powder is selected a kind of in soya bean ground-slag, mung bean ground-slag, black soya bean ground-slag.
The preparation method of described chocolate bean dregs crisp sweets, comprises following preparation process:
(1) get the raw material for standby in claim 1;
(2) first cream is heated to 10-20 minute at 50-60 ℃, according to the above ratio maltose, powdered sugar, cream are added to suitable quantity of water again and be brewed into paste at 100-140 ℃, then add okara powder and gelatinized flour, be uniformly mixed, then the moulding bean dregs crisp sweets that are prepared into;
(3) white chocolate is cut into small pieces and puts into the container being filled with water, temperature is controlled at 40-60 ℃, constantly be stirred to thawing, then the white granulated sugar, 10% cream and 10% the butter that add its weight 10%, continue to stir the white chocolate liquid that obtains pasty state for 5 minutes, described butter is first beaten into pasty state with agitator;
(4) the white chocolate liquid temp of being prepared by step (3) is controlled at 40-50 ℃, first in mould, spoon one deck white chocolate liquid, be cooled to 15-20 ℃, then the bean dregs crisp sweets of step (2) system are put into described mould, continue to add white chocolate liquid by bean dregs crisp sweets parcel completely, then after being cooled to room temperature, put into cold compartment of refrigerator, temperature is controlled at 5-10 ℃, and moulding obtains white chocolate bean dregs crisp sweets.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) white chocolate bean dregs crisp sweets of the present invention, by adding okara powder, not only enrich the kind of crisp sweets, and increased the content of its vitamin and dietary fiber, improved the nutritive value of crisp sweets, okara powder has can reduce Blood Cholesterol content, reduce the function of diabetes patient to the consumption of insulin, abundant dietary fiber in bean dregs, the effect that has regulating intestinal canal flora, prevention intestinal cancer and fat-reducing, the present invention is a kind of dietary fiber, multivitamin crisp sweets of being rich in, agreeably sweet, nutrition and health care.
(2) okara powder that the present invention adds, aboundresources, is added in crisp sweets, has increased bean dregs added value, and its nutritive value is rationally utilized, and has social benefit and preferably economic benefit widely.
(3) the present invention is chocolate at crisp sweets surface parcel, the crisp cunning of mouthfeel, not only enriched taste, and white chocolate also contains the mineral matter of many needed by human such as calcium, phosphorus, magnesium, iron, zinc and copper, these materials all can play a significant role in adolescent growth, bone formation, metabolism and the transhipment of oxygen in blood.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
Chocolate bean dregs crisp sweets, comprise the raw material of following percentage by weight: soya bean ground-slag 30%, maltose 12%, powdered sugar 12%, gelatinized flour 15%, cream 4%, white chocolate 5%.
Preparation process:
(1) get above-mentioned raw materials standby;
(2) first by cream 50 ℃ of heating 10 minutes, then maltose, powdered sugar, cream added to suitable quantity of water at 100 ℃, be brewed into paste, then add okara powder and gelatinized flour, be uniformly mixed, then the moulding bean dregs crisp sweets that are prepared into;
(3) white chocolate is cut into small pieces and puts into the container being filled with water, temperature is controlled at 40 ℃, constantly be stirred to thawing, then the white granulated sugar, 10% cream and 10% the butter that add its weight 10%, continue to stir the white chocolate liquid that obtains pasty state for 5 minutes, described butter is first beaten into pasty state with agitator;
(4) the white chocolate liquid temp of being prepared by step (3) is controlled at 40 ℃, first in mould, spoon one deck white chocolate liquid, be cooled to 15 ℃, then the bean dregs crisp sweets of step (2) system are put into described mould, continue to add white chocolate liquid by bean dregs crisp sweets parcel completely, then after being cooled to room temperature, put into cold compartment of refrigerator, temperature is controlled at 5 ℃, and moulding obtains white chocolate bean dregs crisp sweets.
Embodiment 2:
Chocolate bean dregs crisp sweets, comprise the raw material of following percentage by weight: mung bean ground-slag 35%, maltose 15%, powdered sugar 15%, gelatinized flour 10%, cream 5%, white chocolate 8%.
Preparation process:
(1) get above-mentioned raw materials standby;
(2) first by cream 55 ℃ of heating 15 minutes, more according to the above ratio maltose, powdered sugar, cream are added to suitable quantity of water be brewed into paste at 130 ℃, then add okara powder and gelatinized flour, be uniformly mixed, then the moulding bean dregs crisp sweets that are prepared into;
(3) white chocolate is cut into small pieces and puts into the container being filled with water, temperature is controlled at 50 ℃, constantly be stirred to thawing, then the white granulated sugar, 10% cream and 10% the butter that add its weight 10%, continue to stir the white chocolate liquid that obtains pasty state for 5 minutes, described butter is first beaten into pasty state with agitator;
(4) the white chocolate liquid temp of being prepared by step (3) is controlled at 45 ℃, first in mould, spoon one deck white chocolate liquid, be cooled to 20 ℃, then the bean dregs crisp sweets of step (2) system are put into described mould, continue to add white chocolate liquid by bean dregs crisp sweets parcel completely, then after being cooled to room temperature, put into cold compartment of refrigerator, temperature is controlled at 8 ℃, and moulding obtains white chocolate bean dregs crisp sweets.
Embodiment 3:
Chocolate bean dregs crisp sweets, comprise the raw material of following percentage by weight: black soya bean ground-slag 40%, maltose 20%, powdered sugar 20%, gelatinized flour 10%, cream 6%, white chocolate 10%.
Preparation process:
(1) get above-mentioned raw materials standby;
(2) first by cream 60 ℃ of heating 20 minutes, more according to the above ratio maltose, powdered sugar, cream are added to suitable quantity of water be brewed into paste at 140 ℃, then add okara powder and gelatinized flour, be uniformly mixed, then the moulding bean dregs crisp sweets that are prepared into;
(3) white chocolate is cut into small pieces and puts into the container being filled with water, temperature is controlled at 60 ℃, constantly be stirred to thawing, then the white granulated sugar, 10% cream and 10% the butter that add its weight 10%, continue to stir the white chocolate liquid that obtains pasty state for 5 minutes, described butter is first beaten into pasty state with agitator;
(4) the white chocolate liquid temp of being prepared by step (3) is controlled at 50 ℃, first in mould, spoon one deck white chocolate liquid, be cooled to 15 ℃, then the bean dregs crisp sweets of step (2) system are put into described mould, continue to add white chocolate liquid by bean dregs crisp sweets parcel completely, then after being cooled to room temperature, put into cold compartment of refrigerator, temperature is controlled at 10 ℃, and moulding obtains white chocolate bean dregs crisp sweets.
The chocolate bean dregs crisp sweets all technical that above-described embodiment obtains is as shown in the table:
| Project | Content (%) |
| Carbohydrate and dietary fiber | ≧60 |
| Protein | ≧25 |
| Isoflavones | ≧0.03，＜0.08 |
| Fat | 6-8 |
White chocolate bean dregs crisp sweets provided by the invention, be rich in the mineral matter of protein, vitamin, dietary fiber and many needed by human, improved the nutritive value of crisp sweets, have and can reduce Blood Cholesterol content, reduce the effect of diabetes patient to the consumption of insulin, regulating intestinal canal flora, prevention intestinal cancer and fat-reducing, agreeably sweet, the crisp cunning of mouthfeel, nutrition and health care.
Claims (3)
1. white chocolate bean dregs crisp sweets, is characterized in that: the raw material that comprises following percentage by weight: okara powder 30-40%, maltose 10-20%, powdered sugar 10-20%, gelatinized flour 10-20%, cream 3-6%, white chocolate 5-10%.
2. white chocolate bean dregs crisp sweets according to claim 1, is characterized in that: described okara powder is a kind of in soya bean ground-slag, mung bean ground-slag, black soya bean ground-slag.
3. the preparation method of white chocolate bean dregs crisp sweets according to claim 1, is characterized in that: comprise following preparation process:
(1) get the raw material for standby in claim 1;
(2) first cream is heated to 10-20 minute at 50-60 ℃, according to the above ratio maltose, powdered sugar, cream are added to suitable quantity of water again and be brewed into paste at 100-140 ℃, then add okara powder and gelatinized flour, be uniformly mixed, then the moulding bean dregs crisp sweets that are prepared into;
(3) white chocolate is cut into small pieces and puts into the container being filled with water, temperature is controlled at 40-60 ℃, constantly be stirred to thawing, then the white granulated sugar, 10% cream and 10% the butter that add its weight 10%, continue to stir the white chocolate liquid that obtains pasty state for 5 minutes, described butter is first beaten into pasty state with agitator;
(4) the white chocolate liquid temp of being prepared by step (3) is controlled at 40-50 ℃, first in mould, spoon one deck white chocolate liquid, be cooled to 15-20 ℃, then the bean dregs crisp sweets of step (2) system are put into described mould, continue to add white chocolate liquid by bean dregs crisp sweets parcel completely, then after being cooled to room temperature, put into cold compartment of refrigerator, temperature is controlled at 5-10 ℃, and moulding obtains white chocolate bean dregs crisp sweets.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285280A (en) * | 2015-11-14 | 2016-02-03 | 镇宁禾馨食品有限公司 | Chocolate Bobo sweet food shaping method |
| CN106472798A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of garden pea crisp sweets for promoting galactosis |
| CN109170074A (en) * | 2018-09-28 | 2019-01-11 | 湖北美雅食品有限公司 | A kind of chocolate crisp candy |
| TWI692316B (en) * | 2018-06-15 | 2020-05-01 | 國立高雄餐旅大學 | Soybean biscuit manufacturing method |
| CN111938003A (en) * | 2020-08-25 | 2020-11-17 | 黑龙江两个山健康食品有限公司 | Whole-bean chocolate candy and preparation method thereof |
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| JP2010233561A (en) * | 2009-03-12 | 2010-10-21 | Ryozo Shiraishi | Ice confectionery and ice confectionery raw material |
| CN103271201A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Low-energy dietary fiber chocolate sugar and preparation method thereof |
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2014
- 2014-05-30 CN CN201410239387.6A patent/CN103960437B/en not_active Expired - Fee Related
Patent Citations (3)
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| CN1117801A (en) * | 1994-08-29 | 1996-03-06 | 沈阳市长城食品厂 | Chocolate sweet coated with nut shortbread and production technology thereof |
| JP2010233561A (en) * | 2009-03-12 | 2010-10-21 | Ryozo Shiraishi | Ice confectionery and ice confectionery raw material |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285280A (en) * | 2015-11-14 | 2016-02-03 | 镇宁禾馨食品有限公司 | Chocolate Bobo sweet food shaping method |
| CN106472798A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of garden pea crisp sweets for promoting galactosis |
| TWI692316B (en) * | 2018-06-15 | 2020-05-01 | 國立高雄餐旅大學 | Soybean biscuit manufacturing method |
| CN109170074A (en) * | 2018-09-28 | 2019-01-11 | 湖北美雅食品有限公司 | A kind of chocolate crisp candy |
| CN111938003A (en) * | 2020-08-25 | 2020-11-17 | 黑龙江两个山健康食品有限公司 | Whole-bean chocolate candy and preparation method thereof |
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| CN103960437B (en) | 2016-03-30 |
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