CN104095137B - A kind of sugared skill sugared body and preparation method thereof - Google Patents
A kind of sugared skill sugared body and preparation method thereof Download PDFInfo
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- CN104095137B CN104095137B CN201410301540.3A CN201410301540A CN104095137B CN 104095137 B CN104095137 B CN 104095137B CN 201410301540 A CN201410301540 A CN 201410301540A CN 104095137 B CN104095137 B CN 104095137B
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- sugared
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001856 Ethyl cellulose Substances 0.000 claims abstract description 9
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 9
- 229920001249 ethyl cellulose Polymers 0.000 claims abstract description 9
- 235000019325 ethyl cellulose Nutrition 0.000 claims abstract description 9
- 239000008101 lactose Substances 0.000 claims abstract description 9
- 239000011975 tartaric acid Substances 0.000 claims abstract description 9
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000004576 sand Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 229920001479 Hydroxyethyl methyl cellulose Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 101150107144 hemC gene Proteins 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000000576 food coloring agent Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 8
- 238000007493 shaping process Methods 0.000 abstract description 5
- 238000004040 coloring Methods 0.000 abstract description 4
- 238000000465 moulding Methods 0.000 abstract description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 abstract description 3
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 abstract description 3
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 abstract description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 abstract description 3
- 235000002710 Ilex cornuta Nutrition 0.000 abstract description 2
- 241001310146 Ilex cornuta Species 0.000 abstract description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 238000012795 verification Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 241001024099 Olla Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000005224 forefinger Anatomy 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 210000005239 tubule Anatomy 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a kind of sugared skill sugared body and preparation method thereof, the present invention is formulated the advantage and disadvantage of made works according to conventional sugar skill, it is obtained by after experimental verification optimization improvement repeatedly, is white granulated sugar, glucose syrup, water, tartaric acid, the acid of Chinese holly edge, sodium acid carbonate, hydroxypropyl methyl cellulose, lactose and ethyl cellulose etc. as primary raw material.Above-mentioned primary raw material is configured and mixture according to certain part by weight and order, it is standby by filtering, dissolving, heat, drying in the air the technical process such as cool and colouring, the manufactured goods are the raw material that sugared skill makes, by blanking shaping, semi-finished product processing, assembling, volume drying, surface coloring and pack again, just can be made various moulding true to nature with metallic luster and the sugared skill works that can preserve for a long time.Have with works obtained in sugar body of the invention be difficult " sand return ", it is moistureproof, do not split firmly, the characteristics of attractive in appearance, glossiness is good, easy to make etc..
Description
Technical field
The present invention relates to a kind of sugared skill sugared body and preparation method thereof, and in particular to white granulated sugar, glucose syrup, water,
Tartaric acid, the acid of Chinese holly edge, sodium acid carbonate, hydroxypropyl methyl cellulose, lactose and ethyl cellulose etc. as primary raw material sugared body
And preparation method thereof.
Background technology
" sugared skill " refer to by raw materials such as white granulated sugar, glucose syrups by match, boil, the method working process such as moulding, make
Edibility, the independent video of Arts Department or food decoration plug-in unit are made, rich color is gorgeous, and texture is exquisitely carved, and 3-D effect is clear,
It is most luxurious exhibit or ornament in catering industry.
Sugared skill, " sugared work " is called in the past, is an important component of folk art, in being traditional Chinese culture
A rarity, with maltose as primary raw material, works at that time are main based on coffee color, and maltose was boiled at that time does not have special
Equipment and instrument, using simple olla soil stove, whole process all by virtue of experience judges, its preparation method is by the heating of sugared body
To suitable temperature, next group is quickly seized, be kneaded into ball, be stained with after a small amount of starch presses a dell with forefinger and tighten up collar extension, soon
Speed pulls out little sugar body, and when being stretched to certain fineness, fracture sugared rod suddenly, and now, sugared rod uses mouth immediately just as tubule
Bar air-blowing, moulding, whole process will be by prolonged training, and gimmick requirement is accurate, moulding is succinctly lively.
But, modern age " blowing sugared people " is gradually moved towards to decline, and reason has three：
（1）It is main to be obtained by the way of mouth blows, do not meet hygienic requirements, it is impossible to edible；
（2）Dull coloring, texture are flat；
（3）Resulting product easily dissolves, it is impossible to deposit for a long time.
The substitute is modern sugar skill.Modern sugar skill adds glucose syrup to boil and forms using white granulated sugar, the matter of finished product
Feel the maltose before being different from, by instruments such as sugared skill lamp, air bags in manufacturing process, various colors are beautiful after toning, Er Qiezeng
Strong hardness, can process at any time as needed, and with edibility and it is ornamental the features such as, and cost of manufacture is cheap, is
Set off the optimal setoff product that atmosphere improves food class by contrast.
Although modern sugar skill has very big improvement in making raw material, instrument and method compared with " blowing sugared people ", still deposits
In some problems, its development is constrained to a certain extent, it would be highly desirable to solve：
（1）According to the existing sugared body for being formulated and boiling out, in manufacturing process easy " sand return ", the matter of finished product is have impact on
Amount and aesthetic feeling；
（2）For production environment in manufacturing process, such as：The requirement such as temperature and humidity is more strict；
（3）Obtained works are easy to crack, fragile；
（4）Works easily moisture regain is obtained to dissolve, long-time storage difficulty is larger；
Therefore, the present invention addresses sugared skill manufacturing process and the above mentioned problem existing for obtained sugared skill works, is
The further development of sugared skill cause is laid a solid foundation.
The content of the invention
Present invention aim in view of the shortcomings of the prior art, there is provided one kind be difficult " sand return ", it is moistureproof, do not split firmly, U.S.
See, glossiness is good, expressive force is strong, preserve and displaying time sugared skill long and easy to make sugar body and preparation method thereof.
The present invention by repeatedly experimental verification optimization improvement after, by white granulated sugar, glucose syrup, water, tartaric acid, Qi rafter
Acid, sodium acid carbonate, hydroxypropyl methyl cellulose, lactose and ethyl cellulose, match somebody with somebody according to certain part by weight and order composition
Side.
A kind of sugared skill sugar body, it is made from the following raw materials in parts by weight：
White granulated sugar 400-550
Glucose syrup 120-220
Distilled water 150-240
Qi rafter acid 8.5-25.5
Tartaric acid 8.5-25.5
Sodium acid carbonate 15.5-27.5
Lactose 60-75
HEMC 3.5-15.5
Ethyl cellulose sodium 3.5-15.5
Food coloring 4-8.
The sugared skill preparation method of sugared body, comprises the following steps：
（1）First by white granulated sugar 40-50 mesh sieves, the removal of impurity is gone；
（2）The white granulated sugar that will be gone after the removal of impurity is dissolved in water, and filters again, removes wherein not molten sucrose crystal；
（3）Aqueous sucrose solution after filtering is placed on electromagnetic oven, big fire is boiled to boiling, skimmed floating on liquid level
Foam；
（4）Appropriate Qi rafter acid and tartaric acid are added, fully fire is turned down after dissolving；
（5）Glucose syrup is added, is somewhat stirred, can't too stirred, ceaselessly skimmed during boiling
Offscum on liquid level；
（6）Slow fire is kept, when the temperature of the liquid reaches 140-150 DEG C, heating is stopped immediately；
（7）When fluid temperature drops to 60-70 DEG C, lactose, HEMC and ethyl cellulose, stirring are added
Uniformly；
（8）To sugared body add food coloring, stretch repeatedly, dry in the air it is cool after, obtain final product sugared body.
Advantages of the present invention：
（1）Sugared body of the invention can solve the problem that due to sugared skill manufacturing process and its works there is moist, the afraid of water, Yi Kai of fearness
Split, fragile, easy " sand return " the problems such as, with waterproof, protection against the tide, do not split firmly, attractive in appearance, glossiness is good the characteristics of；
（2）Raw material sources of the present invention are extensive, with low cost, preparation process is simple, and with the sugared skill manufacturing process of improvement, storage
Effect the problems of during depositing.
Brief description of the drawings
Fig. 1 is the lotus lotus leaf combined sugar skill made with sugar system of the invention.
Specific embodiment
The term for being used in the present invention, unless otherwise specified, typically has those of ordinary skill in the art usual
The implication of understanding.
With reference to specific embodiment, and the present invention is described in further detail with reference to data.It should be understood that these are implemented
Example is of the invention solely for the purpose of illustration, rather than limits the scope of the present invention by any way.
Below in an example, the various processes and method not described in detail are conventional methods as known in the art.
Raw materials used source, trade name and it is necessary to list its constituent person, shows when occurring first, thereafter phase used
With reagent unless otherwise specified, it is identical with the content indicated first.
Embodiment
Preparing sugared skill --- lotus lotus leaf is combined（As shown in Figure 1）：
First, sugared body is prepared
A kind of sugared skill sugar body, it is by following weight portion（Gram）Raw material be made：
White granulated sugar 450g
Glucose syrup 180g
Distilled water 200g
Qi rafter acid 16.5g
Tartaric acid 18g
Sodium acid carbonate 21.5g
Lactose 66g
HEMC 8.5g
Ethyl cellulose sodium 10g
Food coloring 5.5g.
Sugared production procedure is as follows：
（1）First by the mesh sieve of white granulated sugar 40, the removal of impurity is gone；
（2）The white granulated sugar that will be gone after the removal of impurity is dissolved in water, and filters again, removes wherein not molten sucrose crystal；
（3）Aqueous sucrose solution after filtering is placed on electromagnetic oven, big fire is boiled to boiling, skimmed floating on liquid level
Foam；
（4）Appropriate Qi rafter acid and tartaric acid are added, fully fire is turned down after dissolving；
（5）Glucose syrup is added, is somewhat stirred, can't too stirred, ceaselessly skimmed during boiling
Offscum on liquid level；
（6）Slow fire is kept, when the temperature of the liquid reaches 150 DEG C, heating is stopped immediately；
（7）When fluid temperature drops to 70 DEG C, appropriate lactose, HEMC and ethyl cellulose are added；
（8）Respectively by sugared body add green, red, yellow, white, four kinds of food colorings, stretch repeatedly, dry in the air it is cool after, institute
Obtain sugared body standby.
2nd, blanking shaping
（1）The shape of needs is made of iron wire, by sugared skill lamp, by 60 DEG C or so of sugared temperature, by hand by green sugar body
Even thickness strip is rubbed, iron wire is wrapped up, scape and petiole etc. are made as required；
（2）One is uncovered from green sugar body by hand, the form of pressing is taken, the sugared body of likeness in form lotus leaf is made, and by
Sugared skill guarded blade utility knife depicts the texture on lotus leaf, dries in the air cool, standby；
（3）Pull out the shape of Flos Nelumbinis one one by one from white sugar body by hand, totally 40, cool shaping of drying in the air is standby；With green
Sugar colour system makees the seedpod of the lotus, dries in the air cool, standby；With yellow sugar system into lotus seeds, dry in the air cool, it is standby；
3rd, assemble
（1）By the petal after cool shaping of drying in the air, the seedpod of the lotus and lotus seeds, it carries out group after by firelock, bonding part is suitably dissolved
Close, obtain lotus；
（2）By the scape for drying in the air cool and the lotus of combination forming, it is combined after by firelock, bonding part is suitably dissolved,
Center section is connected with iron wire；
（3）By the petiole and lotus leaf of cool shaping of drying in the air, it is combined after by firelock, bonding part is suitably dissolved, pars intermedia
Divide and connected with iron wire.
4th, volume drying and surface colour：
（1）Spring, autumn, airing (10 DEG C -20 DEG C of indoor temperature), the drying of Summer Indoor fan in three season of winter room；
（2）By different requirements be stained with paint or tint, color spray, draw the significant points or pattern of requirement, continue airing；
（3）The colored varnish is sprayed on surface, carries out the moistureproof of last step and protects color.
Claims (1)
1. a kind of sugared skill preparation method of sugared body, it is characterised in that the sugared body is made from the following raw materials in parts by weight：
White granulated sugar 400-550,
Glucose syrup 120-220,
Distilled water 150-240,
Qi rafter acid 8.5-25.5,
Tartaric acid 8.5-25.5,
Sodium acid carbonate 15.5-27.5,
Lactose 60-75,
HEMC 3.5-15.5,
Ethyl cellulose sodium 3.5-15.5,
Food coloring 4-8；
Its preparation method is comprised the following steps：
（1）First by white granulated sugar 40-50 mesh sieves, the removal of impurity is gone；
（2）The white granulated sugar that will be gone after the removal of impurity is dissolved in water, and filters again, removes wherein not molten sucrose crystal；
（3）White sand sugar aqueous solution after filtering is placed on electromagnetic oven, big fire is boiled to boiling, skims the offscum on liquid level；
（4）Appropriate Qi rafter acid and tartaric acid are added, fully fire is turned down after dissolving；
（5）Glucose syrup is added, is somewhat stirred, can't too stirred, liquid level is ceaselessly skimmed during boiling
On offscum；
（6）Slow fire is kept, when the temperature of the liquid reaches 140-150 DEG C, heating is stopped immediately；
（7）When fluid temperature drops to 60-70 DEG C, lactose, HEMC and ethyl cellulose sodium are added, stirring is equal
It is even；
（8）To sugared body add food coloring, stretch repeatedly, dry in the air it is cool after, obtain final product sugared body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301540.3A CN104095137B (en) | 2014-06-26 | 2014-06-26 | A kind of sugared skill sugared body and preparation method thereof |
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| CN201410301540.3A CN104095137B (en) | 2014-06-26 | 2014-06-26 | A kind of sugared skill sugared body and preparation method thereof |
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| CN104095137A CN104095137A (en) | 2014-10-15 |
| CN104095137B true CN104095137B (en) | 2017-06-20 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304605A (en) * | 2014-10-21 | 2015-01-28 | 福建工程学院 | Sugar painting preparation process based on blow-cutting |
| CN106173139A (en) * | 2016-07-15 | 2016-12-07 | 漯河职业技术学院 | One draws sugar skill sugar body and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988008254A1 (en) * | 1987-04-27 | 1988-11-03 | Praag Stephen Van | Decoration of confectionery products |
| CN101606566A (en) * | 2008-06-18 | 2009-12-23 | 刁媛媛 | The preparation method and the application of a kind of functional chewing and mouthful disintegrating tablet candy |
| TW201032727A (en) * | 2009-01-30 | 2010-09-16 | Rich Products Corp | Frozen sheeted icing formulation |
-
2014
- 2014-06-26 CN CN201410301540.3A patent/CN104095137B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988008254A1 (en) * | 1987-04-27 | 1988-11-03 | Praag Stephen Van | Decoration of confectionery products |
| CN101606566A (en) * | 2008-06-18 | 2009-12-23 | 刁媛媛 | The preparation method and the application of a kind of functional chewing and mouthful disintegrating tablet candy |
| TW201032727A (en) * | 2009-01-30 | 2010-09-16 | Rich Products Corp | Frozen sheeted icing formulation |
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