CN104305057A - Tumorous stem mustard powder preparing method and candy containing tumorous stem mustard powder - Google Patents
Tumorous stem mustard powder preparing method and candy containing tumorous stem mustard powder Download PDFInfo
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- CN104305057A CN104305057A CN201410637228.1A CN201410637228A CN104305057A CN 104305057 A CN104305057 A CN 104305057A CN 201410637228 A CN201410637228 A CN 201410637228A CN 104305057 A CN104305057 A CN 104305057A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a tumorous stem mustard powder preparing method and a candy containing tumorous stem mustard powder. The tumorous stem mustard powder preparing method comprises the following steps: firstly, selecting full and bright tumorous stem mustards without worm spots or mechanical damages, slicing after peeling, then debitterizing with 0.5-3.0 percentages by mass of salt at a temperature of 50-100 DEG C for 30-180 seconds, drying at a temperature of 20-80 DEG C for 28-40 hours after washing with water, finally pulverizing, and passing a 120-meshes sieve to obtain the tumorous stem mustard powder. The method is simple, the made tumorous stem mustard powder has great sensory quality and can be used for preparing the candy, a new variety is increased for food industry, and the food variety is enriched.
Description
Technical field
The invention belongs to food processing field, be specifically related to the preparation method of tumorous stem mustard powder, also relate to product obtained by this method and the candy utilizing tumorous stem mustard powder preparation.
Background technology
Tumorous stem mustard is commonly called as cabbage head, is a kind of Stem lettuce, Dicotyledoneae, Cruciferae, Btassica, leaf mustard kind leaf mustard subspecies, the mutation of great Ye mustard mutation, its formal name used at school is Brassica juncea var.tsatsai Mao, is a mutation in leaf mustard, its leaf shrinkage ovalize, petiole base hypertrophy, has papilla, and tissue is delicate, nutritious, every 500g cabbage head contains protein 20.5g, sugared 45g, calcium 1400mg, phosphorus 650mg, iron 33.5mg.At present, tumorous stem mustard is mainly distributed in Fuling Chongqing, Sichuan, Zhejiang, Hubei, Jiangxi, Fujian, Jiangsu, Anhui, Henan etc. economize also have cultivation, be China important eat raw, vegetable for processing.
The domestic research to tumorous stem mustard deep process technology mainly concentrates on the aspect such as fresh-keeping and constituents extraction of the process technology of hot pickled mustard tube and safety evaluatio, tumorous stem mustard, and other deep processed products are actually rare, only have the minority kind such as hot pickled mustard tube soy sauce, tumorous stem mustard composite beverage.Tumorous stem mustard gather after due to water content higher, respiratory metabolism is vigorous, and Mechanical wound is many, thus very easily dehydration, aging and bacteria infection.At room temperature, bagging room temperature is not placed, and just wilted less than 3 days, even if be put in airtight dark place, preserve less than 20 days, major part is rotten, loses commodity value completely.Add the virus of latent infection in field growing process, pathogenic microorganism, more easily cause the rotten of tumorous stem mustard and rot, being unfavorable for eating raw and processing, be more unfavorable for storage, transport, be difficult to realize that strange land is fresh sells, result in the waste of Ways of Special Agricultural Products resource.Therefore, be necessary the new product exploring tumorous stem mustard further, improve the comprehensive utilization value of tumorous stem mustard.
Summary of the invention
In view of this, an object of the present invention is the preparation method providing tumorous stem mustard powder, and the method is simple, can obtain the tumorous stem mustard powder that organoleptic quality is good; Two of object of the present invention is to provide the tumorous stem mustard obtained by said method powder; Three of object of the present invention is to provide the candy containing tumorous stem mustard powder; Four of object of the present invention is the preparation method providing tumorous stem mustard candy.
For achieving the above object, the invention provides following technical scheme:
1, the preparation method of tumorous stem mustard powder, comprises the steps:
(1) tumorous stem mustard pretreatment: select full, bright in color, the tumorous stem mustard of anosis pityriasis simplex and mechanical damage, after peeling, section, obtains pretreated tumorous stem mustard;
(2) debitterize: be 0.5 ~ 3.0% at salt mass percent by the pretreated tumorous stem mustard of step (1) gained, temperature is debitterize 30 ~ 180s under 50 ~ 100 DEG C of conditions, then with water cleaning, obtains the tumorous stem mustard of debitterize;
(3) dry: the tumorous stem mustard of step (2) gained debitterize is dried 28 ~ 40h at temperature is 20 ~ 80 DEG C, obtains the tumorous stem mustard of oven dry;
(4) pulverize: the tumorous stem mustard that step (4) gained is dried is pulverized, then cross 120 mesh sieves, obtain tumorous stem mustard powder.
Preferably, in step (2), the mass percent of described salt is 2%.
Preferably, in step (2), described temperature is 100 DEG C.
Preferably, in step (2), the debitterize time is 120s.
2, the tumorous stem mustard powder obtained by described preparation method.
3, the tumorous stem mustard candy containing described tumorous stem mustard powder.
Preferably, comprise following component by weight, sucrose 10 ~ 50 parts, glucose 5 ~ 25 parts, 5 ~ 25 parts, Fructus Hordei Germinatus asccharin, glutinous rice flour 2 ~ 10 parts, 5 ~ 25 parts, tumorous stem mustard powder, sesame 1 ~ 3 part.
Preferably, comprise following component by weight, sucrose 34 parts, glucose 17 parts, 8 parts, Fructus Hordei Germinatus asccharin, glutinous rice flour 6.5 parts, 12 parts, tumorous stem mustard powder, sesame 1.6 parts.
Preferred, described glutinous rice flour is prepared by following methods, drains after getting sticky rice washing, then after soaking 5h in 50 DEG C of water, drier until surface does not have moisture, then glutinous rice was pulverized 120 mesh sieves, last is 100 ~ 160 DEG C of frying 10 ~ 40min in temperature, and cooling, obtains glutinous rice flour.
4, the preparation method of described tumorous stem mustard candy, comprise the steps: to add in distilled water in the sucrose of formula ratio, glucose and Fructus Hordei Germinatus asccharin, infusion under temperature is 110 DEG C of conditions, after Icing Sugar melts, adds vegetable oil and continues infusion, stir simultaneously, when liquid glucose generation brown stain, add the tumorous stem mustard powder of formula ratio, glutinous rice flour and Semen sesami nigrum, after stirring, tiling is statically placed on oil-Absorbing Sheets carries out cooling cutting, finally dry 4h at 40 DEG C, obtains tumorous stem mustard candy.
Beneficial effect of the present invention is: the preparation method that the invention discloses tumorous stem mustard powder, and the method is simple, can realize suitability for industrialized production, and obtained tumorous stem mustard powder organoleptic quality is good, can be used in preparing candy.Tumorous stem mustard powder is mixed with liquid glucose after being brewed into candy, be rich in vitamins and other nutritious components, also retains the delicate fragrance of vegetables simultaneously, very popular; In addition, the development of tumorous stem mustard candy solves tumorous stem mustard and is making the unicity in hot pickled mustard tube, only can not pickle this unique channel of hot pickled mustard tube when making numerous vegetable growers gather in the crops tumorous stem mustard, but selectively making tumorous stem mustard candy is sold, and is significantly improved to avoiding risk; The preparation method of tumorous stem mustard candy disclosed by the invention is simple simultaneously, be easy to promote, have generality and repeatability, the research and development for vegetables candy and the confectionery industry have positive impetus, for the exploitation of regional characteristic vegetables is significant with research.
Accompanying drawing explanation
In order to make object of the present invention, technical scheme and beneficial effect clearly, the invention provides following accompanying drawing:
Sensory scores's result that Fig. 1 obtains for tumorous stem mustard after different boiling time process.
Sensory scores's result that Fig. 2 obtains for tumorous stem mustard after treatment of different temperature.
The sensory evaluation scores result that Fig. 3 obtains for tumorous stem mustard after different salinity process.
The sensory evaluation scores result that Fig. 4 obtains for drying tumorous stem mustard under different temperatures.
The sensory evaluation scores result that Fig. 5 obtains for drying tumorous stem mustard under different time.
The sensory evaluation scores result that Fig. 6 obtains for frying glutinous rice under different temperatures.
The sensory evaluation scores result that Fig. 7 obtains for frying glutinous rice under the same time.
The sensory evaluation scores result that Fig. 8 obtains for sucrose addition.
The sensory evaluation scores result that Fig. 9 obtains for glucose addition.
The sensory evaluation scores result that Figure 10 obtains for Fructus Hordei Germinatus asccharin addition.
The sensory evaluation scores result that Figure 11 obtains for glutinous rice flour addition.
The sensory evaluation scores result that Figure 12 obtains for tumorous stem mustard powder addition.
The sensory evaluation scores result that Figure 13 obtains for sesame addition.
Detailed description of the invention
Below in conjunction with accompanying drawing, the preferred embodiments of the present invention are described in detail.The experimental technique of unreceipted actual conditions in embodiment, the usually conveniently conditioned disjunction condition of advising according to manufacturer.
The tumorous stem mustard used in the embodiment of the present invention is fresh tumorous stem mustard, is purchased from saddle food market, Fuling District, Chongqing City, selects full, bright in color, and the material of anosis pityriasis simplex and mechanical damage is used for test, takes back laboratory immediately and go forward side by side row relax after purchase.
Embodiment 1
The preparation method of tumorous stem mustard powder, concrete steps are as follows:
(1) tumorous stem mustard pretreatment: select full, bright in color, the tumorous stem mustard of anosis pityriasis simplex and mechanical damage, is cut into the tumorous stem mustard sheet that thickness is 1cm, obtains pretreated tumorous stem mustard after peeling;
(2) debitterize: be 0.5 ~ 3.0% at salt mass percent by the pretreated tumorous stem mustard of step (1) gained, temperature is process 30 ~ 180s under 50 ~ 100 DEG C of conditions, then with water cleaning, obtains the tumorous stem mustard of debitterize;
(3) dry: the tumorous stem mustard of step (2) gained debitterize is dried 28 ~ 40h at temperature is 20 ~ 80 DEG C, obtains the tumorous stem mustard of oven dry;
(4) pulverize: utilize microphyte pulverizer to pulverize the tumorous stem mustard that step (4) gained is dried, then cross 120 mesh sieves, obtain tumorous stem mustard powder.
Embodiment 2
For determining the optimum condition of debitterize, to brine concentration, processing time and temperature are optimized, and then subjective appreciation evaluates the effect of debitterize.Sensory evaluation scores standard is as shown in table 1:
Table 1, debitterize sensory evaluation scores standard
(1) the debitterize time is on the impact of tumorous stem mustard de-bittering effect
Test and calculate with every 100g cabbage head, after tumorous stem mustard pretreatment salt mass fraction be 2%, temperature debitterize 30s respectively at being 100 DEG C, 60s, 90s, 120s, 150s and 180s, then carry out subjective appreciation, and result is as shown in Table 2 and Figure 1.
The sensory scores that after table 2, different time process, tumorous stem mustard obtains
From table 2 and Fig. 1, the debitterize time at 120s time, tumorous stem mustard each side organoleptic quality is best.The debitterize time, shorter or longer sensory scores was all low, and its reason is that the debitterize time is shorter, and the bitter taste of tumorous stem mustard can not effectively be removed, and went hardship not thorough; And during debitterize overlong time, tumorous stem mustard is overdone, lacks delicate fragrance and the brittleness of fresh vegetables, have a strong impact on mouthfeel.Therefore, the best debitterize time is 120s.
(2) debitterize temperature is on the impact of tumorous stem mustard effect
Test and calculate with every 100g cabbage head, be 2% at brine concentration mass percent after tumorous stem mustard pretreatment, temperature is respectively 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, and debitterize 120s at 90 DEG C and 100 DEG C, then carries out subjective appreciation, and result as shown in Table 3 and Figure 2.
The sensory scores that after table 3, treatment of different temperature, tumorous stem mustard obtains
From table 3 and Fig. 2, along with the rising of temperature, tumorous stem mustard bitter taste is more and more lighter, goes bitter effect to become better and better.When going bitter temperature at 100 DEG C, tumorous stem mustard each side organoleptic quality is best, and therefore 100 DEG C are gone bitter temperature for the best.
(3) debitterize salinity is on the impact of tumorous stem mustard effect
Test and calculate with every 100g cabbage head, be 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0% at salt mass percent after tumorous stem mustard pretreatment, temperature is debitterize 120s at 100 DEG C, and then carry out subjective appreciation, result is as shown in table 4 and Fig. 3.
The sensory evaluation scores that after table 4, different salinity process, tumorous stem mustard obtains
As can be seen from table 4 and Fig. 3, the salt mass percent of immersion is 2% time, and the organoleptic quality of tumorous stem mustard each side is best.Brine concentration is too high or too low, and sensory evaluation scores is all lower, reason be salinity lower time go bitter effect thorough, the bitter taste of residual tumorous stem mustard; When salinity is higher, the saline taste of salt is overweight, masks the taste of tumorous stem mustard, affects mouthfeel.
Above-mentioned Optimal Experimental shows, go bitter optimum condition to be 2% at brine concentration, temperature is process 120s at 100 DEG C, and now tumorous stem mustard remains the bright-coloured of fresh vegetables and delicate fragrance, and brittleness is moderate good to eat, without the saline taste of salt.
Embodiment 3
For research drying condition is to tumorous stem mustard qualitative effects, be optimized bake out temperature and time, then subjective appreciation evaluates the effect of oven dry.Sensory evaluation scores standard is as shown in table 5:
Table 5, bake out temperature sensory evaluation scores standard
(1) bake out temperature is on the impact of tumorous stem mustard effect
The bake out temperature of tumorous stem mustard has material impact to its quality, and the tumorous stem mustard after debitterize is dried 36h under temperature is respectively 20 DEG C, 40 DEG C, 60 DEG C and 80 DEG C of conditions, and then carry out sensory evaluation scores, result is as shown in table 6 and Fig. 4.
The sensory evaluation scores that tumorous stem mustard obtains is dried under table 6, different temperatures
From table 6 and Fig. 4, bake out temperature is 40 DEG C time, and tumorous stem mustard each side organoleptic quality is best.Bake out temperature too low or too high time, sense organ scoring is all lower, and its reason is, when bake out temperature is too low, tumorous stem mustard moisture can not effectively be removed, and even individual surface is also comparatively moist; When bake out temperature is too high, tumorous stem mustard yellowish, has a strong impact on color and luster.
(2) drying time is on the impact of tumorous stem mustard effect
The drying time of tumorous stem mustard has material impact to its quality, and under temperature is 40 DEG C of conditions, dry 28h, 32h, 36h and 40h respectively, then carry out sensory evaluation scores, result is as shown in table 7 and Fig. 5.
The sensory evaluation scores that tumorous stem mustard obtains is dried under table 7, different time
Our experiments show that, drying time is when 36h, and tumorous stem mustard each side organoleptic quality is best.When drying time is too short or long, tumorous stem mustard sensory evaluation is all not high.Its reason be drying time too short time tumorous stem mustard moisture can not effectively remove, even individual surface is also comparatively moist; When drying time is long, tumorous stem mustard surface is charred, and has a strong impact on smell and mouthfeel.
Embodiment 4
The preparation method of glutinous rice flour, concrete preparation method is as follows:
Drain after getting sticky rice washing, after glutinous rice being soaked 5h in 50 DEG C of water after draining, take out dry until surface does not have moisture, then being utilized by glutinous rice microphyte pulverizer to pulverize, then cross 120 mesh sieves, is finally 100 ~ 160 DEG C of frying 10 ~ 40min in temperature, cooling, obtains glutinous rice flour.
For obtaining the good glutinous rice flour of organoleptic quality, frying time of glutinous rice flour and temperature are optimized, then according to sensory evaluation evaluation frying effect.Sensory evaluation scores standard is as shown in table 8.
Table 8, frying glutinous rice sensory evaluation scores standard
(1) frying temperature is on the impact of glutinous rice effect
By glutinous rice frying 20min under temperature is respectively 100 DEG C, 120 DEG C, 140 DEG C and 160 DEG C of conditions, then carry out sensory evaluation, result is as shown in table 9 and Fig. 6.
The sensory evaluation scores that under table 9, different temperatures, frying glutinous rice obtains
The above results shows, when temperature is lower or higher, Analyses Methods for Sensory Evaluation Results is all poor.Its reason be temperature lower time, glutinous rice color whitens, the glutinous rice after frying has raw rice taste; When temperature is higher, the phenomenon of being easily burned in frying process, the glutinous rice after frying is charred taste, and part colours blackout.In sum, frying temperature is 120 DEG C time, and the organoleptic quality of glutinous rice each side is best.
(2) the frying time is on the impact of glutinous rice effect
By glutinous rice difference frying 10min, 20min, 30min and 40min under temperature is 120 DEG C of conditions, then carry out sensory evaluation, result is as shown in table 10 and Fig. 7.
The sensory evaluation scores that under table 10, different time, frying glutinous rice obtains
The above results shows, the frying time, glutinous rice each side organoleptic quality was best when 30min.The frying time is too short or long all can not obtain the good glutinous rice flour of organoleptic quality, and its reason is that the frying time is too short, and glutinous rice can not fry completely, and finished product has the taste of raw rice; Frying overlong time, glutinous rice has burnt flavor, has the black that glutinous rice burns after frying.
Embodiment 5
Glutinous rice flour prepared by the tumorous stem mustard powder utilizing embodiment 1 to prepare and embodiment 4 prepares tumorous stem mustard candy, concrete grammar is as follows: add sucrose, glucose and Fructus Hordei Germinatus asccharin by table 11, then 20ml distilled water is added, and temperature is controlled at about 110 DEG C, carry out infusion, after Icing Sugar melts, add 1ml vegetable oil and continue infusion, stir simultaneously, tumorous stem mustard powder, glutinous rice flour and Semen sesami nigrum is added when liquid glucose generation brown stain, after stirring, tiling is statically placed in oil-Absorbing Sheets carries out cooling to be cut into 1cm
3cube, finally dry 4h in the air dry oven of 40 DEG C, obtains tumorous stem mustard candy.
Table 11, supplementary material proportioning
For obtaining the tumorous stem mustard candy of better effects if, the addition of primary raw material as sucrose, glucose, Fructus Hordei Germinatus asccharin, glutinous rice flour, tumorous stem mustard powder, sesame of tumorous stem mustard candy is optimized.Result adopts organoleptic indicator to detect.When carrying out subjective appreciation, be the scoring group of 15 people by classmate member's number, adopt blank scoring, get arithmetic average.Sensory evaluation standard is as shown in table 12.
Table 12, new product sensory evaluation scores standard
(1) sucrose addition is on the impact of tumorous stem mustard candy organoleptic quality
Be sucrose addition with 10,20,30,40,50 respectively, glucose 15g, maltose 10g, glutinous rice flour 6g, under tumorous stem mustard powder 10g, sesame 2g condition, prepare tumorous stem mustard candy according to above-mentioned technique, then carry out sensory evaluation, result is as shown in table 13 and Fig. 8.
The sensory evaluation scores result that table 13 sucrose addition obtains
Table 13 and Fig. 8 known, when sucrose addition is at 30g, the organoleptic quality of tumorous stem mustard candy each side is best, sucrose is all lower higher or lower than organoleptic quality during 30g, its reason be sucrose addition less time, caramelization DeGrain, not easily, after saccharogenesis, candy feels like jelly saccharogenesis; When sucrose addition is more, candy sweet taste is too high, masks the taste of other compositions, affects the mouthfeel of tumorous stem mustard candy.
(2) glucose addition is on the impact of tumorous stem mustard candy organoleptic quality
Respectively with 5g, 10g, 15g, 20g, 25g for glucose addition, under sucrose 30g, maltose 10g, glutinous rice flour 6g, tumorous stem mustard 10g, sesame 2g condition, prepare tumorous stem mustard candy according to above-mentioned technique, then carry out sensory evaluation, result is as shown in table 14 and Fig. 9.
The sensory evaluation scores result that table 14 glucose addition obtains
Result is as shown in table 14 and Fig. 9, and glucose addition is when 15g, and the organoleptic quality of tumorous stem mustard candy each side is best.Glucose addition higher than or when being less than 15g organoleptic quality all poor, its reason is that addition is too low, and tumorous stem mustard candy sugariness is too low, and after saccharogenesis, candy institutional framework is coarse; When glucose addition is more, during infusion, saccharogenesis not easily, and after saccharogenesis, candy color turns white, and entirety has incongruity.
(3) Fructus Hordei Germinatus asccharin addition is on the impact of tumorous stem mustard candy organoleptic quality
Respectively with 5g, 10g, 15g, 20g, 25g for Fructus Hordei Germinatus asccharin addition, sucrose 30g, glucose 15g, glutinous rice flour 6g, under tumorous stem mustard powder 10g, sesame 2g condition, prepare tumorous stem mustard candy according to above-mentioned technique, then carry out sensory evaluation, result is as shown in table 15 and Figure 10.
The sensory evaluation scores result that table 15 Fructus Hordei Germinatus asccharin addition obtains
Result as table 15 and Figure 10 known, when Fructus Hordei Germinatus asccharin addition is 10g, the organoleptic quality of tumorous stem mustard candy each side is best.When Fructus Hordei Germinatus asccharin is higher or lower than 10g, organoleptic quality is all poor, and its reason is that during saccharogenesis, tumorous stem mustard candy easily produces bubble when Fructus Hordei Germinatus asccharin addition is less, and rustic; When Fructus Hordei Germinatus asccharin addition is more, during saccharogenesis, tumorous stem mustard candy stickness, easily sticks to one's teeth, has a strong impact on mouthfeel.
(4) glutinous rice flour addition is on the impact of tumorous stem mustard candy organoleptic quality
Respectively with 2,4,6,8,10g for glutinous rice flour addition, sucrose 30g, glucose 15g, Fructus Hordei Germinatus asccharin 10g, under tumorous stem mustard powder 10g, sesame 2g condition, prepare tumorous stem mustard candy according to above-mentioned technique, then carry out sensory evaluation, result is as shown in table 16 and Figure 11.
The sensory evaluation scores result that table 16 glutinous rice flour addition obtains
Result is as shown in table 16 and Figure 11, and when glutinous rice addition is 6g, the organoleptic quality of tumorous stem mustard candy each side is best.When glutinous rice addition is higher or lower than 6g, organoleptic quality is all poor.Its reason is that during saccharogenesis, tumorous stem mustard candy color is single when glutinous rice addition is less, and taste is dull, and the mixing that syrup lacks glutinous rice easily sticks to one's teeth; When glutinous rice addition is more, glutinous rice taste is overweight, masks the taste of tumorous stem mustard.
(5) tumorous stem mustard powder addition is on the impact of tumorous stem mustard candy organoleptic quality
Respectively with 5,10,15,20,25g for tumorous stem mustard powder addition, sucrose 30g, glucose 15g, under Fructus Hordei Germinatus asccharin 10g, glutinous rice flour 6g, sesame 2g condition, prepare tumorous stem mustard candy according to above-mentioned technique, then carry out sensory evaluation, result is as shown in table 17 and Figure 12.
The sensory evaluation scores result that table 17 tumorous stem mustard powder addition obtains
Shown in table 17 and Figure 12, tumorous stem mustard powder addition is when 10g, and the organoleptic quality of tumorous stem mustard candy each side is best.When tumorous stem mustard powder addition is higher or lower than 10g, organoleptic quality is all poor.Its reason is, when tumorous stem mustard powder addition is less, lacks tumorous stem mustard taste, can not give prominence to the theme of tumorous stem mustard candy, and after saccharogenesis, candy color is single; When tumorous stem mustard powder addition is more, tumorous stem mustard taste is overweight, and the taste of each side is inharmonious.
(6) sesame addition is on the impact of tumorous stem mustard candy organoleptic quality
Respectively with 1.0,1.5,2.0,2.5,3.0g is for sesame addition, under sucrose 30g, glucose 15g Fructus Hordei Germinatus asccharin 10g glutinous rice flour 6g tumorous stem mustard powder 10g condition, prepare tumorous stem mustard candy according to above-mentioned technique, then carry out sensory evaluation, result is as shown in table 18 and Figure 13.
The sensory evaluation scores result that table 18 sesame addition obtains
From table 18 and Figure 13, when sesame addition is 2g, the organoleptic quality of tumorous stem mustard candy each side is best.When sesame addition is higher or lower than 2g, the organoleptic quality of tumorous stem mustard candy is all poor.Its reason is, when sesame addition is less, lacks the taste of sesame, just has considerable influence to the globality of candy taste; When sesame addition is more, during saccharogenesis, in tumorous stem mustard candy, sesame flavor is overweight, masks the taste of other compositions, and tumorous stem mustard candy outward appearance is too single simultaneously.
(6) determination of tumorous stem mustard and auxiliary material optimum proportioning
Lead on the basis of repeated screening and a large amount of pilot study, this experiment choose sucrose, glucose, Fructus Hordei Germinatus asccharin, glutinous rice flour, tumorous stem mustard powder, sesame percentage as six factors affecting product color, tissue, impurity, smell and flavour, and selected following L
25(5
6) Orthogonal Experiment and Design, result of the test sees the following form 19 and table 20:
Table 19, optimization of C/C composites factor level table
Table 20, optimization of C/C composites orthogonal test table
From the R range analysis of upper table, secondary factors order is: A>E>C>FGreatT. GreaT.GTD>B, namely the percentage of sucrose affects the principal element of product sensory quality, next is the percentage of tumorous stem mustard powder, Fructus Hordei Germinatus asccharin, glutinous rice flour and sesame, and the impact of percentage on product sensory quality of glucose is minimum.Optimum combination is A
5b
4c
2d
4e
4f
1, i.e. sucrose 34g, glucose 17g, Fructus Hordei Germinatus asccharin 8g, glutinous rice flour 6.5g, tumorous stem mustard powder 12g, sesame 1.6g are best with this proportioning materials products obtained therefrom, and product color is even, and mouthfeel is crisp and do not stick to one's teeth.
According to the more excellent scheme of optimum proportioning that range analysis table obtains, not in orthogonal arrage 25 tests, so, also must carry out subsidy test to it, verify whether it reaches test objective.The results are shown in Table 21.
Table 21, demonstration test table
Known according to table 21, A
5b
4c
2d
4e
4f
1combination sensory evaluation scores score is higher than A
5b
3c
2d
1e
5f
4combination, comprehensively analyze, optimum formula is A
5b
4c
2d
4e
4f
1: sucrose 34g, glucose 17g, Fructus Hordei Germinatus asccharin 8g, glutinous rice flour 6.5g, tumorous stem mustard powder 12g, sesame 1.6g.
(7) optimised process Optimal Experimental
In sugar refining technology, most important step is exactly liquid glucose infusion, and the temperature of infusion and the qualitative effects of distilled water addition to tumorous stem mustard candy huge, so this experiment carries out process optimization by change infusion temperature and distilled water addition, and the quality of tumorous stem mustard is evaluated by sensory evaluation, result is as shown in table 22 and table 23.
Table 22, the sensory evaluation of infusion temperature
Table 23, the sensory evaluation of distilled water addition
Can find out that in infusion temperature be 100 DEG C by sense organ table, distilled water addition is boil liquid glucose in 20ml situation, and it is minimum to the qualitative effects of tumorous stem mustard candy.
Finally prepare tumorous stem mustard candy with most preferred embodiment, then carry out sensory evaluation, result is as follows:
Color and luster: uniform color is consistent, light is distinct, and have the intrinsic brown of caramelization, glutinous rice powder and tumorous stem mustard powder are taken a walk evenly.
Tissue and quality structure: institutional framework exquisiteness does not have crackle, does not stick to one's teeth, and does not have larger bubble.
Impurity: without macroscopic exogenous impurity.
Smell and flavour: the pure free from extraneous odour of fragrance, comprise the delicate fragrance of tumorous stem mustard and the meter Xiang of glutinous rice, flavour is fragrant and sweet.
Mouthfeel: tumorous stem mustard hard candy is crisp and do not stick to one's teeth, agreeably sweet, the tip of the tongue lasting.
What finally illustrate is, above preferred embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although by above preferred embodiment to invention has been detailed description, but those skilled in the art are to be understood that, various change can be made to it in the form and details, and not depart from claims of the present invention limited range.
Claims (10)
1. the preparation method of tumorous stem mustard powder, is characterized in that, comprises the steps:
(1) tumorous stem mustard pretreatment: select full, bright in color, the tumorous stem mustard of anosis pityriasis simplex and mechanical damage, after peeling, section, obtains pretreated tumorous stem mustard;
(2) debitterize: be 0.5 ~ 3.0% at salt mass percent by the pretreated tumorous stem mustard of step (1) gained, temperature is debitterize 30 ~ 180s under 50 ~ 100 DEG C of conditions, then with water cleaning, obtains the tumorous stem mustard of debitterize;
(3) dry: the tumorous stem mustard of step (2) gained debitterize is dried 28 ~ 40h at temperature is 20 ~ 80 DEG C, obtains the tumorous stem mustard of oven dry;
(4) pulverize: the tumorous stem mustard that step (4) gained is dried is pulverized, then cross 120 mesh sieves, obtain tumorous stem mustard powder.
2. the preparation method of tumorous stem mustard powder according to claim 1, it is characterized in that: in step (2), the mass percent of described salt is 2%.
3. the preparation method of tumorous stem mustard powder according to claim 1, it is characterized in that: in step (2), described temperature is 100 DEG C.
4. the preparation method of tumorous stem mustard powder according to claim 1, it is characterized in that: in step (2), the debitterize time is 120s.
5. the tumorous stem mustard powder obtained by the preparation method described in any one of Claims 1 to 4.
6. the tumorous stem mustard candy containing tumorous stem mustard powder described in claim 5.
7. tumorous stem mustard candy according to claim 6, is characterized in that: comprise following component by weight, sucrose 10 ~ 50 parts, glucose 5 ~ 25 parts, 5 ~ 25 parts, Fructus Hordei Germinatus asccharin, glutinous rice flour 2 ~ 10 parts, 5 ~ 25 parts, tumorous stem mustard powder, sesame 1 ~ 3 part.
8. tumorous stem mustard candy according to claim 7, is characterized in that: comprise following component by weight, sucrose 34 parts, glucose 17 parts, 8 parts, Fructus Hordei Germinatus asccharin, glutinous rice flour 6.5 parts, 12 parts, tumorous stem mustard powder, sesame 1.6 parts.
9. the tumorous stem mustard candy according to claim 7 or 8, it is characterized in that: described glutinous rice flour is prepared by following methods, drain after getting sticky rice washing, then after soaking 5h in 50 DEG C of water, dry until surface does not have moisture again, then glutinous rice being pulverized 120 mesh sieves, is finally 100 ~ 160 DEG C of frying 10 ~ 40min in temperature, cooling, obtains glutinous rice flour.
10. the preparation method of tumorous stem mustard candy described in any one of claim 6 ~ 9, it is characterized in that, comprise the steps: to add distilled water in the sucrose of formula ratio, glucose and Fructus Hordei Germinatus asccharin, infusion under temperature is 110 DEG C of conditions, after Icing Sugar melts, add vegetable oil and continue infusion, stir simultaneously, the tumorous stem mustard powder of formula ratio, glutinous rice flour and Semen sesami nigrum is added when liquid glucose generation brown stain, after stirring, tiling is statically placed on oil-Absorbing Sheets carries out cooling cutting, and finally dry 4h at 40 DEG C, obtains tumorous stem mustard candy.
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