CN104705466A - Purple sweet potato creamy candy and preparation method thereof - Google Patents
Purple sweet potato creamy candy and preparation method thereof Download PDFInfo
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- CN104705466A CN104705466A CN201510069277.4A CN201510069277A CN104705466A CN 104705466 A CN104705466 A CN 104705466A CN 201510069277 A CN201510069277 A CN 201510069277A CN 104705466 A CN104705466 A CN 104705466A
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Abstract
The invention provides a purple sweet potato creamy candy and a preparation method thereof; the preparation method comprises the following steps: soaking gelatin with water to make the gelatin completely dissolved, and thus obtaining a gelatin jelly; pulping purple sweet potatoes to obtain purple sweet potato starch, and after gelatinization and saccharification of the purple sweet potato starch, heating and concentrating to obtain purple sweet potato sugar; mixing the purple sweet potato sugar with water, then stirring, heating to dissolve completely, filtering, then continuously heating to make the sugar purple potato sugar temperature reach 124 DEG C to 126 DEG C, and then spraying into a storage chamber; adding the gelatin jelly, sweetened condensed milk and the purple sweet potato syrup into a stirring pot, slowly stirring to make the components mixed into a liquid continuous phase, then quickly stirring and filling with gas; after stopping gas filling, continuing to slowly stir, and adding auxiliary materials while stirring; placing the sugar paste after being added with the auxiliary materials onto a cooling deskboard, cooling to a plasticity degree, and carrying out strip pulling and forming to obtain the purple sweet potato creamy candy. The purple sweet potatoes are adopted as the raw material for preparing the creamy candy, so that the prepared purple sweet potato creamy candy has the health-care efficacies of purple sweet potato carbohydrates and purple sweet potato anthocyanins.
Description
Technical field
The present invention relates to food processing field, particularly a kind of toffee and preparation method thereof.
Background technology
Toffee is as a kind of traditional food, and be the half soft candy that a kind of structure comparison is loose, sugared body section has small pore, band flexible and elasticity, resistance toly chews, and soft taste is fine and smooth, nutritious.High-quality toffee has the unique fragrance of milk usually, comfortable taste, has certain elasticity and toughness and has certain inflation rate, and keeping certain form at whole shelf life.Traditional toffee manufacturing enterprise mainly improves from the mouthfeel of toffee, outward appearance, to prepare the good toffee of mouthfeel.Nowadays, people more focus on nutrient health while enjoying cuisines, pursuit mouthfeel no longer simply.
Purple potato contains the high anthocyanidin of a large amount of medical value and active polysaccharide, and anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Purple potato polysaccharide has the multiple efficacies such as hypoglycemic, antitumor and anti-oxidant.The raw material preparing toffee at present generally only adopts sucrose, starch syrup etc., does not also have and adopts purple potato to be toffee prepared by raw material.
Summary of the invention
The technical problem to be solved in the present invention does not also have in the market to adopt purple potato to be toffee prepared by raw material, and current toffee is not containing anthocyanidin, do not possess the health-care efficacies such as hypoglycemic, antitumor and anti-oxidant; In order to solve the problem, the invention provides a kind of purple sweet potato milk sugar and preparation method thereof, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1000 parts-1200 portions purple potatos, 70 parts of-80 parts of gelatin, 80 portions of-120 portions of cream, 180 parts-220 parts hard palm oils, 2200 portions of-2300 portions of condensed milks, 280 portions of-320 portions of whole milk powders, 2.3 parts of-2.8 parts of vanillic aldehydes, 0.2 part-0.3 part hexyl maltols.
Preferably, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1000 portions of purple potatos, 75 parts of gelatin, 100 portions of cream, 200 parts of hard palm oils, 2250 portions of condensed milks, 300 portions of whole milk powders, 2.5 parts of vanillic aldehydes, 0.25 part of hexyl maltol.
A preparation method for purple sweet potato milk sugar, comprises the following steps:
(1) gelatin rehydration: be soaked in water by gelatin, makes gelatin dissolve completely, obtains gelatin jelly;
(2) purple potato sugar is prepared: by obtained purple sweet potato starch after purple potato making beating, then jacketed pan is put into after being filtered dry by purple sweet potato starch, add clear water, be made into the farinaceous size of 10%, finally starch is heated after gelatinization and saccharification and be concentrated into liquid glucose water content 10%-15%, obtain purple potato sugar, heating thickening temperature is at 60 DEG C-70 DEG C;
(3) purple potato syrup is boiled: stir after being mixed with water by purple potato sugar, be heated to dissolve completely, after filtering, continuous heating makes purple potato syrup temp reach 124 DEG C-126 DEG C, then sprays into apotheca, now the moisture moment evaporate to dryness of purple potato syrup;
(4) inflate: join in agitated kettle by gelatin jelly, condensed milk and purple potato syrup, low rate mixing makes it be mixed into liquid continuous phase, then rapid stirring insufflation gas, and stirring inflationtime is 40min-60min;
(5) add auxiliary material: after inflation stops, continuing low rate mixing, add whole milk powder, cream, vanillic aldehyde, hard palm oil and base maltol while stirring;
(6) cooling forming: taking out adding the massecuite after auxiliary material from agitated kettle, being placed on cooling slab and being cooled to plasticity degree, namely the shaping normal temperature that is cooled to of tie rod obtain purple sweet potato milk sugar.
Preferably, it is soak in the water of 40 DEG C-70 DEG C in temperature that described gelatin reconstitution process also comprises gelatin, and gel solubilizing rear cooling is congealed.
Preferably, described gelatin reconstitution process is be immersed in by gelatin in the water of 35 DEG C-60 DEG C under vacuum conditions, and gel solubilizing rear cooling is congealed.
Preferably, the gel strength of described gelatin is for being not less than 200Bloom.
Adopt said method i.e. obtained described purple sweet potato milk sugar.
Beneficial effect of the present invention is: the present invention adopts purple potato as the raw material preparing toffee, makes the purple sweet potato milk sugar obtained have the health-care efficacy of purple potato glucide and purple sweet potato anthocyanin.
Detailed description of the invention
Embodiment 1
A kind of purple sweet potato milk sugar of the present invention, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1000 portions of purple potato sugar, 70 parts of gelatin, 80 portions of cream, 180 parts of hard palm oils, 2200 portions of condensed milks, 280 portions of whole milk powders, 2.3 parts of vanillic aldehydes, 0.2 part of hexyl maltol.
Prepare purple sweet potato milk of the present invention sugar according to above-mentioned purple sweet potato milk sugar formula, concrete preparation method comprises the following steps:
(1) gelatin rehydration: the gelatin of gel strength at more than 200Bloom is soaked in water, gelatin is dissolved completely, more after filtration, cooling congeal obtain gelatin jelly after for subsequent use;
Gelatin reconstitution process requires that temperature is below 70 DEG C, in order to avoid gelatin molecule degraded affects gel strength, power of congealing is reduced.Therefore gelatin rehydration requires that the time is short, temperature is low as far as possible, it is directly immersed in water after making its infiltration completely that absorbs water and can uses.
In order to save time, also vacuum sol method can be adopted, adopt the method can increase some water consumptions, gelatin is immersed under vacuum conditions in the water of 35 DEG C-60 DEG C, finally make gelatin concentration reach 40%, then cooling is congealed, and adopts the method can accelerate colloidal sol speed, colloidal sol at relatively low temperatures, can not affect the power of congealing.
(2) purple potato sugar is prepared: by obtained purple sweet potato starch after purple potato making beating, then purple sweet potato starch is filtered dry, purple sweet potato starch is put in people's jacketed pan, the starch obtained by the raw purple potato of double centner adds about 1.50 kilograms, clear water, be made into the farinaceous size of 10%, starch is heated after gelatinization and Mashing process and is concentrated into liquid glucose about water content 10%-15%, obtain purple potato sugar; In order to avoid destroying purple sweet potato anthocyanin, the heating thickening temperature of purple potato sugar is at 60 DEG C-70 DEG C, unsuitable too high.
(3) purple potato syrup is boiled: be placed in interlayer sugar dissolver after being mixed with water by purple potato sugar and constantly stir, be heated to dissolve completely, then filter, pump in storage pot for subsequent use, the DE value of purple potato syrup is at 35-42.Then the syrup in storage pot is constantly input into heater by delivery pump from storage pot, when syrup heating-up temperature reaches 124 DEG C-126 DEG C, then apotheca is sprayed into, the now moisture moment evaporate to dryness of purple potato sugar, moisture is discharged from upper end blast pipe, and syrup is stayed in apotheca, at this moment directly can be put in mixer by conduit through the syrup of continuous infusion and inflate, or to drop it off in quantitative pot quantitatively, add to add in mixer after cream and condensed milk mix and stir rapidly and stir inflation, or condensed milk is placed in agitated kettle in advance, again row pour syrup carry out stirring inflation.Cream, hard palm oil and whole milk powder can add after inflation completes;
(4) inflate: gelatin jelly, condensed milk and purple potato syrup are joined in agitated kettle, low rate mixing makes it be mixed into liquid continuous phase, then rapid stirring insufflation gas, stirring inflationtime is 40min-60min, gas is constantly distributed in sugared body go, becoming the gas phase in sugared body, making to be retained in moisture in sugared body along with evaporating simultaneously.Stir moisture that inflationtime leaves over according to sugar cook temperature and other auxiliary material how many and determine.Inflationtime depends on sugared body soft or hard degree, can take out a small amount of inflation massecuite and immerse cooling in cold water and check that whether soft or hard moderate, be inflated to soft or hard degree moderate but also there is no complete embrittlement time till;
(5) add auxiliary material: after inflation stops, continuing low rate mixing, add whole-fat milk powder, hard palm oil, cream, vanillic aldehyde and the material such as base maltol while stirring, mix, make toffee sugar body finally become heterogeneous dispersion; Wherein the palmitic temperature of hard is 33 DEG C; The solid content of condensed milk is more than 70%.
(6) cool: taking out adding the massecuite after auxiliary material from agitated kettle, being placed on cooling slab and being cooled to plasticity degree, be put into that namely the heat insulating bed top brace of fur lacing machine is shaping obtains purple sweet potato milk sugar.
(7) shaping: massecuite rolling flip on heat insulating bed pulls into round bar, cooling bench is entered after the even bar of even bar machine, S-shaped (reduction shrinkage factor) is sent in slitting cooler, be cut into the sugared bar of certain length in orbit, be contracted to a certain degree through quenching sugar bar, then through the cylindrical sugared grain of hob cutting.
(8) pack: the sugared grain that rolling cut becomes directly is fallen and rolled on bar rotation conveyer belt, roll bar constantly to rotate and transport forward, make sugared grain form rounding more, then be assigned to packaging unit by conveyer belt, pack, traditional toffee adopts the two layers of paper packaging of liner wafer, outsourcing label paper.After toffee packaging, sugared grain temperature drops to less than 40 DEG C, and sugared body moisture is at 7%-8%, there is enough hardness, simultaneously because gelatin gels effect, bubble densification has been dispersed in sugared body, make sugared body more steady real firm, have good mouthfeel and lasting shelf-life.
Purple sweet potato milk sugar of the present invention adopts purple potato as raw material, extract the stock of the Icing Sugar in purple potato as toffee, there is the health-care efficacy of purple potato polysaccharide, and in process of production, save a large amount of purple sweet potato anthocyanin, make use of the health-care efficacy of purple sweet potato anthocyanin fully.
Embodiment 2
A kind of purple sweet potato milk sugar of the present invention, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1100 portions of purple potato sugar, 75 parts of gelatin, 100 portions of cream, 200 parts of hard palm oils, 2250 portions of condensed milks, 300 portions of whole milk powders, 2.5 parts of vanillic aldehydes, 0.25 part of hexyl maltol.
Prepare purple sweet potato milk of the present invention sugar according to above-mentioned purple sweet potato milk sugar formula, concrete preparation method comprises the following steps:
(1) gelatin rehydration: the gelatin of gel strength at more than 200Bloom is soaked in water, gelatin is dissolved completely, more after filtration, cooling congeal obtain gelatin jelly after for subsequent use;
Gelatin reconstitution process requires that temperature is below 70 DEG C, in order to avoid gelatin molecule degraded affects gel strength, power of congealing is reduced.Therefore gelatin rehydration requires that the time is short, temperature is low as far as possible, it is directly immersed in water after making its infiltration completely that absorbs water and can uses.
In order to save time, also vacuum sol method can be adopted, adopt the method can increase some water consumptions, gelatin is immersed under vacuum conditions in the water of 35 DEG C-60 DEG C, finally make gelatin concentration reach 40%, then cooling is congealed, and adopts the method can accelerate colloidal sol speed, colloidal sol at relatively low temperatures, can not affect the power of congealing.
(2) purple potato sugar is prepared: by obtained purple sweet potato starch after purple potato making beating, then purple sweet potato starch is filtered dry, purple sweet potato starch is put in people's jacketed pan, the starch obtained by the raw purple potato of double centner adds about 1.50 kilograms, clear water, be made into the farinaceous size of 10%, starch is heated after gelatinization and Mashing process and is concentrated into liquid glucose about water content 10%-15%, obtain purple potato sugar; In order to avoid destroying purple sweet potato anthocyanin, the heating thickening temperature of purple potato sugar is at 60 DEG C-70 DEG C, unsuitable too high.
(3) purple potato syrup is boiled: be placed in interlayer sugar dissolver after being mixed with water by purple potato sugar and constantly stir, be heated to dissolve completely, then filter, pump in storage pot for subsequent use, the DE value of purple potato syrup is at 35-42.Then the syrup in storage pot is constantly input into heater by delivery pump from storage pot, when syrup heating-up temperature reaches 124 DEG C-126 DEG C, then apotheca is sprayed into, the now moisture moment evaporate to dryness of purple potato sugar, moisture is discharged from upper end blast pipe, and syrup is stayed in apotheca, at this moment directly can be put in mixer by conduit through the syrup of continuous infusion and inflate, or to drop it off in quantitative pot quantitatively, add to add in mixer after cream and condensed milk mix and stir rapidly and stir inflation, or condensed milk is placed in agitated kettle in advance, again row pour syrup carry out stirring inflation.Cream, hard palm oil and whole milk powder can add after inflation completes;
(4) inflate: gelatin jelly, condensed milk and purple potato syrup are joined in agitated kettle, low rate mixing makes it be mixed into liquid continuous phase, then rapid stirring insufflation gas, stirring inflationtime is 40min-60min, gas is constantly distributed in sugared body go, becoming the gas phase in sugared body, making to be retained in moisture in sugared body along with evaporating simultaneously.Stir moisture that inflationtime leaves over according to sugar cook temperature and other auxiliary material how many and determine.Inflationtime depends on sugared body soft or hard degree, can take out a small amount of inflation massecuite and immerse cooling in cold water and check that whether soft or hard moderate, be inflated to soft or hard degree moderate but also there is no complete embrittlement time till;
(5) add auxiliary material: after inflation stops, continuing low rate mixing, add whole-fat milk powder, hard palm oil, cream, vanillic aldehyde and the material such as base maltol while stirring, mix, make toffee sugar body finally become heterogeneous dispersion; Wherein the palmitic temperature of hard is 33 DEG C; The solid content of condensed milk is more than 70%.
(6) cool: taking out adding the massecuite after auxiliary material from agitated kettle, being placed on cooling slab and being cooled to plasticity degree, be put into that namely the heat insulating bed top brace of fur lacing machine is shaping obtains purple sweet potato milk sugar.
(7) shaping: massecuite rolling flip on heat insulating bed pulls into round bar, cooling bench is entered after the even bar of even bar machine, S-shaped (reduction shrinkage factor) is sent in slitting cooler, be cut into the sugared bar of certain length in orbit, be contracted to a certain degree through quenching sugar bar, then through the cylindrical sugared grain of hob cutting.
(8) pack: the sugared grain that rolling cut becomes directly is fallen and rolled on bar rotation conveyer belt, roll bar constantly to rotate and transport forward, make sugared grain form rounding more, then be assigned to packaging unit by conveyer belt, pack, traditional toffee adopts the two layers of paper packaging of liner wafer, outsourcing label paper.After toffee packaging, sugared grain temperature drops to less than 40 DEG C, and sugared body moisture is 7% ~ 8%, there is enough hardness, simultaneously because gelatin gels effect, bubble densification has been dispersed in sugared body, make sugared body more steady real firm, have good mouthfeel and lasting shelf-life.
Purple sweet potato milk sugar of the present invention adopts purple potato as raw material, extract the stock of the Icing Sugar in purple potato as toffee, there is the health-care efficacy of purple potato polysaccharide, and in process of production, save a large amount of purple sweet potato anthocyanin, make use of the health-care efficacy of purple sweet potato anthocyanin fully.
Embodiment 3
A kind of purple sweet potato milk sugar of the present invention, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1200 portions of purple potato sugar, 80 parts of gelatin, 120 portions of cream, 220 parts of hard palm oils, 2300 portions of condensed milks, 320 portions of whole milk powders, 2.8 parts of vanillic aldehydes, 0.3 part of hexyl maltol.
Prepare purple sweet potato milk of the present invention sugar according to above-mentioned purple sweet potato milk sugar formula, concrete preparation method comprises the following steps:
(1) gelatin rehydration: the gelatin of gel strength at more than 200Bloom is soaked in water, gelatin is dissolved completely, more after filtration, cooling congeal obtain gelatin jelly after for subsequent use;
Gelatin reconstitution process requires that temperature is below 70 DEG C, in order to avoid gelatin molecule degraded affects gel strength, power of congealing is reduced.Therefore gelatin rehydration requires that the time is short, temperature is low as far as possible, it is directly immersed in water after making its infiltration completely that absorbs water and can uses.
In order to save time, also vacuum sol method can be adopted, adopt the method can increase some water consumptions, gelatin is immersed under vacuum conditions in the water of 35 DEG C-60 DEG C, finally make gelatin concentration reach 40%, then cooling is congealed, and adopts the method can accelerate colloidal sol speed, colloidal sol at relatively low temperatures, can not affect the power of congealing.
(2) purple potato sugar is prepared: by obtained purple sweet potato starch after purple potato making beating, then purple sweet potato starch is filtered dry, purple sweet potato starch is put in people's jacketed pan, the starch obtained by the raw purple potato of double centner adds about 1.50 kilograms, clear water, be made into the farinaceous size of 10%, starch is heated after gelatinization and Mashing process and is concentrated into liquid glucose about water content 10%-15%, obtain purple potato sugar; In order to avoid destroying purple sweet potato anthocyanin, the heating thickening temperature of purple potato sugar is at 60 DEG C-70 DEG C, unsuitable too high.
(3) purple potato syrup is boiled: be placed in interlayer sugar dissolver after being mixed with water by purple potato sugar and constantly stir, be heated to dissolve completely, then filter, pump in storage pot for subsequent use, the DE value of purple potato syrup is at 35-42.Then the syrup in storage pot is constantly input into heater by delivery pump from storage pot, when syrup heating-up temperature reaches 124 DEG C-126 DEG C, then apotheca is sprayed into, the now moisture moment evaporate to dryness of purple potato sugar, moisture is discharged from upper end blast pipe, and syrup is stayed in apotheca, at this moment directly can be put in mixer by conduit through the syrup of continuous infusion and inflate, or to drop it off in quantitative pot quantitatively, add to add in mixer after cream and condensed milk mix and stir rapidly and stir inflation, or condensed milk is placed in agitated kettle in advance, again row pour syrup carry out stirring inflation.Cream, hard palm oil and whole milk powder can add after inflation completes;
(4) inflate: gelatin jelly, condensed milk and purple potato syrup are joined in agitated kettle, low rate mixing makes it be mixed into liquid continuous phase, then rapid stirring insufflation gas, stirring inflationtime is 40min-60min, gas is constantly distributed in sugared body go, becoming the gas phase in sugared body, making to be retained in moisture in sugared body along with evaporating simultaneously.Stir moisture that inflationtime leaves over according to sugar cook temperature and other auxiliary material how many and determine.Inflationtime depends on sugared body soft or hard degree, can take out a small amount of inflation massecuite and immerse cooling in cold water and check that whether soft or hard moderate, be inflated to soft or hard degree moderate but also there is no complete embrittlement time till;
(5) add auxiliary material: after inflation stops, continuing low rate mixing, add whole-fat milk powder, hard palm oil, cream, vanillic aldehyde and the material such as base maltol while stirring, mix, make toffee sugar body finally become heterogeneous dispersion; Wherein the palmitic temperature of hard is 33 DEG C; The solid content of condensed milk is more than 70%.
(6) cool: taking out adding the massecuite after auxiliary material from agitated kettle, being placed on cooling slab and being cooled to plasticity degree, be put into that namely the heat insulating bed top brace of fur lacing machine is shaping obtains purple sweet potato milk sugar.
(7) shaping: massecuite rolling flip on heat insulating bed pulls into round bar, cooling bench is entered after the even bar of even bar machine, S-shaped (reduction shrinkage factor) is sent in slitting cooler, be cut into the sugared bar of certain length in orbit, be contracted to a certain degree through quenching sugar bar, then through the cylindrical sugared grain of hob cutting.
(8) pack: the sugared grain that rolling cut becomes directly is fallen and rolled on bar rotation conveyer belt, roll bar constantly to rotate and transport forward, make sugared grain form rounding more, then be assigned to packaging unit by conveyer belt, pack, traditional toffee adopts the two layers of paper packaging of liner wafer, outsourcing label paper.After toffee packaging, sugared grain temperature drops to less than 40 DEG C, and sugared body moisture is at 7%-8%, there is enough hardness, simultaneously because gelatin gels effect, bubble densification has been dispersed in sugared body, make sugared body more steady real firm, have good mouthfeel and lasting shelf-life.
Purple sweet potato milk sugar of the present invention adopts purple potato as raw material, extract the stock of the Icing Sugar in purple potato as toffee, there is the health-care efficacy of purple potato polysaccharide, and in process of production, save a large amount of purple sweet potato anthocyanin, make use of the health-care efficacy of purple sweet potato anthocyanin fully.
Set forth a lot of detail in the above description so that fully understand the present invention.But above description is only preferred embodiment of the present invention, the present invention can be much different from alternate manner described here to implement, and therefore the present invention is not by the disclosed concrete restriction implemented above.Any those skilled in the art are not departing under technical solution of the present invention ambit simultaneously, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (6)
1. a purple sweet potato milk sugar, it is characterized in that, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1000 parts-1200 portions purple potatos, 70 parts of-80 parts of gelatin, 80 portions of-120 portions of cream, 180 parts-220 parts hard palm oils, 2200 portions of-2300 portions of condensed milks, 280 portions of-320 portions of whole milk powders, 2.3 parts of-2.8 parts of vanillic aldehydes, 0.2 part-0.3 part hexyl maltols.
2. a kind of purple sweet potato milk is sugared according to claim 1, it is characterized in that, with weight parts, the raw material preparing described purple sweet potato milk sugar comprises 1000 portions of purple potatos, 75 parts of gelatin, 100 portions of cream, 200 parts of hard palm oils, 2250 portions of condensed milks, 300 portions of whole milk powders, 2.5 parts of vanillic aldehydes, 0.25 part of hexyl maltol.
3. a kind of preparation method of purple sweet potato milk sugar according to claim 1 or 2, is characterized in that, comprise the following steps:
(1) gelatin rehydration: be soaked in water by gelatin, makes gelatin dissolve completely, obtains gelatin jelly;
(2) purple potato sugar is prepared: by obtained purple sweet potato starch after purple potato making beating, then jacketed pan is put into after being filtered dry by purple sweet potato starch, add clear water, be made into the farinaceous size of 10%, finally starch is heated after gelatinization and saccharification and be concentrated into liquid glucose water content 10%-15%, obtain purple potato sugar, heating thickening temperature is at 60 DEG C-70 DEG C;
(3) purple potato syrup is boiled: stir after being mixed with water by purple potato sugar, be heated to dissolve completely, after filtering, continuous heating makes purple potato syrup temp reach 124 DEG C-126 DEG C, then sprays into apotheca, now the moisture moment evaporate to dryness of purple potato syrup;
(4) inflate: join in agitated kettle by gelatin jelly, condensed milk and purple potato syrup, low rate mixing makes it be mixed into liquid continuous phase, then rapid stirring insufflation gas, and stirring inflationtime is 40min-60min;
(5) add auxiliary material: after inflation stops, continuing low rate mixing, add whole milk powder, cream, vanillic aldehyde, hard palm oil and base maltol while stirring;
(6) cooling forming: taking out adding the massecuite after auxiliary material from agitated kettle, being placed on cooling slab and being cooled to plasticity degree, namely the shaping normal temperature that is cooled to of tie rod obtain purple sweet potato milk sugar.
4. the preparation method of a kind of purple sweet potato milk sugar according to claim 3, is characterized in that, it is soak in the water of 40 DEG C-70 DEG C in temperature that described gelatin reconstitution process also comprises gelatin, and gel solubilizing rear cooling is congealed.
5. the preparation method of a kind of purple sweet potato milk sugar according to claim 3, it is characterized in that, described gelatin reconstitution process is be immersed in by gelatin in the water of 35 DEG C-60 DEG C under vacuum conditions, and gel solubilizing rear cooling is congealed.
6. the preparation method of a kind of purple sweet potato milk sugar according to claim 3, it is characterized in that, the gel strength of described gelatin is for being not less than 200Bloom.
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| CN104904971A (en) * | 2015-07-14 | 2015-09-16 | 界首市兆龙食品有限公司 | Yogurt cream candy |
| CN105053463A (en) * | 2015-08-09 | 2015-11-18 | 胡世龙 | Tangerine flavored purple sweet potato snowflake sweet processing method |
| CN106954728A (en) * | 2017-03-14 | 2017-07-18 | 安徽米乐食品有限公司 | A kind of health-care milk candy rich in purple sweet potato anthocyanin |
| CN107027948A (en) * | 2017-05-23 | 2017-08-11 | 福建连城健尔聪食品有限公司 | The raw material composition and manufacture craft of a kind of cream purple potato hard candy |
| CN107183289A (en) * | 2017-05-23 | 2017-09-22 | 福建连城健尔聪食品有限公司 | The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets |
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| CN104904971A (en) * | 2015-07-14 | 2015-09-16 | 界首市兆龙食品有限公司 | Yogurt cream candy |
| CN105053463A (en) * | 2015-08-09 | 2015-11-18 | 胡世龙 | Tangerine flavored purple sweet potato snowflake sweet processing method |
| CN106954728A (en) * | 2017-03-14 | 2017-07-18 | 安徽米乐食品有限公司 | A kind of health-care milk candy rich in purple sweet potato anthocyanin |
| CN107027948A (en) * | 2017-05-23 | 2017-08-11 | 福建连城健尔聪食品有限公司 | The raw material composition and manufacture craft of a kind of cream purple potato hard candy |
| CN107183289A (en) * | 2017-05-23 | 2017-09-22 | 福建连城健尔聪食品有限公司 | The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets |
| CN110269124A (en) * | 2019-07-30 | 2019-09-24 | 福建福派园食品股份有限公司 | A kind of toffee and preparation method thereof for being not easy to melt deformation |
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