CN104738287A - Preparation process of tremella meringue - Google Patents
Preparation process of tremella meringue Download PDFInfo
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- CN104738287A CN104738287A CN201510138726.6A CN201510138726A CN104738287A CN 104738287 A CN104738287 A CN 104738287A CN 201510138726 A CN201510138726 A CN 201510138726A CN 104738287 A CN104738287 A CN 104738287A
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- white fungus
- tremella
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- protein
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Abstract
The invention discloses a preparation process of tremella meringue, belonging to the field of food processing. The preparation process is characterized in that the adopted formulation is as follows: 30kg of saccharose, 26kg of starch syrup, 2.5kg of dried protein, 5kg of cream, 5kg of powdered milk, 5kg of tremella powder, and 15kg of vanillin; the preparation process comprises the following processing steps: mixing tremella powder, cream, powdered milk and air bubble base, cooling, forming and packaging. The preparation process has the beneficial effects that the tremella meringue is sweet and delicious, has agreeable sweetness and has specific tremella scent; a finished product prepared from tremella powder, dried protein and sugar has fine mouthfeel, is rich in nutrition, can enhance the human immunity, has the efficacies of tonifying spleen, appetizing, tonifying qi and clearing intestines, and thus is a delicious, heath and green food suitable for people of all ages.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of manufacture craft of white fungus protein sugar.
Background technology
White fungus, also known as tremella, tremella, white fungus, has the laudatory title of " hat in bacterium ".White fungus is put down, and taste is sweet, light, nontoxic, is born in summer and autumn on the rotten wood of broad leaf tree.White fungus is famous and precious nutritious tonifying good merchantable brand, is again the strong tonic of righting.Successive dynasties, white fungus was regarded as " product of promoting longevity ", " good medicine alive for evermore " by imperial family noble.White fungus is put down nontoxic, and effect of existing tonifying spleen appetizing, the effect of useful gas gut purge again, can also be nourishing Yin and moistening lung.In addition, white fungus can also strengthen body immunity, and strengthens tumor patient to the tolerance of Radiotherapy chemotherapy.The effect of white fungus: white fungus is rich in vitamin D, can prevent the loss of calcium, very useful to growing, and is also rich in selenium and other trace elements, can strengthen the antineoplastic immunity of body.White fungus have moisten the lung and relieve the cough, effect of replenishing and restoring lung qi, the defense function of lung tissue can be improved, improve the immunocompetence of body, thus build up health.White fungus can improve liver detoxification ability, plays hepatoprotective effect, also has certain curative effect to senile chronic bronchitis, cor pulmonale.White fungus is rich in natural plant colloid, adds its nourishing yin effect, and long-term taking can moisturizing, and has the effect dispelling face's chloasma, freckle.The effect that white fungus also has tonifying spleen to calm the nerves is the superior good merchantable brand of nourishing the autumn and winter.
White fungus is of high nutritive value, effect is many, not only improves nutritive value for being processed into white fungus protein sugar, and delicious healthy, improves its economic worth, simultaneously also for the deep processing of white fungus provides a new way.
Summary of the invention
The object of the invention is the deep processed product fully developing white fungus raw material, a kind of manufacture craft of white fungus protein sugar is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of manufacture craft of white fungus protein sugar, it is characterized in that: the formula of employing is sucrose 30kg, starch syrup 26kg, protein does 2.5kg, cream, milk powder, each 5kg of white fungus powder, vanillic aldehyde 15kg, its procedure of processing is white fungus powder, cream, milk powder, bubble base mixing → cooling → shaping → packaging, and concrete operation step is:
(1) soak protein to do: be dipped in dry for protein in 4-5 warm water doubly, it is stand-by to stir foaming 25 minutes;
(2) to refine sugar bubble base: after the sucrose of 2 ∕ 3 and starch syrup are carried out infusion filtration, then continue infusion to 110-120 DEG C, then pour stir foaming beat eggs in pot, continue to beat fast, obtain sugared bubble base;
(3) stir off and rush slurry: the sucrose of remainder and starch syrup are dissolved filtration, when heating infusion is to 120-135 DEG C, slowly pour in bubble base, limit trimming stirs, till reaching suitable temperature and viscosity;
(4) mix: cream, milk powder, condiment and white fungus powder are added in the bubble base be stirred, stirs;
(5) cool, shaping: after sugar material all stirs, stop heating, massecuite is poured on cooling bench and cools, cooling 2-3 hour, constantly on cooling bench, carry out upper and lower overturning;
(6) pack: be pressed into sheet after cooling, then cut into inch strips, then pack, be finished product.
Beneficial effect: product of the present invention is fragrant and sweet good to eat, agreeably sweet, there is the distinctive light fragrance of white fungus, done by white fungus powder, albumen, finished product that sugar is obtained, not only delicate mouthfeel, nutritious, can also body immunity be strengthened, having effect of tonifying spleen appetizing, beneficial gas gut purge, is a kind of delicious healthy, all-ages pollution-free food.
Detailed description of the invention
Embodiment 1
:
A manufacture craft for white fungus protein sugar, concrete operation step is:
(1) soak protein to do: be dipped in dry for protein in 3-4 warm water doubly, it is stand-by to stir foaming 10 minutes;
(2) to refine sugar bubble base: after the sucrose of 1 ∕ 2 and starch syrup are carried out infusion filtration, then continue infusion to 135 DEG C, then pour stir foaming beat eggs in pot, continue to beat fast, obtain sugared bubble base;
(3) stir off and rush slurry: the sucrose of remainder and starch syrup are dissolved filtration, during heating infusion to 140 DEG C, slowly pour in bubble base, limit trimming stirs, till reaching suitable temperature and viscosity;
(4) mix: cream, milk powder, honey, condiment and white fungus powder are added in the bubble base be stirred, stirs;
(5) cool, shaping: after sugar material all stirs, stop heating, massecuite is poured on cooling bench and cools, cooling 4-6 hour, constantly on cooling bench, carry out upper and lower overturning;
(6) pack: be pressed into sheet after cooling, then cut into inch strips, then pack, be finished product.
Embodiment 2
:
A manufacture craft for white fungus protein sugar, concrete operation step is:
(1) soak protein to do: be dipped in dry for protein in 2-4 hot water doubly, it is stand-by to stir foaming 12 minutes;
(2) to refine sugar bubble base: after the protein sugar of 3 ∕ 5 and glucose syrup are carried out infusion filtration, then continue infusion to 150 DEG C, then pour stir foaming beat eggs in pot, continue to beat fast, obtain sugared bubble base;
(3) stir off and rush slurry: the protein sugar of remainder and glucose syrup are dissolved filtration, during heating infusion to 118 DEG C, slowly pour in bubble base, limit trimming stirs, till reaching suitable temperature and viscosity;
(4) mix: cream, milk powder, condiment, lemon extract and white fungus powder are added in the bubble base be stirred, stirs;
(5) cool, shaping: after sugar material all stirs, stop heating, massecuite is poured on cooling bench and cools, cooling 8-10 hour, constantly on cooling bench, carry out upper and lower overturning;
(6) pack: be pressed into sheet after cooling, then be cut into block, then pack, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the manufacture craft of a white fungus protein sugar, it is characterized in that: the formula of employing is sucrose 30kg, starch syrup 26kg, protein does 2.5kg, cream, milk powder, each 5kg of white fungus powder, vanillic aldehyde 15kg, its procedure of processing is white fungus powder, cream, milk powder, bubble base mixing → cooling → shaping → packaging, and concrete operation step is:
(1) soak protein to do: be dipped in dry for protein in 4-5 warm water doubly, it is stand-by to stir foaming 25 minutes;
(2) to refine sugar bubble base: after the sucrose of 2 ∕ 3 and starch syrup are carried out infusion filtration, then continue infusion to 110-120 DEG C, then pour stir foaming beat eggs in pot, continue to beat fast, obtain sugared bubble base;
(3) stir off and rush slurry: the sucrose of remainder and starch syrup are dissolved filtration, when heating infusion is to 120-135 DEG C, slowly pour in bubble base, limit trimming stirs, till reaching suitable temperature and viscosity;
(4) mix: cream, milk powder, condiment and white fungus powder are added in the bubble base be stirred, stirs;
(5) cool, shaping: after sugar material all stirs, stop heating, massecuite is poured on cooling bench and cools, cooling 2-3 hour, constantly on cooling bench, carry out upper and lower overturning;
(6) pack: be pressed into sheet after cooling, then cut into inch strips, then pack, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510138726.6A CN104738287A (en) | 2015-03-27 | 2015-03-27 | Preparation process of tremella meringue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510138726.6A CN104738287A (en) | 2015-03-27 | 2015-03-27 | Preparation process of tremella meringue |
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| Publication Number | Publication Date |
|---|---|
| CN104738287A true CN104738287A (en) | 2015-07-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510138726.6A Pending CN104738287A (en) | 2015-03-27 | 2015-03-27 | Preparation process of tremella meringue |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053461A (en) * | 2015-08-09 | 2015-11-18 | 胡世龙 | Making method of black fungus protein candy |
| CN105053460A (en) * | 2015-08-08 | 2015-11-18 | 葛昌富 | Production method for red date peanut protein candy |
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
| CN108850388A (en) * | 2017-05-16 | 2018-11-23 | 黄振忠 | A kind of preparation process of tremella sugar |
-
2015
- 2015-03-27 CN CN201510138726.6A patent/CN104738287A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步赢利 蔬菜卷》", 31 January 2009 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053460A (en) * | 2015-08-08 | 2015-11-18 | 葛昌富 | Production method for red date peanut protein candy |
| CN105053461A (en) * | 2015-08-09 | 2015-11-18 | 胡世龙 | Making method of black fungus protein candy |
| CN108850388A (en) * | 2017-05-16 | 2018-11-23 | 黄振忠 | A kind of preparation process of tremella sugar |
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
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Application publication date: 20150701 |