CN104920767A - Ox bone protein candy coating garlic-flavored pumpkin candy core and preparation method of Ox bone protein candy - Google Patents
Ox bone protein candy coating garlic-flavored pumpkin candy core and preparation method of Ox bone protein candy Download PDFInfo
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- CN104920767A CN104920767A CN201510273747.9A CN201510273747A CN104920767A CN 104920767 A CN104920767 A CN 104920767A CN 201510273747 A CN201510273747 A CN 201510273747A CN 104920767 A CN104920767 A CN 104920767A
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Abstract
The invention discloses an ox bone protein candy coating a garlic-flavored pumpkin candy core. The ox bone protein candy is characterized by comprising the following components in parts by weight: 25-33 parts of fresh ox bones, 0.1-0.2 part of papain, 35-39 parts of xylo-oligosaccharide, 3-5 parts of aspartame, 0.02-0.04 part of pectin, 2-3 parts of fragrant garlic, 8-10 parts of pumpkins, 1-2 parts of peanut kernels, 1-2 parts of mint oil, an appropriate amount of ethanol and an appropriate amount of water. According to the ox bone protein candy disclosed by the invention, butter and the mint oil are adopted and added to a pumpkin cup to be steamed, peanuts and mashed garlic are combined for improving the taste of the pumpkin candy core, the outer layer is coated with fluffy mobile-phase protein-glycosyl, and in the process of baking, the smell of the candy core can be merged into a coating layer. The products are simple in raw materials, are comprehensive in nutrition and are unique in taste. The protein-glycosyl is decocted by functional high sweetening agent namely the xylo-oligosaccharide, so that the sweetness is improved, and the quantity of heat is decreased.
Description
Technical field
The invention belongs to ox bone albumen confectionery area, be specifically related to ox bone protein sugar and the preparation method of the fragrant pumpkin sweet heart of a kind of bag garlic.
Background technology
Ox bone based on inorganic constituents, wherein Ca3 (PO4) 2 about 86%, Mg3 (P04) 2 about 1%, other calcium salt about 7%, chlorine about 0.2%: fluorine about 0.3%.Calcium salt has calcium gluconate, calcium glycerophosphate, calcium pantothenate.Its organic principle is multiple proteins.The fat content of ox bone, different because of the kind of bone is 12%-20%, forms the aliphatic acid of fat, mainly palmitic acid, stearic acid and oleic acid, but also containing a small amount of linoleic acid etc.In the process of ox bone, usually need degreasing, eliminated on the one hand the fishy smell of ox bone by degreasing, avoid the goods that fat in ox bone goods storage process and oxygen effect cause on the other hand and become sour, but the utilization of neatsfoot stock can not be realized, waste neatsfoot stock resource.
Candy is the traditional food of our people, meeting, activities for developing friendshiies, on New Year's Day or other festivals happy event activity, and visit, pieces activity can't do without it, especially by children are liked, traditional toffee is all by white granulated sugar, cream, condensed milk, milk powder, essence, the material such as gelatin composition, this candy just has the sense of taste concurrently, and composition is single, add a large amount of high heat sweeteners simultaneously, cause candy function not obvious, also can not meet consumer gradually to natural food, nutrition, healthy driven demand.
Ox bone protein sugar belongs to a kind of the confectionery industry of more traditional candy exploitation, in conjunction with the full nutrition of ox bone, can provide high protein, high mineral, homovitamin for consumer.
Summary of the invention
The present invention, in conjunction with the demand of consumer demand and ox bone comprehensive development and utilization, proposes the ox bone protein sugar preparation method of the fragrant pumpkin sweet heart of a kind of bag garlic.
The technical solution used in the present invention is as follows:
The ox bone protein sugar of the fragrant pumpkin sweet heart of a kind of bag garlic, it is characterized in that, comprise following parts by weight of component: fresh ox bone 25-33, papain 0.1-0.2, wood oligose 35-39, Aspartame 3-5, pectin 0.02-0.04, fragrant garlic 2-3, pumpkin 8-10, shelled peanut 1-2, peppermint oil 1-2, appropriate ethanol, appropriate water.
An ox bone protein sugar preparation method for the fragrant pumpkin sweet heart of bag garlic, is characterized in that, comprise the following steps:
(1) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, the 3-5 ethanol doubly of its weight will be added in ox bone section, put into jacketed pan boiling 1-2 hour, and filter and obtain ox bone section and the solution containing ox bone grease;
(2) get at ox bone section puts into heated-air circulation oven 75-85 DEG C and dry 1-2h, the rear taking-up of oven dry is put into pulverizer and is pulverized, obtain 100-200 order and obtain bovine bone powder, put into jacketed pan, bovine bone powder weight 10-12 water is doubly added in pot, add papain, at 35-40 DEG C of enzymolysis 2-3h, filter and obtain ox bone residue and ox bone enzymolysis liquid;
(3) get ox bone protein enzymatic hydrolyzate adopt spray drying technology dry ox bone albumen composition, get ox bone residue and calcine 4-5h in inert gas environment at 100-200 DEG C, put into ethanolic solution heat-activated 3-4min at 120 DEG C, putting into ball mill ultramicro grinding afterwards, to be that particle diameter 90um must activate bone mineral powder for subsequent use, gets the heating purified that neatsfoot stock is for subsequent use of the solution of ox bone grease;
(4) get pumpkin water cleaning peeling, pumpkin is carved multiple hollow groove, add butter and peppermint oil toward hollow groove in after, put into the plate big fire that pot steams comb afterwards and cook 20-40min to pumpkin slaking, cooling, overallly grind mud, obtain minced pumpkin for subsequent use; Fragrant garlic is cleaned and chops mud and place 20-30min to obtain mashed garlic for subsequent use; Stir-fried by little for shelled peanut fire after 3-5min, peeling is pulverized burnt odor shelled peanut is for subsequent use; After minced pumpkin, mashed garlic, burnt odor shelled peanut, Aspartame are mixed, put into cardioid mould manufacture cardioid sugar the heart for subsequent use;
(5) wood oligose is got, after wherein adding gross weight 2-3 water doubly, little fiery infusion, in the process of infusion, first slowly stirs and adds ox bone albumen composition and activation bone mineral powder, to be added complete after, obtain protein-glycosyl, rapid stirring 20-30min is fluffy mobile phase to protein-glycosyl, is watered by the protein-glycosyl of fluffy mobile phase and overlays on cardioid sugar in the heart, shaping in a mold after Vacuum Concentration, heated baking 2-3h and get final product.
Beneficial effect of the present invention is embodied in:
The present invention adopts butter and peppermint oil to add the steaming of pumpkin cup, the taste of the pumpkin sweet heart is improved in conjunction with peanut, mashed garlic, outer protein-the glycosyl of fluffy mobile phase that adopts is coated, in the process of baking, the smell of the sugar heart can be fused in clad, this goods raw material is simple, comprehensive nutrition, special taste.Protein-glycosyl adopts functional high sweetener wood oligose to boil, and improves sweet taste, reduces heat.
Detailed description of the invention
Embodiment
The ox bone protein sugar of the fragrant pumpkin sweet heart of the bag garlic described in the present embodiment, it is characterized in that, comprise following parts by weight of component: fresh ox bone 29, papain 0.15, wood oligose 37, Aspartame 4, pectin 0.03, fragrant garlic 2.5, pumpkin 9, shelled peanut 1.5, peppermint oil 1.5, appropriate ethanol, appropriate water.
The ox bone protein sugar preparation method of the fragrant pumpkin sweet heart of the bag garlic described in the present embodiment, is characterized in that, comprise the following steps:
(1) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, the 3-5 ethanol doubly of its weight will be added in ox bone section, put into jacketed pan boiling 1-2 hour, and filter and obtain ox bone section and the solution containing ox bone grease;
(2) get at ox bone section puts into heated-air circulation oven 75-85 DEG C and dry 1-2h, the rear taking-up of oven dry is put into pulverizer and is pulverized, obtain 100-200 order and obtain bovine bone powder, put into jacketed pan, bovine bone powder weight 10-12 water is doubly added in pot, add papain, at 35-40 DEG C of enzymolysis 2-3h, filter and obtain ox bone residue and ox bone enzymolysis liquid;
(3) get ox bone protein enzymatic hydrolyzate adopt spray drying technology dry ox bone albumen composition, get ox bone residue and calcine 4-5h in inert gas environment at 100-200 DEG C, put into ethanolic solution heat-activated 3-4min at 120 DEG C, putting into ball mill ultramicro grinding afterwards, to be that particle diameter 90um must activate bone mineral powder for subsequent use, gets the heating purified that neatsfoot stock is for subsequent use of the solution of ox bone grease;
(4) get pumpkin water cleaning peeling, pumpkin is carved multiple hollow groove, add butter and peppermint oil toward hollow groove in after, put into the plate big fire that pot steams comb afterwards and cook 20-40min to pumpkin slaking, cooling, overallly grind mud, obtain minced pumpkin for subsequent use; Fragrant garlic is cleaned and chops mud and place 20-30min to obtain mashed garlic for subsequent use; Stir-fried by little for shelled peanut fire after 3-5min, peeling is pulverized burnt odor shelled peanut is for subsequent use; After minced pumpkin, mashed garlic, burnt odor shelled peanut, Aspartame are mixed, put into cardioid mould manufacture cardioid sugar the heart for subsequent use;
(5) wood oligose is got, after wherein adding gross weight 2-3 water doubly, little fiery infusion, in the process of infusion, first slowly stirs and adds ox bone albumen composition and activation bone mineral powder, to be added complete after, obtain protein-glycosyl, rapid stirring 20-30min is fluffy mobile phase to protein-glycosyl, is watered by the protein-glycosyl of fluffy mobile phase and overlays on cardioid sugar in the heart, shaping in a mold after Vacuum Concentration, heated baking 2-3h and get final product.
Claims (2)
1. the ox bone protein sugar of the fragrant pumpkin sweet heart of bag garlic, it is characterized in that, comprise following parts by weight of component: fresh ox bone 25-33, papain 0.1-0.2, wood oligose 35-39, Aspartame 3-5, pectin 0.02-0.04, fragrant garlic 2-3, pumpkin 8-10, shelled peanut 1-2, peppermint oil 1-2, appropriate ethanol, appropriate water.
2. an ox bone protein sugar preparation method for the fragrant pumpkin sweet heart of bag garlic, is characterized in that, comprise the following steps:
(1) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, the 3-5 ethanol doubly of its weight will be added in ox bone section, put into jacketed pan boiling 1-2 hour, and filter and obtain ox bone section and the solution containing ox bone grease;
(2) get at ox bone section puts into heated-air circulation oven 75-85 DEG C and dry 1-2h, the rear taking-up of oven dry is put into pulverizer and is pulverized, obtain 100-200 order and obtain bovine bone powder, put into jacketed pan, bovine bone powder weight 10-12 water is doubly added in pot, add papain, at 35-40 DEG C of enzymolysis 2-3h, filter and obtain ox bone residue and ox bone enzymolysis liquid;
(3) get ox bone protein enzymatic hydrolyzate adopt spray drying technology dry ox bone albumen composition, get ox bone residue and calcine 4-5h in inert gas environment at 100-200 DEG C, put into ethanolic solution heat-activated 3-4min at 120 DEG C, putting into ball mill ultramicro grinding afterwards, to be that particle diameter 90um must activate bone mineral powder for subsequent use, gets the heating purified that neatsfoot stock is for subsequent use of the solution of ox bone grease;
(4) get pumpkin water cleaning peeling, pumpkin is carved multiple hollow groove, add butter and peppermint oil toward hollow groove in after, put into the plate big fire that pot steams comb afterwards and cook 20-40min to pumpkin slaking, cooling, overallly grind mud, obtain minced pumpkin for subsequent use; Fragrant garlic is cleaned and chops mud and place 20-30min to obtain mashed garlic for subsequent use; Stir-fried by little for shelled peanut fire after 3-5min, peeling is pulverized burnt odor shelled peanut is for subsequent use; After minced pumpkin, mashed garlic, burnt odor shelled peanut, Aspartame are mixed, put into cardioid mould manufacture cardioid sugar the heart for subsequent use;
(5) wood oligose is got, after wherein adding gross weight 2-3 water doubly, little fiery infusion, in the process of infusion, first slowly stirs and adds ox bone albumen composition and activation bone mineral powder, to be added complete after, obtain protein-glycosyl, rapid stirring 20-30min is fluffy mobile phase to protein-glycosyl, is watered by the protein-glycosyl of fluffy mobile phase and overlays on cardioid sugar in the heart, shaping in a mold after Vacuum Concentration, heated baking 2-3h and get final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273747.9A CN104920767A (en) | 2015-05-27 | 2015-05-27 | Ox bone protein candy coating garlic-flavored pumpkin candy core and preparation method of Ox bone protein candy |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273747.9A CN104920767A (en) | 2015-05-27 | 2015-05-27 | Ox bone protein candy coating garlic-flavored pumpkin candy core and preparation method of Ox bone protein candy |
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| CN104920767A true CN104920767A (en) | 2015-09-23 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901264A (en) * | 2016-04-22 | 2016-08-31 | 柳州蓓蒂芬科技有限公司 | Production method of pumpkin candies |
| CN107156687A (en) * | 2017-05-31 | 2017-09-15 | 南宁学院 | A kind of method that nanometer bovine bone powder is prepared with ox bone |
-
2015
- 2015-05-27 CN CN201510273747.9A patent/CN104920767A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901264A (en) * | 2016-04-22 | 2016-08-31 | 柳州蓓蒂芬科技有限公司 | Production method of pumpkin candies |
| CN107156687A (en) * | 2017-05-31 | 2017-09-15 | 南宁学院 | A kind of method that nanometer bovine bone powder is prepared with ox bone |
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Application publication date: 20150923 |
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