CN105724711A - White sesame soft sweets and making method thereof - Google Patents
White sesame soft sweets and making method thereof Download PDFInfo
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- CN105724711A CN105724711A CN201610076110.5A CN201610076110A CN105724711A CN 105724711 A CN105724711 A CN 105724711A CN 201610076110 A CN201610076110 A CN 201610076110A CN 105724711 A CN105724711 A CN 105724711A
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- parts
- soft sweet
- semen sesami
- soft
- sesami albae
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 113
- 238000000034 method Methods 0.000 title claims abstract description 30
- 241000207961 Sesamum Species 0.000 title abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 title abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 47
- 229930006000 Sucrose Natural products 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002245 particle Substances 0.000 claims abstract description 16
- 239000011550 stock solution Substances 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 7
- 239000000600 sorbitol Substances 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 47
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 44
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 30
- 239000011159 matrix material Substances 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 239000008187 granular material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 241000628997 Flos Species 0.000 claims description 11
- 238000010792 warming Methods 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 abstract 3
- 235000020357 syrup Nutrition 0.000 abstract 3
- 239000006188 syrup Substances 0.000 abstract 3
- 239000002131 composite material Substances 0.000 abstract 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 abstract 1
- 240000006891 Artemisia vulgaris Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 235000010356 sorbitol Nutrition 0.000 abstract 1
- -1 sucrose fatty acid Chemical class 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000001465 metallisation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Abstract
The invention discloses a making method of white sesame soft sweets.The method includes the steps that white granulated sugar, syrup, sorbitol, sucrose fatty acid vinegar, water and sesame oil are taken, the temperature is raised, the mixture is stirred, and a soft sweet stock solution is obtained; 2, the soft sweet stock solution is decocted within the range of 666.61-1333.22 PA and below the temperature of 100 DEG C, then decocting is continued within the range of 500-600 Pa and below the temperature of 110 DEG C, and a first soft sweet base body is obtained; 3, white granulated sugar, syrup and water are taken and decocted, and a second soft sweet base body is obtained; 4, white granulated sugar, syrup, lemon juice, yam starch, potato starch and water are mixed and decocted, and a paste-shaped mixture is obtained; 5, white sesames, cornel, rose flowers, fructus mori and mugwort are mixed to be uniform and crushed; 6, the first soft sweet base body, the second soft sweet base body and the paste-shaped mixture are mixed to be uniform and stirred at the temperature of 75 DEGC, then a particle mixture is added, and a soft sweet composite is made; 7, the soft sweet composite is coated with white sesames, and the white sesame soft sweets are obtained.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of Semen sesami Albae soft sweet and preparation method thereof.
Background technology
Soft candy is made up of the saccharide of solid constituent and the moisture of certain content.It is because people soft, that tooth is bad is the easiest
Chew, swallow, so by the liking of people of all ages.But, can not depart from owing to soft sweet is soft, cling tooth and deposit
Problem at the tooth that easily sticks to one's teeth.Therefore buy the quantity of crowd substantially without increasing, even can reduce, although now propose
The method of all solution soft candy adhesion teeth, such as adds sweeting agent etc. in soft candy, but corresponding soft sweet is pliable and tough
Property also reduces, and causes it the most soft, loses and chew strength；Adamant is added for another example, although this side in soft candy substrate
Method to some extent solves the problem that soft candy sticks to one's teeth, but the pliability of the also soft candy simultaneously brought is by shadow
Ring, taste bad.And the soft sesame sweets of China there is also similar problem, and, in recent years, the sales volume one of soft sesame sweets
Straight downslide, consumer reduces day by day for the demand of soft sesame sweets.How to improve the mouthfeel of soft sesame sweets, nutrition and stick to one's teeth
Problem, improve the yield of soft sesame sweets, these Speciality Foods of protection China are the problems studied in current industry.
Summary of the invention
It is an object of the invention to solve at least the above and/or defect, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide a kind of Semen sesami Albae soft sweet, the present invention be added with the Fructus Evodiae, Fructus Mori and Flos Rosae Rugosae,
And nutritious potato starch and Rhizoma Dioscoreae starch, there is the effects such as benefiting qi and nourishing blood, looks improving and the skin nourishing, blood fat reducing, it is possible to have
Certain health-care effect, is suitable to be eaten for a long time, and substantially increases the sales volume of this product, solves soft sweet sales volume and day by day reduces
Problem.
A further object of the present invention is to provide the manufacture method of a kind of Semen sesami Albae soft sweet, throughput metallization processes of the present invention, decompression
Under conditions of being dried, adding the little granulate mixture of particle diameter and repeatedly boil, the Semen sesami Albae soft sweet prepared is in good taste, nutrition
Enrich, do not stick to one's teeth.
The technical scheme that the present invention provides is:
The manufacture method of a kind of Semen sesami Albae soft sweet, it is characterised in that including:
Step one, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts, Sorbitol 0.1 part, sucrose
Fat vinegar 0.15 part, 20 parts of water and Oleum sesami 5～8 parts, be warming up to 81～90 DEG C, stirs 20～30min, obtains soft sweet
Stock solution；
Step 2, below pressure 666.61-1333.22Pa scope and under the conditions of temperature 100 DEG C, boil in step one and obtain
Soft sweet stock solution 2 minutes, afterwards below pressure 500～600Pa scope and under the conditions of temperature 110 DEG C, continue to boil
1～3 minute, it is finally cooled to 75 DEG C and obtains soft sweet matrix one；
Step 3, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts and 20 parts of water, in 121 DEG C of uses
Little fire boils 30～60min, is cooled to 75 DEG C afterwards and obtains soft sweet matrix two；
Step 4, by white sugar 10 parts, malt sugar 10 parts, Fructus Citri Limoniae juice 10～15 parts, Rhizoma Dioscoreae starch 80～120 parts, Ma Ling
Sweet potato starch 10～20 parts and water 50～80 parts of mixing, endure 30～40min at 110 DEG C of little fire, be cooled to 75 DEG C afterwards, obtain
Paste mixture；
Step 5, take Semen sesami Albae 20～30 parts, the Fructus Evodiae 5～10 parts, Flos Rosae Rugosae 15～20 parts, Fructus Mori 5～10 parts and Radix Artemisia ordosicae
5～10 parts of mixings, and pulverize the granulate mixture being less than 20 mesh for particle diameter；
Step 6, by step 2 obtains the soft sweet matrix two that obtains in soft sweet matrix one, step 3 and step 4 obtain
Paste mixture mixes, and stirs 60min afterwards, be subsequently adding in step 5 at temperature 75 DEG C and 50～100rpm rotating speeds
The granulate mixture arrived, continues stirring 30～40min at temperature 75 DEG C and 50～100rpm rotating speeds, makes soft sweet combination
Thing；And,
Step 7, the fondant compositions obtained in step 6 is cut into the fritter of 1～2 cubic centimetre, rolls described fritter, make
Be stained with Semen sesami Albae, i.e. obtain Semen sesami Albae soft sweet.
Preferably, in the manufacture method of described Semen sesami Albae soft sweet, also include between described step 6 and described step 7
Step A:
The power using 5N impacts, with the frequency of 10～20 times/min, the soft sweet mixture 10～20min obtained in step 6.
Preferably, in the manufacture method of described Semen sesami Albae soft sweet, the particle diameter of described white sugar is less than 20 mesh.
Preferably, in the manufacture method of described Semen sesami Albae soft sweet, in described step one, in parts by weight, described white sand
Sugar is 80 parts, and described malt sugar is 60 parts, and described Oleum sesami is 6 parts, is warming up to 85 DEG C, stirs 25min, obtains soft sweet
Stock solution.
Preferably, in the manufacture method of described Semen sesami Albae soft sweet, in described step 2, described pressure is 1000Pa model
Enclose.
Preferably, in the manufacture method of described Semen sesami Albae soft sweet, in described step 4, described Fructus Citri Limoniae juice is 12 parts,
Described Rhizoma Dioscoreae starch is 100 parts, described potato starch is 15 parts, and described water is 65 parts.
Preferably, in the manufacture method of described Semen sesami Albae soft sweet, in described step 5, described Semen sesami Albae is 25 parts,
The described Fructus Evodiae is 8 parts, described Flos Rosae Rugosae is 17 parts, and described Radix Artemisia ordosicae is 8 parts.
A kind of Semen sesami Albae soft sweet, is prepared by arbitrary described method.
The present invention at least includes following beneficial effect:
The present invention obtains soft sweet matrix one by decompression drying method, and soft sweet matrix one fragility obtained is good, it is easy to the later stage mixes,
Compatible degree is high, and does not sticks to one's teeth；The raw material such as white sugar and malt sugar is processed by the present invention by multiple different condition, makes product
Pol and the nutritional labeling of product all are boiled out, then after raw material is reduced to uniform temperature, mixing, the Radix Angelicae Dahuricae finally given
Fiber crops soft sweet delicate mouthfeel, it is rich in stereovision, and does not sticks to one's teeth；Meanwhile, this product is added with certain granulate mixture soft
In sugar, owing to the particle diameter of granulate mixture is the least, do not affect the mouthfeel of soft sweet, moreover it is possible to reduce the possibility that soft sweet sticks to one's teeth further
Property, and owing to its particle diameter is the least, mix in low boiled candy base, there is not some local flavor time edible.
Further, the present invention is added with the Fructus Evodiae, Fructus Mori and Flos Rosae Rugosae, and nutritious potato starch and Rhizoma Dioscoreae starch,
There is the effects such as benefiting qi and nourishing blood, looks improving and the skin nourishing, blood fat reducing, it is possible to have certain health-care effect, be suitable to be eaten for a long time.This is big
Improve greatly the sales volume of this product.
The present invention utilizes modern science technique dialogue soft sesame sweets to carry out quantification treatment, protects this traditional culture food
Product, and make its local flavor controlled, there is health care, sales volume is also greatly increased, and serves the biggest to protecting this traditional food
Effect.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by the present invention
Research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description word
Can implement according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
The present invention provides the manufacture method of a kind of Semen sesami Albae soft sweet, including:
Step one, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts, Sorbitol 0.1 part, sucrose
Fat vinegar 0.15 part, 20 parts of water and Oleum sesami 5～8 parts, be warming up to 81～90 DEG C, stirs 20～30min, obtains soft sweet
Stock solution；
Step 2, below pressure 666.61-1333.22Pa scope and under the conditions of temperature 100 DEG C, boil in step one and obtain
Soft sweet stock solution 2 minutes, afterwards below pressure 500～600Pa scope and under the conditions of temperature 110 DEG C, continue to boil
1～3 minute, it is finally cooled to 75 DEG C and obtains soft sweet matrix one；
Step 3, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts and 20 parts of water, in 121 DEG C of uses
Little fire boils 30～60min, is cooled to 75 DEG C afterwards and obtains soft sweet matrix two；
Step 4, by white sugar 10 parts, malt sugar 10 parts, Fructus Citri Limoniae juice 10～15 parts, Rhizoma Dioscoreae starch 80～120 parts, Ma Ling
Sweet potato starch 10～20 parts and water 50～80 parts of mixing, endure 30～40min at 110 DEG C of little fire, be cooled to 75 DEG C afterwards, obtain
Paste mixture；
Step 5, take Semen sesami Albae 20～30 parts, the Fructus Evodiae 5～10 parts, Flos Rosae Rugosae 15～20 parts, Fructus Mori 5～10 parts and Radix Artemisia ordosicae
5～10 parts of mixings, and pulverize the granulate mixture being less than 20 mesh for particle diameter；
Step 6, by step 2 obtains the soft sweet matrix two that obtains in soft sweet matrix one, step 3 and step 4 obtain
Paste mixture mixes, and stirs 60min afterwards, be subsequently adding in step 5 at temperature 75 DEG C and 50～100rpm rotating speeds
The granulate mixture arrived, continues stirring 30～40min at temperature 75 DEG C and 50～100rpm rotating speeds, makes soft sweet combination
Thing；And,
Step 7, the fondant compositions obtained in step 6 is cut into the fritter of 1～2 cubic centimetre, rolls described fritter, make
Be stained with Semen sesami Albae, i.e. obtain Semen sesami Albae soft sweet.
As preferably, between described step 6 and described step 7, also include step A:
The power using 5N impacts, with the frequency of 10～20 times/min, the soft sweet mixture 10～20min obtained in step 6.
As preferably, the particle diameter of described white sugar is less than 20 mesh.
As preferably, in described step one, in parts by weight, described white sugar is 80 parts, and described malt sugar is 60 parts, institute
Stating Oleum sesami is 6 parts, is warming up to 85 DEG C, stirs 25min, obtains soft sweet stock solution.
As preferably, in described step 2, described pressure is 1000Pa scope.
As preferably, in described step 4, described Fructus Citri Limoniae juice is 12 parts, described Rhizoma Dioscoreae starch is 100 parts, described Ma Ling
Sweet potato starch is 15 parts, and described water is 65 parts.
As preferably, in described step 5, described Semen sesami Albae is 25 parts, and the described Fructus Evodiae is 8 parts, described Flos Rosae Rugosae is 17
Part, described Radix Artemisia ordosicae is 8 parts.
A kind of Semen sesami Albae soft sweet, is prepared by arbitrary described method.
Embodiment 1
The present invention provides the manufacture method of a kind of Semen sesami Albae soft sweet, including:
Step one, in parts by weight, takes white sugar 50 parts, malt sugar 50 parts, Sorbitol 0.1 part, sucrose-fatty vinegar
0.15 part, 20 parts of water and Oleum sesami 5 parts, be warming up to 81 DEG C, stirs 20min, obtains soft sweet stock solution；
Step 2, below pressure 666.61Pa scope and under the conditions of temperature 100 DEG C, boil the soft sweet obtained in step one
Stock solution 2 minutes, afterwards below pressure 500Pa scope and under the conditions of temperature 110 DEG C, continues to boil 1 minute, finally
It is cooled to 75 DEG C and obtains soft sweet matrix one；
Step 3, in parts by weight, takes white sugar 50 parts, malt sugar 50 parts and 20 parts of water, uses little fire to endure in 121 DEG C
30min processed, is cooled to 75 DEG C afterwards and obtains soft sweet matrix two；
Step 4, by white sugar 10 parts, malt sugar 10 parts, Fructus Citri Limoniae juice 10 parts, Rhizoma Dioscoreae starch 80 parts, potato starch
10 parts and the mixing of 50 parts of water, endure 30min at 110 DEG C of little fire, be cooled to 75 DEG C afterwards, obtain paste mixture；
Step 5, take Semen sesami Albae 20 parts, the Fructus Evodiae 5 parts, Flos Rosae Rugosae 15 parts, Fructus Mori 5 parts and Radix Artemisia ordosicae 5 parts mixing, and powder
The broken granulate mixture being less than 20 mesh for particle diameter；
Step 6, by step 2 obtains the soft sweet matrix two that obtains in soft sweet matrix one, step 3 and step 4 obtain
Paste mixture mixes, stir 60min afterwards under temperature 75 DEG C and 50rpm rotating speed, is subsequently adding and obtains in step 5
Granulate mixture, continues stirring 30min at temperature 75 DEG C and 50rpm rotating speed, makes fondant compositions；
Step A, the power of employing 5N impact, with the frequency of 10 times/min, the soft sweet mixture 10min obtained in step 6；With
And,
Step 7, the fondant compositions obtained in step 6 is cut into the fritter of 1 cubic centimetre, rolls described fritter, be allowed to
It is stained with Semen sesami Albae, i.e. obtains Semen sesami Albae soft sweet.
Wherein, the particle diameter of described white sugar is less than 20 mesh.
Embodiment 2
The present invention provides the manufacture method of a kind of Semen sesami Albae soft sweet, including:
Step one, in parts by weight, takes white sugar 100 parts, malt sugar 80 parts, Sorbitol 0.1 part, sucrose-fatty
Vinegar 0.15 part, 20 parts of water and Oleum sesami 8 parts, be warming up to 90 DEG C, stirs 30min, obtains soft sweet stock solution；
Step 2, below pressure 1333.22Pa scope and under the conditions of temperature 100 DEG C, boil the soft sweet obtained in step one
Stock solution 2 minutes, afterwards below pressure 600Pa scope and under the conditions of temperature 110 DEG C, continues to boil 3 minutes, finally
It is cooled to 75 DEG C and obtains soft sweet matrix one；
Step 3, in parts by weight, takes white sugar 100 parts, malt sugar 80 parts and 20 parts of water, uses little fire to endure in 121 DEG C
60min processed, is cooled to 75 DEG C afterwards and obtains soft sweet matrix two；
Step 4, by white sugar 10 parts, malt sugar 10 parts, Fructus Citri Limoniae juice 15 parts, Rhizoma Dioscoreae starch 120 parts, potato starch
20 parts and the mixing of 80 parts of water, endure 40min at 110 DEG C of little fire, be cooled to 75 DEG C afterwards, obtain paste mixture；
Step 5, take Semen sesami Albae 30 parts, the Fructus Evodiae 10 parts, Flos Rosae Rugosae 20 parts, Fructus Mori 10 parts and Radix Artemisia ordosicae 10 parts mixing,
And pulverize the granulate mixture being less than 20 mesh for particle diameter；
Step 6, by step 2 obtains the soft sweet matrix two that obtains in soft sweet matrix one, step 3 and step 4 obtain
Paste mixture mixes, and stirs 60min afterwards, be subsequently adding in step 5 and obtain at temperature 75 DEG C and 100rpm rotating speed
Granulate mixture, under temperature 75 DEG C and 100rpm rotating speed, continue stirring 40min, make fondant compositions；
Step A, the power of employing 5N impact, with the frequency of 20 times/min, the soft sweet mixture 10～20min obtained in step 6；
And,
Step 7, the fondant compositions obtained in step 6 is cut into the fritter of 2 cubic centimetres, rolls described fritter, be allowed to
It is stained with Semen sesami Albae, i.e. obtains Semen sesami Albae soft sweet.
Wherein, the particle diameter of described white sugar is less than 20 mesh.
Embodiment 3
The present invention provides the manufacture method of a kind of Semen sesami Albae soft sweet, including:
Step one, in parts by weight, takes white sugar 80 parts, malt sugar 60 parts, Sorbitol 0.1 part, sucrose-fatty vinegar
0.15 part, 20 parts of water and Oleum sesami 6 parts, be warming up to 85 DEG C, stirs 25min, obtains soft sweet stock solution；
Step 2, below pressure 1000Pa scope and under the conditions of temperature 100 DEG C, boil the soft sweet obtained in step one former
Liquid 2 minutes, afterwards below pressure 500～600Pa scope and under the conditions of temperature 110 DEG C, continues to boil 1～3 minute,
It is finally cooled to 75 DEG C and obtains soft sweet matrix one；
Step 3, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts and 20 parts of water, in 121 DEG C of uses
Little fire boils 30～60min, is cooled to 75 DEG C afterwards and obtains soft sweet matrix two；
Step 4, by white sugar 10 parts, malt sugar 10 parts, Fructus Citri Limoniae juice 12 parts, Rhizoma Dioscoreae starch 100 parts, potato starch
15 parts and the mixing of 65 parts of water, endure 30～40min at 110 DEG C of little fire, be cooled to 75 DEG C afterwards, obtain paste mixture；
Step 5, take Semen sesami Albae 25 parts, the Fructus Evodiae 8 parts, Flos Rosae Rugosae 17 parts, Fructus Mori 8 parts and Radix Artemisia ordosicae 8 parts mixing, and powder
The broken granulate mixture being less than 20 mesh for particle diameter；
Step 6, by step 2 obtains the soft sweet matrix two that obtains in soft sweet matrix one, step 3 and step 4 obtain
Paste mixture mixes, and stirs 60min afterwards, be subsequently adding in step 5 at temperature 75 DEG C and 50～100rpm rotating speeds
The granulate mixture arrived, continues stirring 30～40min at temperature 75 DEG C and 50～100rpm rotating speeds, makes soft sweet combination
Thing；
Step A, the power of employing 5N impact, with the frequency of 10～20 times/min, the soft sweet mixture obtained in step 6
10～20min；And,
Step 7, the fondant compositions obtained in step 6 is cut into the fritter of 1～2 cubic centimetre, rolls described fritter, make
Be stained with Semen sesami Albae, i.e. obtain Semen sesami Albae soft sweet.
Wherein, the particle diameter of described white sugar is less than 20 mesh.
Module number described herein and treatment scale are used to the explanation of the simplification present invention.To the manufacture method of the present invention
Application, modifications and variations will be readily apparent to persons skilled in the art.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed fortune
With, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the embodiment with description.
Claims (8)
1. the manufacture method of a Semen sesami Albae soft sweet, it is characterised in that including:
Step one, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts, Sorbitol 0.1 part, sucrose
Fat vinegar 0.15 part, 20 parts of water and Oleum sesami 5～8 parts, be warming up to 81～90 DEG C, stirs 20～30min, obtains soft sweet
Stock solution；
Step 2, below pressure 666.61-1333.22Pa scope and under the conditions of temperature 100 DEG C, boil in step one and obtain
Soft sweet stock solution 2 minutes, afterwards below pressure 500～600Pa scope and under the conditions of temperature 110 DEG C, continue to boil
1～3 minute, it is finally cooled to 75 DEG C and obtains soft sweet matrix one；
Step 3, in parts by weight, takes white sugar 50～100 parts, malt sugar 50～80 parts and 20 parts of water, in 121 DEG C of uses
Little fire boils 30～60min, is cooled to 75 DEG C afterwards and obtains soft sweet matrix two；
Step 4, by white sugar 10 parts, malt sugar 10 parts, Fructus Citri Limoniae juice 10～15 parts, Rhizoma Dioscoreae starch 80～120 parts, Ma Ling
Sweet potato starch 10～20 parts and water 50～80 parts of mixing, endure 30～40min at 110 DEG C of little fire, be cooled to 75 DEG C afterwards, obtain
Paste mixture；
Step 5, take Semen sesami Albae 20～30 parts, the Fructus Evodiae 5～10 parts, Flos Rosae Rugosae 15～20 parts, Fructus Mori 5～10 parts and Radix Artemisia ordosicae
5～10 parts of mixings, and pulverize the granulate mixture being less than 20 mesh for particle diameter；
Step 6, by step 2 obtains the soft sweet matrix two that obtains in soft sweet matrix one, step 3 and step 4 obtain
Paste mixture mixes, and stirs 60min afterwards, be subsequently adding in step 5 at temperature 75 DEG C and 50～100rpm rotating speeds
The granulate mixture arrived, continues stirring 30～40min at temperature 75 DEG C and 50～100rpm rotating speeds, makes soft sweet combination
Thing；And,
Step 7, the fondant compositions obtained in step 6 is cut into the fritter of 1～2 cubic centimetre, rolls described fritter, make
Be stained with Semen sesami Albae, i.e. obtain Semen sesami Albae soft sweet.
2. the manufacture method of Semen sesami Albae soft sweet as claimed in claim 1, it is characterised in that in described step 6 and described
Step A is also included between step 7:
The power using 5N impacts, with the frequency of 10～20 times/min, the soft sweet mixture 10～20min obtained in step 6.
3. the manufacture method of Semen sesami Albae soft sweet as claimed in claim 1, it is characterised in that the particle diameter of described white sugar is little
In 20 mesh.
4. the manufacture method of Semen sesami Albae soft sweet as claimed in claim 1, it is characterised in that in described step one, with weight
Amount part meter, described white sugar is 80 parts, and described malt sugar is 60 parts, and described Oleum sesami is 6 parts, is warming up to 85 DEG C, stirs
Mix 25min, obtain soft sweet stock solution.
5. the manufacture method of Semen sesami Albae soft sweet as claimed in claim 1, it is characterised in that in described step 2, described
Pressure is 1000Pa scope.
6. the manufacture method of Semen sesami Albae soft sweet as claimed in claim 1, it is characterised in that in described step 4, described
Fructus Citri Limoniae juice is 12 parts, described Rhizoma Dioscoreae starch is 100 parts, described potato starch is 15 parts, and described water is 65 parts.
7. the manufacture method of Semen sesami Albae soft sweet as claimed in claim 1, it is characterised in that in described step 5, described
Semen sesami Albae is 25 parts, and the described Fructus Evodiae is 8 parts, described Flos Rosae Rugosae is 17 parts, and described Radix Artemisia ordosicae is 8 parts.
8. a Semen sesami Albae soft sweet, it is characterised in that prepared by the method as described in claim 1 to 7 is arbitrary.
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|---|---|---|---|---|
| CN1364058A (en) * | 2000-07-31 | 2002-08-14 | 森永制果株式会社 | Soft candies and process for producing the same |
| CN102334581A (en) * | 2010-07-22 | 2012-02-01 | 李英男 | Sesame soft sweet and manufacturing method thereof |
| CN104431266A (en) * | 2014-12-29 | 2015-03-25 | 文吉道 | Sesame soft candy and manufacturing method thereof |
| CN105124122A (en) * | 2015-10-23 | 2015-12-09 | 王永亮 | White-sesame-seed needle-mushroom soft sweets capable of replenishing blood and improving eyesight and preparation method thereof |
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2016
- 2016-02-03 CN CN201610076110.5A patent/CN105724711A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1364058A (en) * | 2000-07-31 | 2002-08-14 | 森永制果株式会社 | Soft candies and process for producing the same |
| CN102334581A (en) * | 2010-07-22 | 2012-02-01 | 李英男 | Sesame soft sweet and manufacturing method thereof |
| CN104431266A (en) * | 2014-12-29 | 2015-03-25 | 文吉道 | Sesame soft candy and manufacturing method thereof |
| CN105124122A (en) * | 2015-10-23 | 2015-12-09 | 王永亮 | White-sesame-seed needle-mushroom soft sweets capable of replenishing blood and improving eyesight and preparation method thereof |
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Effective date of registration: 20170425 Address after: Rongxian County 537500 the Guangxi Zhuang Autonomous Region Yulin City, Town Road No. 422 Applicant after: Liu Biao Address before: Rongxian County 537500 the Guangxi Zhuang Autonomous Region Yulin City, Town Road No. 422 Applicant before: Liu Lixing |
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Application publication date: 20160706 |