CN105831374A - Cumin needle mushroom sticky candy - Google Patents

Cumin needle mushroom sticky candy Download PDF

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Publication number
CN105831374A
CN105831374A CN201610185356.6A CN201610185356A CN105831374A CN 105831374 A CN105831374 A CN 105831374A CN 201610185356 A CN201610185356 A CN 201610185356A CN 105831374 A CN105831374 A CN 105831374A
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powder
minutes
cumin
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add
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Chinese (zh)
Inventor
周长明
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YINGSHANG HAOYUAN FOOD Co Ltd
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YINGSHANG HAOYUAN FOOD Co Ltd
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Priority to CN201610185356.6A priority Critical patent/CN105831374A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, 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
    • A23G3/366Sweetmeats, 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 containing microorganisms, enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a cumin needle mushroom sticky candy, which is prepared from the following raw materials: fructo-oligosaccharide, galacto-oligosaccharides, sorghum flour, potato starch, purple perilla seed oil, needle mushroom, pine nuts, skim milk, cumin powder, folium lycii, herba verbenae, Phyllanthus urinaria L., salt, kefir, centrum powder and lysozyme. The sticky candy has the advantages of chewiness, delicacy, moderate hardness, no sticking to teeth, moderate salty, sour and sweet flavor, strong flavor, balanced nutrition and easy absorption, and can enhance immunity, protect the heart and cerebral vessels, promote gastrointestinal function, resist oxidation and aging, detoxify and beautify. Cumin and needle mushroom in reasonable collocation have rich harmonious flavor, sweet and salty taste, and unique taste; the materials have wide sources, low price and rich nutrition, and gain sweet and sour taste after kefir fermentation, and the flavor ingredients promote absorption and utilization; and the stone paper for packaging is low in price, safe and non-toxic, protects the environment and saves cost.

Description

A kind of cumin needle mushroom sticky candy
Technical field
The invention mainly relates to confection manufacture field, particularly relate to a kind of cumin needle mushroom sticky candy.
Background technology
Sticky candy is known as " Yangzhou one is exhausted ", is Yangzhou special product.Taste is fragrant and sweet, and outer layer Semen Sesami is uniform, tangent plane brown light, in Translucent, high resilience, taste is fragrant, chews carefully and does not stick to one's teeth, enjoys high reputation at home and abroad, and mouthfeel has reached elasticity, toughness, flexibility The optimum state that three property are integrated.
Fructus Cumini Cymini is rich in oiliness, and fragrance is strong, is mainly used in seasoning and extracts spice etc., and fragrance becomes apparent from after heated.Diligent So also there is refreshment to promote blood circulation, pathogenic fire reducing suppressing the hyperactive liver, dispelling cold and dehumidification, appetizing of regulating the flow of vital energy, effect of wind-expelling pain-stopping, to dyspepsia, cold syndrome of the stomach pain Bitterly, suffer from a deficiency of the kidney just frequency, menoxenia the most effective in cure, can also antisepsis and sterilization with Fructus Cumini Cymini seasoning dish.
Flammulina velutiper (Fr.) Sing has that heat is low, high protein, low fat, polysaccharide, Multivitamin and the nutritional characteristic of amino acids, it is possible to Promote intelligent development, memory reinforcing, enhance metabolism, enhancing gastrointestinal function, blood fat reducing, cholesterol reducing, resisting fatigue, antibacterial Sterilization, antitumor, antiallergic, enhancing immunity.
Sticky candy product in the market, heat is high, and polyphagia is easily caused obesity, continuous along with people's health care consciousness Strengthening, traditional high glucose and high fat sticky candy can not be favored, and a kind of sticky candy with health care is needed in market badly.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of cumin needle mushroom sticky candy.
A kind of cumin needle mushroom sticky candy, is made up of the raw material of following weight portion: oligofructose 56 ~ 58, oligomeric galactose 41 ~ 43, Sorghum vulgare Pers. powder 27 ~ 29, purple sweet potato starch 16 ~ 18, Oleum Perillae 16 ~ 18, Flammulina velutiper (Fr.) Sing 12 ~ 14, Semen Pini 10 ~ 11, skim milk 3 ~ 4, cumin powder 2.2 ~ 2.4, sky essence grass 1.4 ~ 1.6, Herba Verbenae 1.4 ~ 1.6, Folium Ponciri Trifoliatae 1.1 ~ 1.3, Cacumen Securinegae Suffruticosae 0.4 ~ 0.6, Sal 2.4 ~ 2.6, Kefir grains 0.6 ~ 0.8, Centrum powder 0.2 ~ 0.3, lysozyme 0.02 ~ 0.03.
Described Flammulina velutiper (Fr.) Sing, for fresh Flammulina velutiper (Fr.) Sing.
Described cumin powder, is by Fructus Cumini Cymini blanching 15 ~ 20 minutes in the hot water, takes out, pulverize, cross 100 ~ 120 mesh sieves, put In hot pot, 42 ~ 44 revs/min stir-fry to 6 ~ 8% (w/w) that moisture is cumin powder weight, take out and be cooled to 20 ~ 30 DEG C, Standby.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: β- Glucosan glycosides enzyme: lipase=14 ~ 15:11 ~ 12:10 ~ 11:7 ~ 8:4 ~ 5.
A kind of preparation method of cumin needle mushroom sticky candy, it concretely comprises the following steps:
(1) Flammulina velutiper (Fr.) Sing is cleaned, making beating, cross 140 ~ 160 mesh sieves, fully pulverize, without granular sensation, obtain Flammulina velutiper (Fr.) Sing slurry;
(2) sky essence grass, Herba Verbenae, Folium Ponciri Trifoliatae and Cacumen Securinegae Suffruticosae are pulverized, cross 120 ~ 140 mesh sieves, obtain Chinese medicine powder, add Chinese medicine grain weight The pure water of amount 3 ~ 4 times amount, mix homogeneously, add compound enzyme, stir, be placed in 38 ~ 39 DEG C of water-baths, 47 ~ 49 revs/min, Stirring enzymolysis 4 ~ 5 hours, after heated and boiled, ceases fire, and soaks 2 ~ 3 hours, 8000 revs/min centrifugal 15 minutes, obtain extracting solution with Chinese medicine slag, the alcoholic solution that volume fraction is 62 ~ 64% of addition medicinal residues weight 2 ~ 3 times amount in medicinal residues, 34 ~ 36 revs/min, Stir process 36 ~ 40 minutes, abundant effective component extracting, improve Chinese medicine utilization rate, 10000 revs/min are centrifuged 10 minutes, must carry Take liquid and Chinese medicine slag, merge all extracting solution, 67 ~ 69 DEG C of baking ovens are dried to without moisture is Flammulina velutiper (Fr.) Sing weight 1.6 ~ 1.8 times, obtain Chinese medicine extract;
(3) Chinese medicine extract is mixed homogeneously with Flammulina velutiper (Fr.) Sing slurry, add skim milk and Centrum powder, 34 ~ 36 revs/min of stirrings 12 ~ 14 minutes, adding Kefir grains, 42 ~ 44 revs/min are stirred 13 ~ 15 minutes, are sufficiently mixed uniformly, be placed in 22 ~ 24 DEG C of fermentations 20 ~ 24 hours, make sweet mouthfeel, promote substance decomposition, produce probiotics factor, be beneficial to absorb, add Sal, mix homogeneously, put Placing 6 ~ 8 hours in 3 ~ 5 DEG C, suppress varied bacteria growing, control fermentation, prevent mouthfeel peracid, tart flavour is moderate, obtains fermentation Flammulina velutiper (Fr.) Sing Slurry;
(4) being pulverized by Semen Pini, particle diameter is 2 ~ 3mm, obtains lycopodium powder, by pot burn-out to 132 ~ 136 DEG C, closes burning things which may cause a fire disaster, pours Semen Pini into Powder, 56 ~ 58 revs/min of stirrings stir-fry 8 ~ 10 minutes, obtain stir-fry lycopodium powder;
(5) by Sorghum vulgare Pers. powder and purple sweet potato starch mix homogeneously, obtain mixed powder, add fermentation Flammulina velutiper (Fr.) Sing and starch and cumin powder, 32 ~ 34 turns/ Minute stirring 4 ~ 5 minutes, add mixed powder weight 2.2 ~ 2.4 times amount pure water, stir 9 ~ 12 minutes, low rate mixing, it is to avoid Protein separates out, and obtains starch slurry;
(6) oligofructose and 1/2 Oleum Perillae are added in pot, add the water of oligofructose weight 0.3 ~ 0.4 times amount, boil, Addition starch slurry, 43 ~ 45 revs/min, stirring infusion 26 ~ 28 minutes, the Oleum Perillae of addition remaining 1/2, infusion 2 ~ 3 minutes, Adding oligomeric galactose, 52 ~ 54 revs/min, stirring infusion 16 ~ 18 minutes, addition lysozyme, stirring infusion 4 ~ 6 minutes, in Jiao Fragrant thick, obtain syrup;
(7) stir-fry lycopodium powder being uniformly laid on mold bottom, add syrup, uniform spreading is in mould, and surface is uniformly spilt one layer and fried pine Sub-powder, cools down 12 ~ 14 minutes in being placed in the cooling chamber of 2 ~ 4 DEG C, the demoulding, cutting, and tangent plane dips in one layer and fries lycopodium powder, obtains Fructus Cumini Cymini acupuncture needle Mushroom sticky candy;
(8) pack by stone paper, obtain finished product.
Adding water of described step (5), point 3 ~ 4 additions, every minor tick 3 ~ 4 minutes, in uniform pulpous state after being sufficiently stirred for.
Oleum Perillae: nutritious, rich in unsaturated fatty acid, it is possible to the liver protecting, blood fat reducing, blood pressure lowering, protects the heart Cerebrovascular, protects vision, improves intelligence, suppresses allergy.
It essence grass: rich in carotene, vitamin and mineral element, it is possible to qi-restoratives benefit essence, clearing away heat to improve acuity of vision, strengthening the tendons and bones, disappears Swollen pain relieving, relieving mental strain and helping sleep.
Herba Verbenae: rich in trace element-selenium, vitamin and carotene, have and refresh oneself, mild emotion, elimination is exerted one's utmost effort, and promotes Digestion, inducing diuresis to remove edema, improve neurasthenia, improve effect of immunity,.
Folium Ponciri Trifoliatae: regulate the flow of vital energy and dispel the wind, dispersing swelling and dissipating binds, anti-inflammation, promote gastrointestinal function.
Cacumen Securinegae Suffruticosae: antiviral, liver-nourishing and eyesight-improving, enhancing immunity, clearing away heat and promoting diuresis, anti-inflammation, promote gastrointestinal function.
The invention have the advantage that a kind of cumin needle mushroom sticky candy that the present invention provides, abundant raw material, refreshing bullet is good to eat, soft The most moderate, do not stick to one's teeth, coordination salty, sour, sweet is agreeable to the taste, and aromatic flavor is balanced in nutrition, it is easy to absorb, without white sugar, it is possible to strengthen Immunity, protects cardiovascular and cerebrovascular vessel, promotes gastrointestinal function, antioxidation, anti-senility, eliminating toxin and beautifying the skin, weight-reducing;Sorghum vulgare Pers. powder and purple Sweet potato starch replaces wheat flour, nutritious, promotes to absorb, clears up intestinal, eliminating toxin and beautifying the skin;White sand is replaced with functional oligose Sugar, sugariness is gentle, sweetless greasy, and suppression sugar absorbs, and reduces and takes the photograph sugar amount, prevents and treats dental caries;Semen Pini, Flammulina velutiper (Fr.) Sing and Fructus Cumini Cymini are taken Join, aromatic flavor, harmony, salty comfortable in, unique flavor;Source of plant material is extensive, cheap, becomes rich in natural nutrition Point, and ferment through Kefir grains, sour and sweet palatability, produce flavor component, promote to absorb;Packing by stone paper, price is low Honest and clean, safety non-toxic, pollution-free, it is possible to protection environment, cost-effective;Add lysozyme, natural antibacterial, increase protein content, Without any additive, edible safety is healthy.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of cumin needle mushroom sticky candy, is made up of the raw material of following weight portion: oligofructose 56 ~ 58, oligomeric galactose 41, height Fine strain of millet powder 27, purple sweet potato starch 16, Oleum Perillae 16, Flammulina velutiper (Fr.) Sing 12, Semen Pini 10, skim milk 3, cumin powder 2.2, sky essence grass 1.4, horse Whip grass 1.4, Folium Ponciri Trifoliatae 1.1, Cacumen Securinegae Suffruticosae 0.4, Sal 2.4, Kefir grains 0.6, Centrum powder 0.2, lysozyme 0.02.
Described cumin powder, is by Fructus Cumini Cymini blanching 15 minutes in the hot water, takes out, pulverize, cross 100 mesh sieves, be placed in hot pot In, 42 revs/min stir-fry to 6% (w/w) that moisture is cumin powder weight, take out and be cooled to 20 DEG C, standby.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: β- Glucosan glycosides enzyme: lipase=14:11:10:7:4.
A kind of preparation method of cumin needle mushroom sticky candy, it concretely comprises the following steps:
(1) Flammulina velutiper (Fr.) Sing is cleaned, making beating, cross 140 mesh sieves, fully pulverize, without granular sensation, obtain Flammulina velutiper (Fr.) Sing slurry;
(2) sky essence grass, Herba Verbenae, Folium Ponciri Trifoliatae and Cacumen Securinegae Suffruticosae are pulverized, cross 120 mesh sieves, obtain Chinese medicine powder, add Chinese medicine powder weight 3 The pure water of times amount, mix homogeneously, add compound enzyme, stir, be placed in 38 DEG C of water-baths, 47 revs/min, stirring enzymolysis 4 is little Time, after heated and boiled, cease fire, soak 2 hours, 8000 revs/min are centrifuged 15 minutes, obtain extracting solution and Chinese medicine slag, in medicinal residues The alcoholic solution that volume fraction is 62% of addition medicinal residues weight 2 times amount, 34 revs/min, stir process 36 minutes, fully extract Effective ingredient, improves Chinese medicine utilization rate, and 10000 revs/min are centrifuged 10 minutes, obtain extracting solution and Chinese medicine slag, merge all extractions Liquid, is dried in 67 DEG C of baking ovens to without 1.6 times that moisture is Flammulina velutiper (Fr.) Sing weight, obtains Chinese medicine extract;
(3) being mixed homogeneously with Flammulina velutiper (Fr.) Sing slurry by Chinese medicine extract, add skim milk and Centrum powder, 34 revs/min are stirred 12 points Clock, adds Kefir grains, and 42 revs/min are stirred 13 minutes, are sufficiently mixed uniformly, are placed in 22 DEG C and ferment 20 hours, make sweet mouthfeel, Promote substance decomposition, produce probiotics factor, be beneficial to absorb, add Sal, mix homogeneously, be placed in 3 DEG C and place 6 hours, press down Varied bacteria growing processed, controls fermentation, prevents mouthfeel peracid, and tart flavour is moderate, and Flammulina velutiper (Fr.) Sing of must fermenting is starched;
(4) being pulverized by Semen Pini, particle diameter is 2 ~ 3mm, obtains lycopodium powder, by pot burn-out to 132 DEG C, closes burning things which may cause a fire disaster, pours lycopodium powder into, 56 Rev/min stirring stir-fries 8 minutes, obtains stir-fry lycopodium powder;
(5) by Sorghum vulgare Pers. powder and purple sweet potato starch mix homogeneously, obtain mixed powder, add fermentation Flammulina velutiper (Fr.) Sing and starch and cumin powder, 32 revs/min Stir 4 minutes, add the pure water of mixed powder weight 2.2 times amount, add, every minor tick 3 minutes points for 3 times, stir 9 minutes, slowly Speed stirring, it is to avoid protein separates out, and obtains starch slurry;
(6) oligofructose and 1/2 Oleum Perillae are added in pot, add the water of oligofructose weight 0.3 times amount, boil, add Starch slurry, 43 revs/min, stirring infusion 26 minutes, add the Oleum Perillae of remaining 1/2, infusion 2 minutes, add oligomeric gala Sugar, 52 revs/min, stirring infusion 16 minutes, add lysozyme, stir infusion 4 minutes, thick in burnt odor, obtain syrup;
(7) stir-fry lycopodium powder being uniformly laid on mold bottom, add syrup, uniform spreading is in mould, and surface is uniformly spilt one layer and fried pine Sub-powder, cools down 12 ~ 14 minutes in being placed in the cooling chamber of 2 DEG C, the demoulding, cutting, and tangent plane dips in one layer and fries lycopodium powder, obtains cumin needle mushroom Sticky candy;
(8) pack by stone paper, obtain finished product.
Embodiment 2
A kind of cumin needle mushroom sticky candy, is made up of the raw material of following weight portion: oligofructose 57, oligomeric galactose 42, Sorghum vulgare Pers. Powder 28, purple sweet potato starch 17, Oleum Perillae 17, Flammulina velutiper (Fr.) Sing 13, Semen Pini 10, skim milk 3, cumin powder 2.3, sky essence grass 1.5, horsewhip Grass 1.5, Folium Ponciri Trifoliatae 1.2, Cacumen Securinegae Suffruticosae 0.5, Sal 2.5, Kefir grains 0.7, Centrum powder 0.2, lysozyme 0.02.
Described cumin powder, is by Fructus Cumini Cymini blanching 18 minutes in the hot water, takes out, pulverize, cross 110 mesh sieves, be placed in hot pot In, 43 revs/min stir-fry to 7% (w/w) that moisture is cumin powder weight, take out and be cooled to 25 DEG C, standby.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: β- Glucosan glycosides enzyme: lipase=14:12:10:7:5.
A kind of preparation method of cumin needle mushroom sticky candy, it concretely comprises the following steps:
(1) Flammulina velutiper (Fr.) Sing is cleaned, making beating, cross 150 mesh sieves, fully pulverize, without granular sensation, obtain Flammulina velutiper (Fr.) Sing slurry;
(2) sky essence grass, Herba Verbenae, Folium Ponciri Trifoliatae and Cacumen Securinegae Suffruticosae are pulverized, cross 130 mesh sieves, obtain Chinese medicine powder, add Chinese medicine powder weight The pure water of 3.5 times amount, mix homogeneously, add compound enzyme, stir, be placed in 38 DEG C of water-baths, 48 revs/min, stir enzymolysis 4.5 hours, after heated and boiled, ceasing fire, soak 2.5 hours, 8000 revs/min are centrifuged 15 minutes, obtain extracting solution and Chinese medicine slag, to The alcoholic solution that volume fraction is 63% of addition medicinal residues weight 2.5 times amount in medicinal residues, 35 revs/min, stir process 38 minutes, Fully effective component extracting, improves Chinese medicine utilization rate, and 10000 revs/min are centrifuged 10 minutes, obtain extracting solution and Chinese medicine slag, merge All extracting solution, are dried in 68 DEG C of baking ovens to without 1.7 times that moisture is Flammulina velutiper (Fr.) Sing weight, obtain Chinese medicine extract;
(3) being mixed homogeneously with Flammulina velutiper (Fr.) Sing slurry by Chinese medicine extract, add skim milk and Centrum powder, 35 revs/min are stirred 13 points Clock, adds Kefir grains, and 43 revs/min are stirred 14 minutes, are sufficiently mixed uniformly, are placed in 23 DEG C and ferment 22 hours, make sweet mouthfeel, Promote substance decomposition, produce probiotics factor, be beneficial to absorb, add Sal, mix homogeneously, be placed in 4 DEG C and place 7 hours, press down Varied bacteria growing processed, controls fermentation, prevents mouthfeel peracid, and tart flavour is moderate, and Flammulina velutiper (Fr.) Sing of must fermenting is starched;
(4) being pulverized by Semen Pini, particle diameter is 2 ~ 3mm, obtains lycopodium powder, by pot burn-out to 134 DEG C, closes burning things which may cause a fire disaster, pours lycopodium powder into, 57 Rev/min stirring stir-fries 9 minutes, obtains stir-fry lycopodium powder;
(5) by Sorghum vulgare Pers. powder and purple sweet potato starch mix homogeneously, obtain mixed powder, add fermentation Flammulina velutiper (Fr.) Sing and starch and cumin powder, 33 revs/min Stir 4.5 minutes, add the pure water of mixed powder weight 2.3 times amount, point 4 additions, every minor tick 3 minutes, stir 12 minutes, Low rate mixing, it is to avoid protein separates out, and obtains starch slurry;
(6) oligofructose and 1/2 Oleum Perillae are added in pot, add the water of oligofructose weight 0.3 times amount, boil, add Starch slurry, 44 revs/min, stirring infusion 27 minutes, add the Oleum Perillae of remaining 1/2, infusion 2 minutes, add oligomeric gala Sugar, 53 revs/min, stirring infusion 17 minutes, add lysozyme, stir infusion 5 minutes, thick in burnt odor, obtain syrup;
(7) stir-fry lycopodium powder being uniformly laid on mold bottom, add syrup, uniform spreading is in mould, and surface is uniformly spilt one layer and fried pine Sub-powder, cools down 13 minutes in being placed in the cooling chamber of 3 DEG C, the demoulding, cutting, and tangent plane dips in one layer and fries lycopodium powder, obtains cumin needle mushroom cattle Sugar sweet;
(8) pack by stone paper, obtain finished product.
Embodiment 3
A kind of cumin needle mushroom sticky candy, is made up of the raw material of following weight portion: oligofructose 58, oligomeric galactose 43, Sorghum vulgare Pers. Powder 29, purple sweet potato starch 18, Oleum Perillae 18, Flammulina velutiper (Fr.) Sing 14, Semen Pini 11, skim milk 4, cumin powder 2.4, sky essence grass 1.6, horsewhip Grass 1.6, Folium Ponciri Trifoliatae 1.3, Cacumen Securinegae Suffruticosae 0.6, Sal 2.6, Kefir grains 0.8, Centrum powder 0.3, lysozyme 0.03.
Described cumin powder, is by Fructus Cumini Cymini blanching 20 minutes in the hot water, takes out, pulverize, cross 120 mesh sieves, be placed in hot pot In, 44 revs/min stir-fry to 8% (w/w) that moisture is cumin powder weight, take out and be cooled to 30 DEG C, standby.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: β- Glucosan glycosides enzyme: lipase=15:12:11:8:5.
A kind of preparation method of cumin needle mushroom sticky candy, it concretely comprises the following steps:
(1) Flammulina velutiper (Fr.) Sing is cleaned, making beating, cross 160 mesh sieves, fully pulverize, without granular sensation, obtain Flammulina velutiper (Fr.) Sing slurry;
(2) sky essence grass, Herba Verbenae, Folium Ponciri Trifoliatae and Cacumen Securinegae Suffruticosae are pulverized, cross 140 mesh sieves, obtain Chinese medicine powder, add Chinese medicine powder weight 4 The pure water of times amount, mix homogeneously, add compound enzyme, stir, be placed in 39 DEG C of water-baths, 49 revs/min, stirring enzymolysis 5 is little Time, after heated and boiled, cease fire, soak 3 hours, 8000 revs/min are centrifuged 15 minutes, obtain extracting solution and Chinese medicine slag, in medicinal residues The alcoholic solution that volume fraction is 64% of addition medicinal residues weight 3 times amount, 36 revs/min, stir process 40 minutes, fully extract Effective ingredient, improves Chinese medicine utilization rate, and 10000 revs/min are centrifuged 10 minutes, obtain extracting solution and Chinese medicine slag, merge all extractions Liquid, is dried in 69 DEG C of baking ovens to without 1.8 times that moisture is Flammulina velutiper (Fr.) Sing weight, obtains Chinese medicine extract;
(3) being mixed homogeneously with Flammulina velutiper (Fr.) Sing slurry by Chinese medicine extract, add skim milk and Centrum powder, 36 revs/min are stirred 14 points Clock, adds Kefir grains, and 44 revs/min are stirred 15 minutes, are sufficiently mixed uniformly, are placed in 24 DEG C and ferment 24 hours, make sweet mouthfeel, Promote substance decomposition, produce probiotics factor, be beneficial to absorb, add Sal, mix homogeneously, be placed in 5 DEG C and place 8 hours, press down Varied bacteria growing processed, controls fermentation, prevents mouthfeel peracid, and tart flavour is moderate, and Flammulina velutiper (Fr.) Sing of must fermenting is starched;
(4) being pulverized by Semen Pini, particle diameter is 2 ~ 3mm, obtains lycopodium powder, by pot burn-out to 136 DEG C, closes burning things which may cause a fire disaster, pours lycopodium powder into, 58 Rev/min stirring stir-fries 10 minutes, obtains stir-fry lycopodium powder;
(5) by Sorghum vulgare Pers. powder and purple sweet potato starch mix homogeneously, obtain mixed powder, add fermentation Flammulina velutiper (Fr.) Sing and starch and cumin powder, 34 revs/min Stir 5 minutes, add the pure water of mixed powder weight 2.4 times amount, add, every minor tick 3 minutes points for 4 times, stir 12 minutes, slowly Speed stirring, it is to avoid protein separates out, and obtains starch slurry;
(6) oligofructose and 1/2 Oleum Perillae are added in pot, add the water of oligofructose weight 0.4 times amount, boil, add Starch slurry, 45 revs/min, stirring infusion 28 minutes, add the Oleum Perillae of remaining 1/2, infusion 3 minutes, add oligomeric gala Sugar, 54 revs/min, stirring infusion 18 minutes, add lysozyme, stir infusion 6 minutes, thick in burnt odor, obtain syrup;
(7) stir-fry lycopodium powder being uniformly laid on mold bottom, add syrup, uniform spreading is in mould, and surface is uniformly spilt one layer and fried pine Sub-powder, cools down 14 minutes in being placed in the cooling chamber of 4 DEG C, the demoulding, cutting, and tangent plane dips in one layer and fries lycopodium powder, obtains cumin needle mushroom cattle Sugar sweet;
(8) pack by stone paper, obtain finished product.
Comparative example
Commercially available conventional kraft sugar.
Embodiment and the subjective appreciation of comparative example sticky candy:
Randomly choosing 30 people, the sticky candy of embodiment and comparative example is evaluated by everyone, and each full marks 10 points, respectively to each Give a mark, results averaged, and each index feature of sticky candy is explained according to mark.Embodiment and comparative example sticky candy Results of sensory evaluation is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example sticky candy
Project Embodiment Comparative example
Full marks 10 10
Score 9 6
Local flavor Aromatic flavor, harmony, unique flavor Savory
Color and luster Color and luster mixes Uniform color
Tissue morphology Organize fine and smooth, smooth Section has pore
Chewiness Neither too hard, nor too soft, refreshing bullet, do not stick to one's teeth Stick to one's teeth
Showing from the result of table 1, the cumin needle mushroom sticky candy of the present invention, color and luster mixes, rich in taste, aromatic flavor, harmony, Sour and sweet palatability, unique flavor, neither too hard, nor too soft, refreshing bullet, do not stick to one's teeth, obtain liking of consumers in general.
Embodiment and the health-care effect of comparative example sticky candy:
Effective: malaise symptoms alleviates or disappears;
Invalid: malaise symptoms is constant or more serious.
The patient randomly choosing neurasthenia, hypertension, forgetful, hypoimmunity, gastrointestinal dysfunction and hyperglycemia is each 100, be randomly divided into 2 groups, often group 50, all patients within tested first 3 days, disable all medicines, embodiment and comparative example group everyone Eating this group sticky candy 20 grams every day, the tested time is 30 days.The health-care effect of embodiment and comparative example sticky candy is shown in Table 2.
Table 2: embodiment and the health-care effect of comparative example sticky candy
From table 2 it can be seen that the cumin needle mushroom sticky candy of embodiment is respectively after the edible for patients of multiple disease, it is possible to effectively Suppressing multiple disease, palliate a disease symptom, and its effective percentage substantially relatively comparative example is high, and the cumin needle mushroom cattle that the present invention provides is described Sugar sweet has preferable health-care effect.

Claims (6)

1. a cumin needle mushroom sticky candy, it is characterised in that be made up of the raw material of following weight portion: oligofructose 56 ~ 58, low Poly-galactose 41 ~ 43, Sorghum vulgare Pers. powder 27 ~ 29, purple sweet potato starch 16 ~ 18, Oleum Perillae 16 ~ 18, Flammulina velutiper (Fr.) Sing 12 ~ 14, Semen Pini 10 ~ 11, Skim milk 3 ~ 4, cumin powder 2.2 ~ 2.4, sky essence grass 1.4 ~ 1.6, Herba Verbenae 1.4 ~ 1.6, Folium Ponciri Trifoliatae 1.1 ~ 1.3, Cacumen Securinegae Suffruticosae 0.4 ~ 0.6, Sal 2.4 ~ 2.6, Kefir grains 0.6 ~ 0.8, Centrum powder 0.2 ~ 0.3, lysozyme 0.02 ~ 0.03.
Cumin needle mushroom sticky candy the most according to claim 1, it is characterised in that described Flammulina velutiper (Fr.) Sing, for fresh Flammulina velutiper (Fr.) Sing.
Cumin needle mushroom sticky candy the most according to claim 1, it is characterised in that described cumin powder, is to be existed by Fructus Cumini Cymini Blanching 15 ~ 20 minutes in hot water, take out, and pulverize, and cross 100 ~ 120 mesh sieves, are placed in hot pot, and 42 ~ 44 revs/min stir-fry to moisture Content is 6 ~ 8% (w/w) of cumin powder weight, takes out and is cooled to 20 ~ 30 DEG C, standby.
Cumin needle mushroom sticky candy the most according to claim 1, it is characterised in that described compound enzyme, by following weight The enzyme preparation composition of ratio: cellulase: hemicellulase: xylanase: beta glucan glycosides enzyme: lipase=14 ~ 15:11 ~ 12: 10~11:7~8:4~5。
The preparation method of cumin needle mushroom sticky candy the most according to claim 1, it is characterised in that specifically include following step Rapid:
(1) Flammulina velutiper (Fr.) Sing is cleaned, making beating, cross 140 ~ 160 mesh sieves, obtain Flammulina velutiper (Fr.) Sing slurry;
(2) sky essence grass, Herba Verbenae, Folium Ponciri Trifoliatae and Cacumen Securinegae Suffruticosae are pulverized, cross 120 ~ 140 mesh sieves, obtain Chinese medicine powder, add Chinese medicine grain weight The pure water of amount 3 ~ 4 times amount, mix homogeneously, add compound enzyme, stir, be placed in 38 ~ 39 DEG C of water-baths, 47 ~ 49 revs/min, Stirring enzymolysis 4 ~ 5 hours, after heated and boiled, ceases fire, and soaks 2 ~ 3 hours, 8000 revs/min centrifugal 15 minutes, obtain extracting solution with Chinese medicine slag, the alcoholic solution that volume fraction is 62 ~ 64% of addition medicinal residues weight 2 ~ 3 times amount in medicinal residues, 34 ~ 36 revs/min, Stir process 36 ~ 40 minutes, 10000 revs/min are centrifugal 10 minutes, obtain extracting solution and Chinese medicine slag, merge all extracting solution, 67 ~ 69 DEG C of baking ovens are dried to without 1.6 ~ 1.8 times that moisture is Flammulina velutiper (Fr.) Sing weight, obtain Chinese medicine extract;
(3) Chinese medicine extract is mixed homogeneously with Flammulina velutiper (Fr.) Sing slurry, add skim milk and Centrum powder, 34 ~ 36 revs/min of stirrings 12 ~ 14 minutes, adding Kefir grains, 42 ~ 44 revs/min are stirred 13 ~ 15 minutes, are sufficiently mixed uniformly, be placed in 22 ~ 24 DEG C of fermentations 20 ~ 24 hours, adding Sal, mix homogeneously, be placed in 3 ~ 5 DEG C and place 6 ~ 8 hours, Flammulina velutiper (Fr.) Sing of must fermenting is starched;
(4) being pulverized by Semen Pini, particle diameter is 2 ~ 3mm, obtains lycopodium powder, by pot burn-out to 132 ~ 136 DEG C, closes burning things which may cause a fire disaster, pours Semen Pini into Powder, 56 ~ 58 revs/min of stirrings stir-fry 8 ~ 10 minutes, obtain stir-fry lycopodium powder;
(5) by Sorghum vulgare Pers. powder and purple sweet potato starch mix homogeneously, obtain mixed powder, add fermentation Flammulina velutiper (Fr.) Sing and starch and cumin powder, 32 ~ 34 turns/ Minute stirring 4 ~ 5 minutes, add mixed powder weight 2.2 ~ 2.4 times amount pure water, stir 9 ~ 12 minutes, obtain starch slurry;
(6) oligofructose and 1/2 Oleum Perillae are added in pot, add the water of oligofructose weight 0.3 ~ 0.4 times amount, boil, Addition starch slurry, 43 ~ 45 revs/min, stirring infusion 26 ~ 28 minutes, the Oleum Perillae of addition remaining 1/2, infusion 2 ~ 3 minutes, Add oligomeric galactose, 52 ~ 54 revs/min, stir infusion 16 ~ 18 minutes, add lysozyme, stirring infusion 4 ~ 6 minutes, obtain sugared Slurry;
(7) stir-fry lycopodium powder being uniformly laid on mold bottom, add syrup, uniform spreading is in mould, and surface is uniformly spilt one layer and fried pine Sub-powder, cools down 12 ~ 14 minutes in being placed in the cooling chamber of 2 ~ 4 DEG C, the demoulding, cutting, and tangent plane dips in one layer and fries lycopodium powder, obtains Fructus Cumini Cymini acupuncture needle Mushroom sticky candy;
(8) pack by stone paper, obtain finished product.
The preparation method of cumin needle mushroom sticky candy the most according to claim 5, it is characterised in that adding of described step (5) Water, point 3 ~ 4 additions, every minor tick 3 ~ 4 minutes.
CN201610185356.6A 2016-03-29 2016-03-29 Cumin needle mushroom sticky candy Pending CN105831374A (en)

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CN106417849A (en) * 2016-10-12 2017-02-22 肥西久盛食品有限公司 Pickled chilli and chicken liver sticky candy with effects of promoting blood circulation and dispelling blood stasis, and expelling wind and removing dampness
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CN106417849A (en) * 2016-10-12 2017-02-22 肥西久盛食品有限公司 Pickled chilli and chicken liver sticky candy with effects of promoting blood circulation and dispelling blood stasis, and expelling wind and removing dampness
CN106472791A (en) * 2016-10-12 2017-03-08 肥西久盛食品有限公司 A kind of anti-oxidant purple potato sticky candy

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