CN105961796A - Production process for peanut and ginger candy - Google Patents
Production process for peanut and ginger candy Download PDFInfo
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- CN105961796A CN105961796A CN201610290991.0A CN201610290991A CN105961796A CN 105961796 A CN105961796 A CN 105961796A CN 201610290991 A CN201610290991 A CN 201610290991A CN 105961796 A CN105961796 A CN 105961796A
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- minutes
- powder
- peanuts
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- fresh ginger
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
Abstract
The invention discloses a production process for a peanut and ginger candy. The production process comprises the following technological processes: 1, washing peanuts for 12.5 minutes; (2) peeling the washed peanuts for 7.5 minutes; 3, putting the peeled peanuts into water at a temperature of 103.5 DEG C, and blanching the peeled peanuts for 5.5 minutes; 4, sterilizing the blanched and peeled peanuts with steam at a temperature of 121.5 DEG C for 15.5 minutes; 5, adding the sterilized peanuts into a slicer, and slicing the peanuts; 6, heating the peanuts to 95.5 DEG C, and stewing the peanuts for 31.5 minutes; 7, putting the stewed peanuts into a drying machine, setting the temperature of the drying machine to be 81.5 DEG C and performing stoving for 8.5 hours; 8, pulverizing the dried peanuts into peanut powder with a particle size of 0.001mm; 9, decocting brown sugar with water for 13.5 minutes so as to prepare brown sugar slurry; 10, mixing and stirring the brown sugar slurry, ginger powder, the peanut powder, wheat flour and water for 21 minutes; and 11, preparing the mixture of the brown sugar slurry, the ginger powder, the peanut powder, the wheat flour and the water into candies. The production process disclosed by the invention is capable of solving the problems of substandard moisture content, overproof bacterial content and unsafe package of products due to an existing fresh ginger production process which is not precise and considerable enough.
Description
Technical field
The present invention relates to Rhizoma Zingiberis Recens deep process technology field, be specifically related to Rhizoma Zingiberis Recens sugar production technology of cultivating peanut.
Background technology
Rhizoma Zingiberis Recens belongs to Zingiberaceae Rhizoma Zingiberis Recens and belongs to herbaceos perennial, has yellow green flower the rhizome of irritant fragrance, plant height 0.5-1 rice；Rhizome is plump, and multi-branched has fragrance and acid, blade lanceolar or wire lanceolar, and without hair, stockless, tip of a leaf film quality, total bennet is up to 25 centimetres；Spike strobiloid, bract is avette, and light green or edge are faint yellow, and top has small cusp, calyx tube to be about 1 centimetre, corolla yellow green, sliver lanceolar, lip central authorities sliver long round shape obovate.
Rhizoma Zingiberis Recens is a kind of industrial crops having very much value of exploiting and utilizing, in addition to containing the biological active substances such as (4-hydroxy-3-methoxyphenyl)ethyl methyl ketone, gingerol, possibly together with protein, polysaccharide, vitamin and various trace elements, integrate nutrition, seasoning, health care, it is considered as the health product of integration of edible and medicinal herbs from ancient times by physician, there is the plurality of health care functions such as cold relieving, damp eliminating, warming the stomach, acceleration blood circulation.
In China, the edible and medicinal history of Rhizoma Zingiberis Recens is the longest, and the exploitation of Rhizoma Zingiberis Recens are also compared early, and major product has Rhizoma Zingiberis, sweet Rhizoma Zingiberis Recens, Rhizoma Zingiberis Recens beans, Sucus Zingberis etc., and product specification is low, and sales volume is limited.In order to sufficiently and reasonably utilize the fresh ginger resource of preciousness, not only making its every part all be fully utilized, and obtain high value added product, fresh ginger deep processing is imperative trend.Existing fresh ginger production technology is the most rigorous to put in place, and the product water content produced always does not reaches target setting index, bacterial content exceeds standard and packs the safest.
Summary of the invention
For solving above-mentioned technical problem, we have proposed one and cultivate peanut Rhizoma Zingiberis Recens sugar production technology, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
For solving the problems referred to above, technical scheme is as follows:
One cultivates peanut Rhizoma Zingiberis Recens sugar production technology, including following technological process:
Step 01: fresh ginger is cleaned 29 minutes；
Step 02: fresh ginger skinning machine is removed the peel 9.5 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 129.5 degree, invades bubble 20.5 minutes；
Step 04: fresh ginger is carried out 125.5 degree of wet sterilizations 29.5 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 119.5 degree of steaming and decoctings 50.5 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 89.5 degree and dries 9.2 hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.001mm；
Step 09: Semen arachidis hypogaeae cleans 12.5 minutes；
Step 10: Semen arachidis hypogaeae is removed the peel 7.5 minutes；
Step 11: 103.5 degree of water blanchings 5.5 minutes put into by Semen arachidis hypogaeae；
Step 12: Semen arachidis hypogaeae carries out 121.5 degree of wet sterilizations 15.5 minutes；
Step 13: Semen arachidis hypogaeae is added microtome；
Step 14: Semen arachidis hypogaeae is heated to 95.5 degree of steaming and decoctings 31.5 minutes；
Step 15: Semen arachidis hypogaeae is put into dehydrator design temperature 81.5 degree and toasts 8.5 hours；
Step 16: by the peanut powder that Semen arachidis hypogaeae powder process is 0.001mm size；
Step 17: add water brown sugar to boil 13.5 minutes and make brown sugar slurry；
Step 18: by brown sugar slurry, Rhizoma Zingiberis powder, peanut powder, Semen Tritici aestivi flour and water mix and blend 21 minutes；
Step 19: the brown sugar mixed slurry, Rhizoma Zingiberis powder, peanut powder, Semen Tritici aestivi flour and water are made caked sugar；
Step 20: set stoving temperature 82.5 degree, bakees caked sugar 31 minutes；
Step 21: subpackage.
Preferably, described brown sugar, Rhizoma Zingiberis powder, peanut powder, the ratio of Semen Tritici aestivi flour are 4.5/1/3/7.5.
By technique scheme, what the present invention proposed one cultivates peanut Rhizoma Zingiberis Recens sugar production technology, solves the most rigorous the putting in place of existing fresh ginger production technology and causes that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Below in conjunction with embodiment and detailed description of the invention, the present invention is further detailed explanation.
Embodiment
One cultivates peanut Rhizoma Zingiberis Recens sugar production technology, including following technological process:
Step 01: fresh ginger is cleaned 29 minutes；
Step 02: fresh ginger skinning machine is removed the peel 9.5 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 129.5 degree, invades bubble 20.5 minutes；
Step 04: fresh ginger is carried out 125.5 degree of wet sterilizations 29.5 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 119.5 degree of steaming and decoctings 50.5 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 89.5 degree and dries 9.2 hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.001mm；
Step 09: Semen arachidis hypogaeae cleans 12.5 minutes；
Step 10: Semen arachidis hypogaeae is removed the peel 7.5 minutes；
Step 11: 103.5 degree of water blanchings 5.5 minutes put into by Semen arachidis hypogaeae；
Step 12: Semen arachidis hypogaeae carries out 121.5 degree of wet sterilizations 15.5 minutes；
Step 13: Semen arachidis hypogaeae is added microtome；
Step 14: Semen arachidis hypogaeae is heated to 95.5 degree of steaming and decoctings 31.5 minutes；
Step 15: Semen arachidis hypogaeae is put into dehydrator design temperature 81.5 degree and toasts 8.5 hours；
Step 16: by the peanut powder that Semen arachidis hypogaeae powder process is 0.001mm size；
Step 17: add water brown sugar to boil 13.5 minutes and make brown sugar slurry；
Step 18: by brown sugar slurry, Rhizoma Zingiberis powder, peanut powder, Semen Tritici aestivi flour and water mix and blend 21 minutes；
Step 19: the brown sugar mixed slurry, Rhizoma Zingiberis powder, peanut powder, Semen Tritici aestivi flour and water are made caked sugar；
Step 20: set stoving temperature 82.5 degree, bakees caked sugar 31 minutes；
Step 21: subpackage.
Described brown sugar, Rhizoma Zingiberis powder, peanut powder, the ratio of Semen Tritici aestivi flour are 4.5/1/3/7.5.
By technique scheme, what the present invention proposed one cultivates peanut Rhizoma Zingiberis Recens sugar production technology, solves the most rigorous the putting in place of existing fresh ginger production technology and causes that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
Above-described is only that the present invention one cultivates peanut the preferred implementation of Rhizoma Zingiberis Recens sugar production technology; it should be pointed out that, for the person of ordinary skill of the art, without departing from the concept of the premise of the invention; can also make some deformation and improvement, these broadly fall into protection scope of the present invention.
Claims (2)
1. one cultivate peanut Rhizoma Zingiberis Recens sugar production technology, it is characterised in that include following technological process:
Step 01: fresh ginger is cleaned 29 minutes；
Step 02: fresh ginger skinning machine is removed the peel 9.5 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 129.5 degree, invades bubble 20.5 minutes；
Step 04: fresh ginger is carried out 125.5 degree of wet sterilizations 29.5 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 119.5 degree of steaming and decoctings 50.5 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 89.5 degree and dries 9.2 hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.001mm；
Step 09: Semen arachidis hypogaeae cleans 12.5 minutes；
Step 10: Semen arachidis hypogaeae is removed the peel 7.5 minutes；
Step 11: 103.5 degree of water blanchings 5.5 minutes put into by Semen arachidis hypogaeae；
Step 12: Semen arachidis hypogaeae carries out 121.5 degree of wet sterilizations 15.5 minutes；
Step 13: Semen arachidis hypogaeae is added microtome；
Step 14: Semen arachidis hypogaeae is heated to 95.5 degree of steaming and decoctings 31.5 minutes；
Step 15: Semen arachidis hypogaeae is put into dehydrator design temperature 81.5 degree and toasts 8.5 hours；
Step 16: by the peanut powder that Semen arachidis hypogaeae powder process is 0.001mm size；
Step 17: add water brown sugar to boil 13.5 minutes and make brown sugar slurry；
Step 18: by brown sugar slurry, Rhizoma Zingiberis powder, peanut powder, Semen Tritici aestivi flour and water mix and blend 21
Minute；
Step 19: brown sugar slurry, Rhizoma Zingiberis powder, peanut powder, Semen Tritici aestivi flour and the water system that will mix
Become caked sugar；
Step 20: set stoving temperature 82.5 degree, bakees caked sugar 31 minutes；
Step 21: subpackage.
The most according to claim 1 one cultivates peanut Rhizoma Zingiberis Recens sugar production technology, it is characterised in that
Described brown sugar, Rhizoma Zingiberis powder, peanut powder, the ratio of Semen Tritici aestivi flour are 4.5/1/3/7.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290991.0A CN105961796A (en) | 2016-04-29 | 2016-04-29 | Production process for peanut and ginger candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290991.0A CN105961796A (en) | 2016-04-29 | 2016-04-29 | Production process for peanut and ginger candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961796A true CN105961796A (en) | 2016-09-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610290991.0A Pending CN105961796A (en) | 2016-04-29 | 2016-04-29 | Production process for peanut and ginger candy |
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| Country | Link |
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| CN (1) | CN105961796A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666049A (en) * | 2016-12-30 | 2017-05-17 | 长汀县碧水丰田农业发展有限公司 | Peanut and ginger sugar and making method thereof |
| CN109744359A (en) * | 2017-11-06 | 2019-05-14 | 广西民族大学 | One cultivates peanut brown sugar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489211A (en) * | 2014-11-29 | 2015-04-08 | 徐国华 | Instant nutty ginger candy tablet and preparation method thereof |
| CN105410301A (en) * | 2015-10-28 | 2016-03-23 | 铜陵市天屏山调味品厂 | Ginger candy and preparation method thereof |
-
2016
- 2016-04-29 CN CN201610290991.0A patent/CN105961796A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489211A (en) * | 2014-11-29 | 2015-04-08 | 徐国华 | Instant nutty ginger candy tablet and preparation method thereof |
| CN105410301A (en) * | 2015-10-28 | 2016-03-23 | 铜陵市天屏山调味品厂 | Ginger candy and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘振伟: "《莱芜生姜》", 30 November 2013, 中国农业科学技术出版社 * |
| 章银良: "《休闲食品加工技术与配方》", 30 September 2011, 中国纺织出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666049A (en) * | 2016-12-30 | 2017-05-17 | 长汀县碧水丰田农业发展有限公司 | Peanut and ginger sugar and making method thereof |
| CN109744359A (en) * | 2017-11-06 | 2019-05-14 | 广西民族大学 | One cultivates peanut brown sugar |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 237300 Jinzhai County, Anhui Province, modern industrial park gold leaf Road, Anhui Jun Tatsu food Co., Ltd. Applicant after: Anhui Junda Food Co., Ltd. Address before: 237000 Jinzhai modern industrial park, Lu'an, Golden Hill Road East, north of the North Third Road area Applicant before: Anhui Junda Food Co., Ltd. |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160928 |