CN106035948A - Lotus root silk sugar - Google Patents
Lotus root silk sugar Download PDFInfo
- Publication number
- CN106035948A CN106035948A CN201610394085.5A CN201610394085A CN106035948A CN 106035948 A CN106035948 A CN 106035948A CN 201610394085 A CN201610394085 A CN 201610394085A CN 106035948 A CN106035948 A CN 106035948A
- Authority
- CN
- China
- Prior art keywords
- sugar
- lotus root
- parts
- fibre
- fructus hordei
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 29
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 11
- 235000020232 peanut Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 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 abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 244000175448 Citrus madurensis Species 0.000 claims abstract description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 4
- 241000333181 Osmanthus Species 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 25
- 239000000835 fiber Substances 0.000 claims description 21
- 235000017317 Fortunella Nutrition 0.000 claims description 7
- 150000002333 glycines Chemical class 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 2
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 206010018325 Congenital glaucomas Diseases 0.000 description 4
- 206010012565 Developmental glaucoma Diseases 0.000 description 4
- 208000007157 Hydrophthalmos Diseases 0.000 description 4
- 230000001174 ascending effect Effects 0.000 description 4
- 201000001024 buphthalmos Diseases 0.000 description 4
- 239000003610 charcoal Substances 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015927 pasta 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food processing and provides lotus root silk sugar. The lotus root silk sugar is prepared from components in parts by mass as follows: 11-17 parts of sticky rice, 0.2-0.85 parts of malt, 1-3 parts of bean flour, 0.1-0.5 parts of peanut powder, 1-3 parts of white sugar, 0.2-0.3 parts of sweet-scented osmanthus, 0.5-1 part of sesame, 0.5-1 part of sesame oil, 0.5-1 part of peanuts and 0.5-1 part of a cumquat cake. A preparation method comprises the following steps: high-quality sticky rice is selected, soaked for 12 hours at night, drained the next morning, steamed to be well cooked, put into a vat and mixed with the malt and warm water, the mixture is stirred uniformly and fermented for 6-7 hours in the vat at the temperature of 60-70 DEG C, syrup is filtered to remove residues, and sugar is prepared after boiling; the bean flour and the peanut powder are added, and silk sugar like fine lotus root silk is formed through drawing; with the white sugar, the sweet-scented osmanthus, the sesame, the peanuts and the comquat cake as stuffing, the silk sugar is rolled to form balls almost as large as walnuts and packaged, and the lotus root silk sugar is prepared. A traditional method that lotus root silk sugar is made through heat control according to experience is changed, industrial mass production is effectively realized, the lotus root silk sugar is suitable for being produced in all seasons of a year, and the prepared lotus root silk sugar is good in quality and tastes great.
Description
Technical field
The present invention relates to food processing field, particularly to a kind of fibre of lotus root sugar.
Background technology
Fibre of lotus root sugar is one of Jinxi County tradition special product.Like the fibre of lotus root of a pure white delicacy outside the fibre of lotus root sugar of Jinxi, element with sweet,
Crisp, crisp-fried and famous.Interior bag Semen Sesami, Flos Osmanthi Fragrantis, Fructus Citri tangerinae cake, agreeably sweet, crisp and fragrant is soft, and the mouth that falls melts, and pleasant impression is long.Folklore
A first ballad: " waterside gulf pasta enters Bian Liang, and side's river rice flour goes to the province of the Yuan Dynasty, yellow logical winter bamboo shoot completely to save race, the well-known fibre of lotus root in four seas sugar.”
Traditional manufacture method only had to produce winter in 1 year, if enterprise does not undertakes half if thinking large-scale production
The standby time that year is many.And the experience duration and degree of heating is required preferably, to lack the Technology of a system by traditional method.
Summary of the invention
It is an object of the invention to solve technical problem, it is provided that a kind of fibre of lotus root sugar, improve production efficiency, it is simple to produce
Change.
The technical problem of the present invention is mainly addressed by following technical proposals:
A kind of fibre of lotus root sugar, it is characterised in that be made up of the component of following mass fraction: Oryza glutinosa 11～17 parts, Fructus Hordei Germinatus 0.2～
0.85 part, Semen Glycines powder 1～3 parts, peanut powder 0.1～0.5 part, white sugar 1～3 parts, Flos Osmanthi Fragrantis 0.2～0.3 part, Semen Sesami 0.5～1 part, perfume
Oil 0.5～1 part, Semen arachidis hypogaeae 0.5～1 part, preserved kumquat flattened 0.5～1 part, its preparation method is: chooses quality glutinous rice and soaks 12 evening
Hour, morning next day is filtered dry, and cooks into cylinder, adds Fructus Hordei Germinatus and warm water stirs, and keeps temperature 60～70 DEG C to send out in cylinder
Ferment 6～7 hours, filter pulp boils saccharogenesis after removing slag；Add Semen Glycines powder, peanut powder pulls into the sugared silk that fibre of lotus root is tiny；Use white sugar, osmanthus
Flower, Semen Sesami, Semen arachidis hypogaeae, preserved kumquat flattened are the wad that filling is rolled into size as Semen Juglandis, pack.
Described Fructus Hordei Germinatus is dried malt, and Oryza glutinosa and dried malt usage ratio are 50:1.
Described Fructus Hordei Germinatus is fresh Fructus Hordei Germinatus, and Oryza glutinosa and fresh Fructus Hordei Germinatus usage ratio are 50:2.5.
During described sugar cook, entering pot intensity of a fire needs prosperous, has sugar bubble in pot, and sugar bubble is ascending, before this popped rice, be buphthalmos again
Flower, rear for quilt flower, be incubated sugar with burning the Linesless charcoal intensity of a fire before playing sugar, need sampling cold water to try before a sugar sugared, can break breaks can rise
Sugar.
The medicine have the advantages that changing tradition makes fibre of lotus root sugar by the method for experience with the duration and degree of heating, is had by the present invention
Effect realizes industrial volume production, is adapted to produce throughout the year simultaneously, and the fibre of lotus root saccharic amount made is good, mouthfeel is good.
Detailed description of the invention
Below by embodiment, technical scheme is described in further detail.
Embodiment 1:
A kind of fibre of lotus root sugar, its preparation method is: chooses quality glutinous rice 50 jin and soaks 12 hours evening, and morning next day filters
Dry, cook into cylinder, add the dried malt after 1 jin of grinding and warm water stirs, keep temperature 60～70 DEG C of fermentations 6 in cylinder
～7 hours, filter pulp boils saccharogenesis after removing slag；Add appropriate Semen Glycines powder, peanut powder pulls into the sugared silk that fibre of lotus root is tiny；Each jin of sugar uses
2 liang of white sugar, 3 money Flos Osmanthi Fragrantis, 1 liang of Semen Sesami, 1 liang of Semen arachidis hypogaeae, 3～4 preserved kumquat flatteneds are the wad that filling is rolled into size as Semen Juglandis, and packaging is i.e.
Can.
During described sugar cook, entering pot intensity of a fire needs prosperous, has sugar bubble in pot, and sugar bubble is ascending, before this popped rice, be buphthalmos again
Flower, rear for quilt flower, be incubated sugar with burning the Linesless charcoal intensity of a fire before playing sugar, need sampling cold water to try before a sugar sugared, can break breaks can rise
Sugar.
Embodiment 2:
A kind of fibre of lotus root sugar, its preparation method is: chooses quality glutinous rice 50 jin and soaks 12 hours evening, and morning next day filters
Dry, cook into cylinder, add 2.5 jin of fresh Fructus Hordei Germinatus and warm water stirs, keep temperature 60～70 DEG C of fermentations 6～7 in cylinder
Hour, filter pulp boils saccharogenesis after removing slag；Add appropriate Semen Glycines powder, peanut powder pulls into the sugared silk that fibre of lotus root is tiny；Each jin of sugared silk uses 2
Two white sugar, 3 money Flos Osmanthi Fragrantis, 1 liang of Semen Sesami, 1 liang of Semen arachidis hypogaeae, 3～4 preserved kumquat flatteneds are the wad that filling is rolled into size as Semen Juglandis, pack.
During described sugar cook, entering pot intensity of a fire needs prosperous, has sugar bubble in pot, and sugar bubble is ascending, before this popped rice, be buphthalmos again
Flower, rear for quilt flower, be incubated sugar with burning the Linesless charcoal intensity of a fire before playing sugar, need sampling cold water to try before a sugar sugared, can break breaks can rise
Sugar.
Example executes 3:
A kind of fibre of lotus root sugar, its preparation method is: chooses quality glutinous rice 50 jin and soaks 12 hours evening, and morning next day filters
Dry, cook into cylinder, add the dried malt after 1 jin of grinding and warm water stirs, keep temperature 60～70 DEG C of fermentations 6 in cylinder
～7 hours, filter pulp boils saccharogenesis after removing slag；Add appropriate Semen Glycines powder, peanut powder pulls into the sugared silk that fibre of lotus root is tiny；Each jin of sugar uses
1.5 liang of white sugar, 2 money Flos Osmanthi Fragrantis, 0.5 liang of Semen Sesami, 1 liang of Semen Helianthi, 3～4 preserved kumquat flatteneds are the wad that filling is rolled into size as Semen Juglandis,
Pack.
During described sugar cook, entering pot intensity of a fire needs prosperous, has sugar bubble in pot, and sugar bubble is ascending, before this popped rice, be buphthalmos again
Flower, rear for quilt flower, be incubated sugar with burning the Linesless charcoal intensity of a fire before playing sugar, need sampling cold water to try before a sugar sugared, can break breaks can rise
Sugar.
The present embodiment is the embodiment of example of the present invention, for those skilled in the art, in the present invention
On the basis of disclosing application process and principle, it is easy to make various types of improvement, it is not limited solely to the above-mentioned tool of the present invention
Method described by body embodiment, structure, technique, the most previously described mode is preferred version, and does not have limit
The meaning of property processed, model is protected in every equivalence change made according to the present invention and amendment, all scope at claims of the present invention
In enclosing.
Claims (3)
1. a fibre of lotus root sugar, it is characterised in that be made up of the component of following mass fraction: Oryza glutinosa 11～17 parts, Fructus Hordei Germinatus 0.2～
0.85 part, Semen Glycines powder 1～3 parts, peanut powder 0.1～0.5 part, white sugar 1～3 parts, Flos Osmanthi Fragrantis 0.2～0.3 part, Semen Sesami 0.5～1 part, perfume
Oil 0.5～1 part, Semen arachidis hypogaeae 0.5～1 part, preserved kumquat flattened 0.5～1 part, its preparation method is: chooses quality glutinous rice and soaks 12 evening
Hour, morning next day is filtered dry, and cooks into cylinder, adds Fructus Hordei Germinatus and warm water stirs, and keeps temperature 60～70 DEG C to send out in cylinder
Ferment 6～7 hours, filter pulp boils saccharogenesis after removing slag；Add Semen Glycines powder, peanut powder pulls into the sugared silk that fibre of lotus root is tiny；Use white sugar, osmanthus
Flower, Semen Sesami, Semen arachidis hypogaeae, preserved kumquat flattened are the wad that filling is rolled into size as Semen Juglandis, pack.
A kind of fibre of lotus root sugar the most according to claim 1, it is characterised in that described Fructus Hordei Germinatus is dried malt, Oryza glutinosa and dried malt
Usage ratio is 50:1.
A kind of fibre of lotus root sugar the most according to claim 1, it is characterised in that described Fructus Hordei Germinatus is fresh Fructus Hordei Germinatus, and Oryza glutinosa is with fresh
Fructus Hordei Germinatus usage ratio is 50:2.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610394085.5A CN106035948A (en) | 2016-06-06 | 2016-06-06 | Lotus root silk sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610394085.5A CN106035948A (en) | 2016-06-06 | 2016-06-06 | Lotus root silk sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035948A true CN106035948A (en) | 2016-10-26 |
Family
ID=57170304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610394085.5A Pending CN106035948A (en) | 2016-06-06 | 2016-06-06 | Lotus root silk sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035948A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719995A (en) * | 2018-06-13 | 2018-11-02 | 童国柱 | A kind of lotus rhizome Sweet-scented Osmanthus congee |
| CN109247420A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of dried orange peel maltose Calusena lansium preserved fruit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659973A (en) * | 2004-02-23 | 2005-08-31 | 余德勇 | Method for preparing peach pieces of highland barley wild oat and bee sugar |
| CN103704460A (en) * | 2013-12-27 | 2014-04-09 | 镇宁禾馨食品有限公司 | Perillaseed bobo sugar and production method thereof |
| CN105146012A (en) * | 2015-10-09 | 2015-12-16 | 镇宁禾馨食品有限公司 | Chocolate Bobo candy and manufacturing method thereof |
-
2016
- 2016-06-06 CN CN201610394085.5A patent/CN106035948A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659973A (en) * | 2004-02-23 | 2005-08-31 | 余德勇 | Method for preparing peach pieces of highland barley wild oat and bee sugar |
| CN103704460A (en) * | 2013-12-27 | 2014-04-09 | 镇宁禾馨食品有限公司 | Perillaseed bobo sugar and production method thereof |
| CN105146012A (en) * | 2015-10-09 | 2015-12-16 | 镇宁禾馨食品有限公司 | Chocolate Bobo candy and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郑克强: "《赣文化通典》", 30 September 2013, 江西人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719995A (en) * | 2018-06-13 | 2018-11-02 | 童国柱 | A kind of lotus rhizome Sweet-scented Osmanthus congee |
| CN109247420A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of dried orange peel maltose Calusena lansium preserved fruit and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |