CN106106970A - 一种甘薯高粱饴糖的制作方法 - Google Patents
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Classifications
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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
- A23G3/42—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
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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
- A23G3/364—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
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- 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
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种甘薯高粱饴糖的制作方法，属于食品加工领域。其特征在于：采用甘薯淀粉→淀粉乳→过滤→冲浆→糊化→熬糖→浓缩→冷却→滚压→开条→切块→包装为加工工艺流程。有益效果：本发明产品口感柔软有韧性，香味浓郁，甜度适宜，具有甘薯特有的香糯风味；本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有健脾和胃、益气调中、排毒养颜和降压抗衰老的功效，是一种老少皆宜、经济实惠的绿色营养食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种甘薯高粱饴糖的制作方法。
背景技术
甘薯，绕草质藤本，属一年生或多年生蔓生草本，又名山芋、红芋、番薯、甘薯、白薯、地瓜、红苕，因地区不同而有不同的名称。其蔓细长，茎匍匐地面，块根，通过无氧呼吸产生乳酸；皮色发白或发红，肉大多为黄白色，但也有紫色，除了食用外，还可以作为制糖和酿酒的原料。
甘薯的作用：1.增强免疫功能：甘薯含有大量黏液蛋白，能够防止肝脏和肾脏结缔组织萎缩，提高机体免疫力，预防胶原病发生；甘薯中所含的矿物质对于维持和调节人体功能，起着十分重要的作用；所含的钙和镁，可以预防骨质疏松；2. 防癌抗癌：甘薯中含有一种抗癌物质，能够防治结肠癌和乳腺癌；此外，甘薯还具有消除活性氧的作用，活性氧是诱发癌症的原因之一，故甘薯抑制癌细胞增殖的作用十分明显；3.抗衰老、防止动脉硬化：甘薯所含黏液蛋白能保持血管壁的弹性，防止动脉粥样硬化的发生；甘薯中的绿原酸，可抑制黑色素的产生，防止雀班和老人斑的出现；红著还能抑制肌肤老化，保持肌肤弹性，减缓机体的衰老进程。
新鲜的甘薯不易贮藏，营养价值高，但经济效益低，用于加工成甘薯高粱饴糖可实现对甘薯原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决甘薯不易贮藏的问题，提供一种甘薯高粱饴糖的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种甘薯高粱饴糖的制作方法，其特征在于：采用甘薯淀粉→淀粉乳→过滤→冲浆→糊化→熬糖→浓缩→冷却→滚压→开条→切块→包装为加工工艺流程，具体操作步骤为：
（1）制糖浆：将蔗糖12㎏加水10㎏进行化糖，加火熬制，糖液在沸腾状态保持8-10min，然后将糖液经60目筛过滤重新入锅备用；
（2）糊化：先把淀粉用冷水调成乳状悬浮液，过100目筛过滤一下，待夹层锅的糖液煮沸时，将淀粉乳均匀地倾入糖液中，不断搅拌；淀粉乳与沸热的糖液经搅拌而相掺混后，变成半透明稠厚的淀粉糊；
（3）熬糖：淀粉糊化后，继续加温，将蒸汽压力逐渐调至520kPa，并不停地搅拌，使淀粉与糖浆充分混合，再加入余下蔗糖、甘草、柠檬酸，继续进行搅拌和加温浓缩；10分钟后，糖糊呈现黏稠状时，加入适量的黄油、百合粉、桂花酱，然后每隔3-5min用木棍挑出糖浆少许，放在冷水中，用手检视糖坯软硬度；
（4）成型：待糖浆熬至所需求的黏度时，即可停止加热，进行冷却，在冷却过程中，边搅拌边加入调制好的栀子黄色素、麦芽酚和红橘精油，搅拌均匀，将糖浆倒在冷却操作台，用木刀刮开摊平，稍冷后，再用木滚筒压平整，待完全冷透时，用刀将糖坯横向划成三四长块，然后逐一加以翻面，继续冷却，使其凝胶性稳定后即可开条切块，在开条切块时，略撒一些玉米淀粉，以免粘连；
（5）包装：将切好的软糖块，逐块用包装纸包装，包装要端正紧密，再用塑料袋进行外包装，即为成品。
有益效果：本发明产品口感柔软有韧性，香味浓郁，甜度适宜，具有甘薯特有的香糯风味；本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有健脾和胃、益气调中、排毒养颜和降压抗衰老的功效，是一种老少皆宜、经济实惠的绿色营养食品。
具体实施方式
实施例1：
一种甘薯高粱饴糖的制作方法，具体操作步骤为：
（1）制糖浆：将麦芽糖15㎏加水20㎏进行化糖，加火熬制，糖液在沸腾状态保持12min，然后将糖液经80目筛过滤重新入锅备用；
（2）糊化：先把淀粉用冷水调成乳状悬浮液，过120目筛过滤一下，待夹层锅的糖液煮沸时，将淀粉乳均匀地倾入糖液中，不断搅拌；淀粉乳与沸热的糖液经搅拌而相掺混后，变成半透明稠厚的淀粉糊；
（3）熬糖：淀粉糊化后，继续加温，将蒸汽压力逐渐调至450kPa，并不停地搅拌，使淀粉与糖浆充分混合，再加入余下麦芽糖、蛋白粉、苹果酸，继续进行搅拌和加温浓缩；15分钟后，糖糊呈现黏稠状时，加入适量的猪油、藕粉、红枣汁、金银花粉，然后每隔1-2min用木棍挑出糖浆少许，放在冷水中，用手检视糖坯软硬度；
（4）成型：待糖浆熬至所需求的黏度时，即可停止加热，进行冷却，在冷却过程中，边搅拌边加入调制好的胭脂红色素、香兰素和草莓精油，搅拌均匀，将糖浆倒在冷却操作台，用木刀刮开摊平，稍冷后，再用木滚筒压平整，待完全冷透时，用刀将糖坯横向划成三四长块，然后逐一加以翻面，继续冷却，使其凝胶性稳定后即可开条切块，在开条切块时，略撒一些菱角粉，以免粘连；
（5）包装：将切好的软糖块，逐块用包装纸包装，包装要端正紧密，再用塑料袋进行外包装，即为成品。
实施例2：
一种甘薯高粱饴糖的制作方法，具体操作步骤为：
（1）制糖浆：将果糖20㎏加水12㎏进行化糖，加火熬制，糖液在沸腾状态保持25min，然后将糖液经40目筛过滤重新入锅备用；
（2）糊化：先把淀粉用冷水调成乳状悬浮液，过120目筛过滤一下，待夹层锅的糖液煮沸时，将淀粉乳均匀地倾入糖液中，不断搅拌；淀粉乳与沸热的糖液经搅拌而相掺混后，变成半透明稠厚的淀粉糊；
（3）熬糖：淀粉糊化后，继续加温，将蒸汽压力逐渐调至650kPa，并不停地搅拌，使淀粉与糖浆充分混合，再加入余下果糖、蜂蜜、果酸，继续进行搅拌和加温浓缩；5分钟后，糖糊呈现黏稠状时，加入适量的橄榄油、橘皮粉、茉莉花酱、蛋黄果汁，然后每隔55s用木棍挑出糖浆少许，放在冷水中，用手检视糖坯软硬度；
（4）成型：待糖浆熬至所需求的黏度时，即可停止加热，进行冷却，在冷却过程中，边搅拌边加入调制好的柠檬黄色素、柠檬香精和香蕉精油，搅拌均匀，将糖浆倒在冷却操作台，用木刀刮开摊平，稍冷后，再用木滚筒压平整，待完全冷透时，用刀将糖坯横向划成三四长块，然后逐一加以翻面，继续冷却，使其凝胶性稳定后即可开条切块，在开条切块时，略撒一些蛋白粉，以免粘连；
（5）包装：将切好的软糖块，逐块用包装纸包装，包装要端正紧密，再用塑料袋进行外包装，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种甘薯高粱饴糖的制作方法，其特征在于：采用甘薯淀粉→淀粉乳→过滤→冲浆→糊化→熬糖→浓缩→冷却→滚压→开条→切块→包装为加工工艺流程，具体操作步骤为：
（1）制糖浆：将蔗糖12㎏加水10㎏进行化糖，加火熬制，糖液在沸腾状态保持8-10min，然后将糖液经60目筛过滤重新入锅备用；
（2）糊化：先把淀粉用冷水调成乳状悬浮液，过100目筛过滤一下，待夹层锅的糖液煮沸时，将淀粉乳均匀地倾入糖液中，不断搅拌；淀粉乳与沸热的糖液经搅拌而相掺混后，变成半透明稠厚的淀粉糊；
（3）熬糖：淀粉糊化后，继续加温，将蒸汽压力逐渐调至520kPa，并不停地搅拌，使淀粉与糖浆充分混合，再加入余下蔗糖、甘草、柠檬酸，继续进行搅拌和加温浓缩；10分钟后，糖糊呈现黏稠状时，加入适量的黄油、百合粉、桂花酱，然后每隔3-5min用木棍挑出糖浆少许，放在冷水中，用手检视糖坯软硬度；
（4）成型：待糖浆熬至所需求的黏度时，即可停止加热，进行冷却，在冷却过程中，边搅拌边加入调制好的栀子黄色素、麦芽酚和红橘精油，搅拌均匀，将糖浆倒在冷却操作台，用木刀刮开摊平，稍冷后，再用木滚筒压平整，待完全冷透时，用刀将糖坯横向划成三四长块，然后逐一加以翻面，继续冷却，使其凝胶性稳定后即可开条切块，在开条切块时，略撒一些玉米淀粉，以免粘连；
（5）包装：将切好的软糖块，逐块用包装纸包装，包装要端正紧密，再用塑料袋进行外包装，即为成品。
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