CN106135608A - 一种猴头菇保健型花生牛轧糖 - Google Patents
一种猴头菇保健型花生牛轧糖 Download PDFInfo
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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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- 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
- A23G2200/12—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 dairy products
-
- 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 or essential oils
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Abstract
本发明公开了一种猴头菇保健型花生牛轧糖，由下列重量份的原料制成：白砂糖85、淀粉糖浆45、巧克力酱料35、猴头菇25、竹叶7、菊花4、卵磷脂、纤维素酶、果胶酶、水适量。通过用微波浸提法处理绿茶糖液，可以有效促进绿茶中多种营养成分的溢出，猴头菇菌丝对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、酵母菌的生长均有抑制作用，可以有效促进酸奶的发酵，生产出酸甜可口、凝乳均匀、有淡淡猴头菇香的牛轧糖。制成的绿茶糖膏是为了避免添加调料时因搅拌而造成辅料四溅。本发明既有蛋白糖的疏松柔嫩的质构，又有果仁脆酥的良好口感，既有蛋白糖的奶香、果仁的特殊芳香，还有淡淡猴头菇香。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种猴头菇保健型花生牛轧糖。
背景技术
蛋白糖又称牛轧糖、鸟结糖，它起源于法国，因最早应用鸡蛋蛋白作为发泡剂制作而成，故以此得名，又因客观存在的物料配比和工艺操作上差异，形成产品结构不尽相同的类别。本题介绍的蛋白糖产品系蛋白糖基础品种，它不仅质地膨松、细腻、有弹性，而且具有浓郁的奶香味，它与用明胶作发泡剂的奶糖极为相似，但没有奶糖那种较强的韧性。
猴头菇营养成分高，每百克含蛋白质26.3克，是香菇的两倍。含有氨基酸多达17种，其中人体所需要的占8种。每百克猴头菇含脂肪4.2克，是名副其实的高蛋白、低脂肪食品，另外还富含各种维生素和无机盐。猴头菇有增进食欲，增强胃黏膜屏障机能，提高淋巴细胞转化率，提升白细胞等作用。故可以使人体提高对疾病的免疫能力。猴头菇营养价值很高，对神经衰弱、消化道溃疡有良好的滋补疗效。《猴头菇复合保健酸奶的研制》一文提及猴头菇菌丝与奶粉发酵成酸奶添加到牛轧糖的制备中，可生产出酸甜可口、凝乳均匀、有淡淡菇香的牛轧糖。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种猴头菇保健型花生牛轧糖。
本发明是通过以下技术方案实现的：
一种猴头菇保健型花生牛轧糖，由下列重量份的原料制成：
根据权利要求书1所述猴头菇保健型花生牛轧糖，制备方法的具体步骤如下：
(1)取适量白砂糖、葡萄糖浆加热熬至115-120℃，缓缓冲入置有蛋清、明胶的搅拌机锅内，中速搅拌片刻，待混合浆液呈白色后改快速搅拌，直至形成坚实的白色泡沫组织，得糖浆物料；
(2)将奶粉、白砂糖以及适量开水混合制成奶液后，再将猴头菇菌丝加入适量水研磨成浆液，滤掉沉渣，与上述奶液混合均匀，90℃恒温水浴锅中杀菌30分钟，冷却至35-40℃，加入乳酸菌搅拌均匀，在 37℃恒温发酵至凝固，得猴头菇酸奶；
(3)将绿茶文火炒干后研磨成细粉，与适量白砂糖、水混合制成混合糖液后微波处理10-15分钟，加热浓缩成膏状，得绿茶糖膏；
(4)将花生仁破碎成渣，与步骤2的猴头菇菌渣混合后文火炒香，加入步骤1的糖浆物料中搅拌均匀，再加入步骤2的猴头菇酸奶、绿茶糖膏、香兰素、无水奶油以及其他剩余成分混合搅拌均匀，冷却后切割成型，包装，即可。
本发明的优点是：通过用微波浸提法处理绿茶糖液，可以有效促进绿茶中多种营养成分的溢出，猴头菇菌丝对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、酵母菌的生长均有抑制作用，可以有效促进酸奶的发酵，生产出酸甜可口、凝乳均匀、有淡淡猴头菇香的牛轧糖。制成的绿茶糖膏是为了避免添加调料时因搅拌而造成辅料四溅。本发明既有蛋白糖的疏松柔嫩的质构，又有果仁脆酥的良好口感，既有蛋白糖的奶香、果仁的特殊芳香，还有淡淡猴头菇香。
具体实施方式
一种猴头菇保健型花生牛轧糖，由下列重量份的原料制成：白砂糖85、淀粉糖浆45、巧克力酱料35、猴头菇25、竹叶7、菊花4、卵磷脂、纤维素酶、果胶酶、水适量。
根据权利要求书1所述猴头菇保健型花生牛轧糖，制备方法的具体步骤如下：
(1)取适量白砂糖、葡萄糖浆加热熬至115-120℃，缓缓冲入置有蛋清、明胶的搅拌机锅内，中速搅拌片刻，待混合浆液呈白色后改快速搅拌，直至形成坚实的白色泡沫组织，得糖浆物料；
(2)将奶粉、白砂糖以及适量开水混合制成奶液后，再将猴头菇菌丝加入适量水研磨成浆液，滤掉沉渣，与上述奶液混合均匀，90℃恒温水浴锅中杀菌30分钟，冷却至35-40℃，加入乳酸菌搅拌均匀，在 37℃恒温发酵至凝固，得猴头菇酸奶；
(3)将绿茶文火炒干后研磨成细粉，与适量白砂糖、水混合制成混合糖液后微波处理10-15分钟，加热浓缩成膏状，得绿茶糖膏；
(4)将花生仁破碎成渣，与步骤2的猴头菇菌渣混合后文火炒香，加入步骤1的糖浆物料中搅拌均匀，再加入步骤2的猴头菇酸奶、绿茶糖膏、香兰素、无水奶油以及其他剩余成分混合搅拌均匀，冷却后切割成型，包装，即可。
Claims (2)
1.一种猴头菇保健型花生牛轧糖，其特征在于，由下列重量份的原料制成：白砂糖50-60、葡萄糖浆70-75、奶粉20-30、无水奶油5-6、花生仁15-20、蛋清7-10、绿茶10-13、猴头菇菌丝、香兰素、明胶、乳酸菌、水适量。
2.根据权利要求书1所述猴头菇保健型花生牛轧糖，其特征在于，制备方法的具体步骤如下：
(1)取适量白砂糖、葡萄糖浆加热熬至115-120℃，缓缓冲入置有蛋清、明胶的搅拌机锅内，中速搅拌片刻，待混合浆液呈白色后改快速搅拌，直至形成坚实的白色泡沫组织，得糖浆物料；
(2)将奶粉、白砂糖以及适量开水混合制成奶液后，再将猴头菇菌丝加入适量水研磨成浆液，滤掉沉渣，与上述奶液混合均匀，90℃恒温水浴锅中杀菌30分钟，冷却至35-40℃，加入乳酸菌搅拌均匀，在 37℃恒温发酵至凝固，得猴头菇酸奶；
(3)将绿茶文火炒干后研磨成细粉，与适量白砂糖、水混合制成混合糖液后微波处理10-15分钟，加热浓缩成膏状，得绿茶糖膏；
(4)将花生仁破碎成渣，与步骤2的猴头菇菌渣混合后文火炒香，加入步骤1的糖浆物料中搅拌均匀，再加入步骤2的猴头菇酸奶、绿茶糖膏、香兰素、无水奶油以及其他剩余成分混合搅拌均匀，冷却后切割成型，包装，即可。
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Cited By (2)
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| CN107996794A (zh) * | 2017-12-11 | 2018-05-08 | 福建福派园食品股份有限公司 | 咸牛轧充气糖果及其生产工艺 |
| CN108740250A (zh) * | 2018-06-08 | 2018-11-06 | 成都喜相逢食品有限公司 | 一种牛轧糖及其制备方法 |
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| CN103504103A (zh) * | 2013-09-10 | 2014-01-15 | 孙玉臣 | 一种猴头花生牛轧糖及其制备方法 |
| CN104082513A (zh) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | 一种夹心冰棒及其制备方法 |
| CN105532877A (zh) * | 2015-12-08 | 2016-05-04 | 广西科技大学 | 一种猴头菇酸奶及其制作方法 |
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| CN103504103A (zh) * | 2013-09-10 | 2014-01-15 | 孙玉臣 | 一种猴头花生牛轧糖及其制备方法 |
| CN104082513A (zh) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | 一种夹心冰棒及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996794A (zh) * | 2017-12-11 | 2018-05-08 | 福建福派园食品股份有限公司 | 咸牛轧充气糖果及其生产工艺 |
| CN108740250A (zh) * | 2018-06-08 | 2018-11-06 | 成都喜相逢食品有限公司 | 一种牛轧糖及其制备方法 |
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