CN106173137A - The manufacture method of butter sugar - Google Patents
The manufacture method of butter sugar Download PDFInfo
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- CN106173137A CN106173137A CN201610616290.1A CN201610616290A CN106173137A CN 106173137 A CN106173137 A CN 106173137A CN 201610616290 A CN201610616290 A CN 201610616290A CN 106173137 A CN106173137 A CN 106173137A
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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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- Life Sciences & Earth Sciences (AREA)
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- Dairy Products (AREA)
Abstract
The invention provides the manufacture method of a kind of butter sugar, as follows: butter is provided, and is heated by described butter, obtain butter solution；In described butter solution, add maltose and glycoconjugates, carry out infusion, obtain butter mixture；After described butter mixture is carried out cooling and shaping, obtain butter caked sugar；Employing is cut sugar machine and described butter caked sugar is carried out dicing operation, obtains butter sugar；Surface smear preservative to described butter sugar, it is possible to make and obtain the butter sugar that quality is preferable and the shelf-life is longer.
Description
Technical field
The present invention relates to saccharide processing technique field, particularly relate to the manufacture method of a kind of butter sugar.
Background technology
At present, butter sugar is the confection prepared as raw material with sugar with butter, flour, and butter sugar is sweet and does not minds,
Oily but not greasy, containing appropriate butter, energy can be supplemented to health, gourmet's luck can be tasted varieties of again, be particularly suitable for the north or plateau
The area cold time eats, and this is that other confections can not be compared.But, existing butter sugar processing technology is the most extensive, leads
Causing to make the butter sugar inferior quality obtained, the shelf-life is the shortest.
Summary of the invention
Based on this, it is necessary to provide a kind of making that can make and obtain the butter sugar that quality is preferable and the shelf-life is longer
Method.
The manufacture method of a kind of butter sugar, comprises the steps:
Butter is provided, and described butter is heated, obtain butter solution；
In described butter solution, add maltose and glycoconjugates, carry out infusion, obtain butter mixture；
After described butter mixture is carried out cooling and shaping, obtain butter caked sugar；
Employing is cut sugar machine and described butter caked sugar is carried out dicing operation, obtains butter sugar；
Surface smear preservative to described butter sugar.
Wherein in an embodiment, described preservative includes Semen Lini oil.
Wherein in an embodiment, described preservative also includes anticorrosion extract.
Wherein in an embodiment, described preservative also includes propolis.
Wherein in an embodiment, between the operation of the surface smear preservative to described butter sugar, in advance to institute
State preservative and carry out warm-up operation.
Wherein in an embodiment, the described preservative of 45 DEG C～55 DEG C is spread upon the surface of described butter sugar, and
Carry out quenching operation immediately.
Wherein in an embodiment, at a temperature of 0 DEG C～5 DEG C, carry out described quenching operation.
The manufacture method of above-mentioned butter sugar is as follows: provides butter, and is heated by described butter, obtains Huang
Oil solution；In described butter solution, add maltose and glycoconjugates, carry out infusion, obtain butter mixture；Described butter is mixed
After compound carries out cooling and shaping, obtain butter caked sugar；Employing is cut sugar machine and described butter caked sugar is carried out dicing operation, obtains butter
Sugar；Surface smear preservative to described butter sugar, it is possible to make and obtain the butter sugar that quality is preferable and the shelf-life is longer.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the manufacture method of the butter sugar of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the manufacture method of a kind of butter sugar, comprise the steps: to provide butter, and described butter is heated,
Obtain butter solution；In described butter solution, add maltose and glycoconjugates, carry out infusion, obtain butter mixture；By described
After butter mixture carries out cooling and shaping, obtain butter caked sugar；Employing is cut sugar machine and described butter caked sugar is carried out dicing operation,
To butter sugar；Surface smear preservative to described butter sugar.
Such as, the manufacture method of the butter sugar of another embodiment, comprise the steps: S110: provide butter, and by institute
State butter to heat, obtain butter solution；S120: add maltose and glycoconjugates in described butter solution, carry out infusion,
To butter mixture；S130: add health-care agent in described butter mixture, and be stirred married operation；S140: to described
Butter mixture adds flavour enhancer, and is stirred married operation；S150: carry out described butter mixture beating QI invigorating behaviour
Make；S160: after described butter mixture is carried out cooling and shaping, obtain butter caked sugar；S170: use and cut sugar machine to described butter
Caked sugar carries out dicing operation, obtains butter sugar；S180: the surface smear preservative to described butter sugar；S190: to described butter
Sugar is packed.
In order to further illustrate the manufacture method of above-mentioned butter sugar, such as, refer to Fig. 1, an embodiment of the present invention
The manufacture method of butter sugar, comprises the steps:
S110: butter is provided, and described butter is heated, obtain butter solution.
By described butter is heated, it is possible to obtain butter solution, provide for obtaining butter sugar for follow-up making
Raw material.
Such as, under conditions of 100 DEG C～220 DEG C, described butter is carried out heating operation；And for example, at 100 DEG C～180
Under conditions of DEG C, described butter is carried out heating operation；And for example, under conditions of 150 DEG C, described butter is carried out heating behaviour
Make, so, it is possible to obtain quality more preferably butter solution.
Such as, use sugar boiler that described butter solution is heated, the described glucide of follow-up addition, and carry out
Infusion；And for example, when described butter is carried out heating operation, also comprise the steps: every a Preset Time described butter top
Floating thing on portion's liquid level is fished for, and waste residue is removed by it, for improving the quality of described butter solution.
S120: add maltose and glycoconjugates in described butter solution, carry out infusion, obtain butter mixture.
By adding maltose and glycoconjugates in described butter solution, and carry out infusion operation, it is possible to butter mixture, its
In, the described butter sugar obtained for follow-up making by the maltose added in described butter solution and glycoconjugates is capable of
Moulding effect, additionally, maltose and the addition of glycoconjugates, also acts as seasoning and the effect having additional nutrients.
It should be noted that by selecting maltose to add to described butter solution, it is possible to the butter making making obtain mixes
Compound more thickness, is more beneficial for follow-up moulding molding, additionally, due to described maltose self just has thick the depositing of liquid
In state, therefore, being more beneficial for the carrying out of infusion, secondly, described maltose has abundant nutrient substance, it is possible to increase follow-up system
Make the quality of the described butter sugar obtained.Such as, at least one during described maltose is Sorghum vulgare Pers. Maltose and Fructus Crataegi maltose.
In order to improve the property balanced in nutrition of described butter sugar, and then improve the quality of described butter sugar, such as, described compound
Sugar include 50 parts～75 parts of crystal sugar, 20 parts～35 parts of Mel, 10 parts～15 parts of brown sugar and white sugar 5 parts～7 parts and nigecose 6 parts～
7.5 part；And for example, described glycoconjugates includes 60 parts～75 parts of crystal sugar, 25 parts～35 parts of Mel, 10 parts～12 parts of brown sugar and white sugar
5 parts～6.5 parts and nigecose 6 parts～7 parts；And for example, described glycoconjugates includes 75 parts of crystal sugar, 30 parts of Mel, 12 parts of brown sugar and white sand
Sugar 5.5 parts and nigecose 6.5 parts.
On the one hand the described glycoconjugates using the most each component can improve the property balanced in nutrition of described butter sugar, Jin Erti
The quality of high described butter sugar；On the other hand, compounded by other component of crystal sugar and Mel with described glycoconjugates, then add
Enter to described butter solution, it is possible to the problem reducing glutinous pot burnt occurs.
In order to reduce when infusion operates further, the problem generation that glutinous pot is burnt, such as, 60 DEG C～the temperature of 85 DEG C
Under, carry out described infusion operation；And for example, at a temperature of 60 DEG C～75 DEG C, carry out described infusion operation；And for example, at 65 DEG C
At a temperature of, carry out described infusion operation, so, it is possible to reduce further when infusion operates, the problem generation that glutinous pot is burnt.
In order to improve the property balanced in nutrition of described butter sugar, and then improve the quality of described butter sugar, and minimizing is being endured
When boiling operation, the problem generation that glutinous pot is burnt, such as, described butter solution, described maltose with the mass ratio of described glycoconjugates are
(50～75): (120～150): (20～35)；And for example, described butter solution, described maltose with the mass ratio of described glycoconjugates are
(60～75): (135～150): (27～35)；And for example, described butter solution, described maltose with the mass ratio of described glycoconjugates are
65:145:29.5, so, it is possible to improve the property balanced in nutrition of described butter sugar, and then improves the quality that described butter is sugared, and
Reduce when infusion operates, the problem generation that glutinous pot is burnt.Additionally, by each component of above-mentioned quality proportioning, it is possible to boil out
The more preferable described butter mixture of quality, is more conducive to improve follow-up moulding molding effect.
S130: add health-care agent in described butter mixture, and be stirred married operation.
It is appreciated that owing to butter sugar contains substantial amounts of sugar and oils and fats, after edible substantial amounts of butter sugar, easily causes battalion
Support the problem of obesity of surplus；And during edible butter sugar, the problem that can produce slight greasy mouthfeel, by mixing to described butter
Compound adds health-care agent, it is possible to solve to alleviate due to tradition butter sugar brought a large amount of edible after cause overnutrition
Problem of obesity, the problem of greasy mouthfeel when reducing edible, and can also provide, to human body, the nutrient substance more equalized, have health care concurrently
Effect.
In order to solve to alleviate due to tradition butter sugar brought a large amount of edible after cause the problem of obesity of overnutrition,
The problem of greasy mouthfeel when reducing edible, and can also provide, to human body, the nutrient substance more equalized, have health-care effect, example concurrently
As, described health-care agent is obtained by each Chinese herbal medicine decoction of following mass parts: Fructus Lycii 10 parts～15 parts, 5 parts～10 parts of Poria, the Rhizoma Atractylodis Macrocephalae
10 parts～12 parts, dry Folium Nelumbinis 2 parts～3.5 parts, Semen Cassiae 7 parts～8.5 parts, the Radix Astragali 2.5 parts～4.5 parts, Radix Gentianae 1.5 parts～
2.7 parts, Herba Lysimachiae 1.5 parts～3.1 parts, Herba Artemisiae Scopariae 1.6 parts～3.2 parts, Fructus Gardeniae 2.1 parts～2.5 parts and Radix Curcumae 1.5 parts～3.5 parts；
Described health-care agent is obtained by following Chinese herbal medicine decoction: Fructus Lycii 10 parts～15 parts, 5 parts～10 parts of Poria, the Rhizoma Atractylodis Macrocephalae 10 parts～12 parts, dry
2 parts～3.5 parts of Folium Nelumbinis, Semen Cassiae 7 parts～8.5 parts, the Radix Astragali 2.5 parts～4.5 parts, Radix Gentianae 1.5 parts～2.7 parts, Herba Lysimachiae 1.5
Part～3.1 parts, Herba Artemisiae Scopariae 1.6 parts～3.2 parts, Fructus Gardeniae 2.1 parts～2.5 parts, Radix Curcumae 1.5 parts～3.5 parts, Radix Angelicae Sinensis 12 parts～14 parts,
The Radix Paeoniae Alba 7 parts～9 parts, Radix Rehmanniae 4 parts～7 parts, PORIA from Yunnan of China 3 parts～6 parts, Radix Glycyrrhizae Preparata 7 parts～10 parts, Rhizoma Chuanxiong 3 parts～6 parts, the Rhizoma Atractylodis Macrocephalae 9
Part～13 parts, Radix Ginseng 7 parts～11 parts, the Rhizoma Pinelliae 4 parts～7 parts, Rhizoma Zingiberis 3 parts～5.5 parts, Fructus Citri Sarcodactylis 7 parts～10.5 parts, 1.5 parts of Colophonium
～4.2 parts, Radix Aconiti Preparata 1.2 parts～3.6 parts and Radix Clematidis 1 part～3.2 parts.
Use above-mentioned each component boil obtain as described in health-care agent due to have Fructus Lycii 10 parts～15 parts, 5 parts of Poria～
10 parts, the Rhizoma Atractylodis Macrocephalae 10 parts～12 parts, dry Folium Nelumbinis 2 parts～3.5 parts, Semen Cassiae 7 parts～8.5 parts, the Radix Astragali 2.5 parts～4.5 parts, Radix Gentianae
1.5 parts～2.7 parts, Herba Lysimachiae 1.5 parts～3.1 parts, Herba Artemisiae Scopariae 1.6 parts～3.2 parts, Fructus Gardeniae 2.1 parts～2.5 parts and Radix Curcumae 1.5 parts
～3.5 parts, it is possible to play the effect of weight-reducing, thus play effect for reducing fat, accelerate saccharide and the metabolism of fat in butter sugar；
Secondly, by Radix Angelicae Sinensis 12 parts～14 parts, the Radix Paeoniae Alba 7 parts～9 parts, Radix Rehmanniae 4 parts～7 parts, PORIA from Yunnan of China 3 parts～6 parts, Radix Glycyrrhizae Preparata 7 parts
～10 parts, Rhizoma Chuanxiong 3 parts～6 parts, the Rhizoma Atractylodis Macrocephalae 9 parts～13 parts, Radix Ginseng 7 parts～11 parts, the Rhizoma Pinelliae 4 parts～7 parts, Rhizoma Zingiberis 3 parts～5.5 parts,
Fructus Citri Sarcodactylis 7 parts～10.5 parts, 1.5 parts～4.2 parts of Colophonium, Radix Aconiti Preparata 1.2 parts～3.6 parts and Radix Clematidis 1 part～3.2 parts and health-care agent
Other components compound, it is possible to accelerating in butter sugar on the metabolic basis of saccharide and fat, keep healthy nourishing the stomach, health preserving effect
Preferably.
Obtain the most described health-care agent of quality to boil, for adding to described butter mixture, play raising
The effect of described butter sugar products matter, such as, the operation that boils of described health-care agent specifically includes following steps: according to mass fraction,
By Fructus Lycii 10 parts～15 parts, 5 parts～10 parts of Poria, the Rhizoma Atractylodis Macrocephalae 10 parts～12 parts, dry Folium Nelumbinis 2 parts～3.5 parts, Semen Cassiae 7 parts～8.5
Part, the Radix Astragali 2.5 parts～4.5 parts, Radix Gentianae 1.5 parts～2.7 parts, Herba Lysimachiae 1.5 parts～3.1 parts, Herba Artemisiae Scopariae 1.6 parts～3.2 parts, mast
Son 2.1 parts～2.5 parts, Radix Curcumae 1.5 parts～3.5 parts, Radix Angelicae Sinensis 12 parts～14 parts, the Radix Paeoniae Alba 7 parts～9 parts, Radix Rehmanniae 4 parts～7 parts, cloud
3 parts～6 parts of Poria, Radix Glycyrrhizae Preparata 7 parts～10 parts, Rhizoma Chuanxiong 3 parts～6 parts, the Rhizoma Atractylodis Macrocephalae 9 parts～13 parts, Radix Ginseng 7 parts～11 parts, the Rhizoma Pinelliae 4 parts
～7 parts, Rhizoma Zingiberis 3 parts～5.5 parts, Fructus Citri Sarcodactylis 7 parts～10.5 parts, 1.5 parts～4.2 parts of Colophonium, Radix Aconiti Preparata 1.2 parts～3.6 parts and prestige
Radix Clematidis 1 part～3.2 parts is placed in container, is subsequently adding appropriate water, heated and boiled 60 minutes～75 minutes, then, removes slag,
To health-care agent.
In order to strengthen the health-care effect of the butter sugar that follow-up making obtains, it is possible to nourishing qi and blood and function of spleen and stomach regulating, more favorably
The health of human body such that it is able to improving the quality of the butter sugar that follow-up making obtains, such as, described health-care agent is by following mass parts
Each Chinese herbal medicine decoction obtain: Radix Angelicae Sinensis 12.5 parts～13.5 parts, the Radix Paeoniae Alba 7.5 parts～8 parts, Radix Rehmanniae 5 parts～5.5 parts, PORIA from Yunnan of China
4.2 parts～4.5 parts, Radix Glycyrrhizae Preparata 8.4 parts～8.6 parts, Rhizoma Chuanxiong 4.4 parts～4.7 parts, the Rhizoma Atractylodis Macrocephalae 10.6 parts～10.9 parts, Radix Ginseng 8.8 parts
～9.1 parts, the Rhizoma Pinelliae 5.5 parts～5.9 parts, Rhizoma Zingiberis 4.2 parts～4.5 parts, Fructus Citri Sarcodactylis 8.6 parts～9 parts, 3.5 parts～3.8 parts of Colophonium, system
Radix Aconiti 2.4 parts～2.6 parts and Radix Clematidis 2.1 parts～2.3 parts, after using the described health care compound of the most each component to strengthen
The health-care effect of the butter sugar that continuous making obtains, it is possible to nourishing qi and blood and function of spleen and stomach regulating, the health of more favourable human body such that it is able to
Improve the quality of the butter sugar that follow-up making obtains.
In order to strengthen the health-care effect of the butter sugar that follow-up making obtains, it is possible to nourishing qi and blood and function of spleen and stomach regulating, more favorably
The health of human body such that it is able to improving the quality of the butter sugar that follow-up making obtains, such as, described health-care agent is by following mass parts
Each Chinese herbal medicine decoction obtain: Radix Angelicae Sinensis 13.1 parts, the Radix Paeoniae Alba 7.8 parts, Radix Rehmanniae 5.2 parts, PORIA from Yunnan of China 4.3 parts, Radix Glycyrrhizae Preparata 8.5 parts,
Rhizoma Chuanxiong 4.5 parts, the Rhizoma Atractylodis Macrocephalae 10.7 parts, Radix Ginseng 8.9 parts, the Rhizoma Pinelliae 5.7 parts, Rhizoma Zingiberis 4.4 parts, Fructus Citri Sarcodactylis 8.7 parts, 3.6 parts of Colophonium, Radix Aconiti Preparata
2.5 parts and Radix Clematidis 2.2 parts, use the described health care compound of the most each component can strengthen the butter sugar that follow-up making obtains
Health-care effect, it is possible to nourishing qi and blood and function of spleen and stomach regulating, the health of more favourable human body such that it is able to improve what follow-up making obtained
The quality of butter sugar.
In order to optimize the quality proportioning of described butter mixture and described health-care agent, it is used for improving follow-up making and obtains described
The quality of butter sugar, such as, described butter mixture and the mass ratio (20～35) of described health-care agent: (1.5～2.5)；And for example,
Described butter mixture and the mass ratio (27～35) of described health-care agent: (2.1～2.5)；And for example, described butter mixture and institute
State the mass ratio 32:2.2 of health-care agent, so, it is possible to improve follow-up making and obtain the quality of described butter sugar.
S140: add flavour enhancer in described butter mixture, and be stirred married operation.
It is appreciated that owing to traditional butter sugar mainly contains fat and sugar class, during edible butter sugar, can produce slight
The problem of greasy mouthfeel, although above-mentioned problem can be alleviated by adding described health-care agent to described butter mixture, but,
Due to the addition of described health-care agent, the mouthfeel of the described butter that can obtain described butter mixture and follow-up making sugar produces
Impact, e.g., can make described butter sugar produce slight bitterness sense, by adding flavour enhancer in described butter mixture, it is possible to
Reduce due to the addition of described health-care agent, the mouthfeel that described butter sugar is produced or the impact of taste type, play the work of mediation taste
With.Additionally, the quality of the described butter sugar that follow-up making obtains can also be strengthened by adding flavour enhancer, follow-up making is made to obtain
Described butter sugar taste more rich, nutritive value is more preferably.
In order to reduce due to the addition of described health-care agent, the mouthfeel that described butter sugar is produced or the impact of taste type, and
The taste making the described butter sugar that follow-up making obtains is more rich, and more preferably, such as, described flavour enhancer is by following quality for nutritive value
Part each component boil and obtain: Citrus 8 parts～12 parts, Fructus Mali pumilae 20 parts～25 parts, Sirikaya 6 parts～10 parts, mentha leave 2 parts～6
Part, leaf of Herba Rosmarini Officinalis 3 parts～5 parts, Fructus Crataegi 6 parts～11 parts and a thousand li Herba Pelargonii Graveolentis 1 part～2.5 parts.
The most each component is used to boil the described flavour enhancer obtained, it is possible to reduce due to the addition of described health-care agent, to institute
State mouthfeel or the impact of taste type that butter sugar produces, and make the taste of described butter sugar that follow-up making obtains more rich, battalion
Foster value more preferably, especially rich in fruity material.
In order to reduce due to the addition of described health-care agent, the mouthfeel that described butter sugar is produced or the impact of taste type,
And make the taste of described butter sugar that follow-up making obtains more rich, nutritive value more preferably, such as, boiling of described flavour enhancer
Operation specifically includes following steps: according to mass fraction, by Citrus 8 parts～12 parts, Fructus Mali pumilae 20 parts～25 parts, Sirikaya 6 parts～
10 parts, mentha leave 2 parts～6 parts, leaf of Herba Rosmarini Officinalis 3 parts～5 parts, Fructus Crataegi 6 parts～11 parts and a thousand li Herba Pelargonii Graveolentis 1 part～2.5 parts are placed in appearance
In device, it is subsequently adding appropriate water, heated and boiled 10 minutes～12 minutes, then, removes slag, obtain flavour enhancer.
In order to optimize the quality proportioning of described butter mixture and described flavour enhancer, it is used for improving follow-up making and obtains described
The quality of butter sugar, such as, described butter mixture and the mass ratio (20～35) of described flavour enhancer: (2.3～5.5)；And for example,
Described butter mixture and the mass ratio (27～35) of described flavour enhancer: (3.1～4.5)；And for example, described butter mixture and institute
State the mass ratio 32:4.4 of flavour enhancer, so, it is possible to improve follow-up making and obtain the quality of described butter sugar.
S160: carry out described butter mixture beating QI invigorating operation.
Operating by described butter mixture being carried out whipping QI invigorating, can be formed small in described butter mixture
Bubble group, its described butter mixture that mechanism is viscous pasty state formed is when beating operation, owing to described butter mixes
During the stretching of thing or wound, the described butter mixture between adjacent two layers cannot formed multiple of perfect laminating
Gap, and then form described bubble group.Such as, the operation of described whipping QI invigorating is whipping charge operation.
In described butter mixture, bubble group is introduced, it is possible to overcome tradition butter saccharic ground by beating QI invigorating operation
Partially hard, chew harder problem, and in described butter mixture, introduce bubble group, obtain described Huang for follow-up making
Oleosacchara can have fluffy thin soft mouthfeel, adds the aesthetic feeling chewed；Additionally, by introducing gas in described butter mixture
Bubble group, is more beneficial for the moulding molding of follow-up described butter sugar.
In order to when described whipping QI invigorating operates, introduce more small, more and that structure is more stable bubble population, example
As, before carrying out described butter mixture beating QI invigorating operation, enter to described butter mixture the most while hot and beat auxiliary
Glue, such as, is heated to 75 DEG C～85 DEG C by described auxiliary glue of beating, and adds described butter mixture while hot；Such as, stir described in
The mass ratio beating auxiliary glue and described butter mixture is 100:(10～15), wherein said auxiliary glue of beating mixes with described butter
Described butter mixture in the mass ratio of compound is that described step S120 makes the described butter mixture obtained, so, logical
Cross to add in described butter mixture and beat auxiliary glue, it is possible to increase the fluid steady state effect of described butter mixture, bubble
The state existed is more stable, enables in particular to produce the most small bubble, additionally it is possible to improve described butter mixture
Bubble houses rate, and then can introduce more small, more and that structure is more stable bubble when described whipping QI invigorating operates
Group.
In order to when described whipping QI invigorating operates, introduce more small, more and that structure is more stable bubble population, this
Outward, being additionally operable to improve the moulding molding effect of described butter mixture, such as, described auxiliary glue of beating includes 6 parts of gelatin～8.5
Part, pectin 2.3 parts～4.5 parts and propolis 0.1 part～0.5 part；And for example, described beat auxiliary glue include 6 parts～8.5 parts of gelatin,
Pectin 2.3 parts～4.5 parts, propolis 0.1 part～0.5 part, 0.1 part～0.5 part of Colla Corii Asini, Colla Plastri Testudinis 0.1 part～0.2 part, Colla cornus cervi
0.1 part～0.2 part and Colla carapax Trionycis 0.1 part～0.2 part.
The described whipping auxiliary glue using the most each component can improve the fluid steady state effect of described butter mixture, gas
The state that bubble exists is more stable, enables in particular to produce the most small bubble, and bubble to house rate higher, follow-up institute
State the moulding molding of butter sugar.Additionally, by introducing 0.1 part～0.5 part of Colla Corii Asini, Colla Plastri Testudinis 0.1 part～0.2 part, Colla cornus cervi 0.1
Part～0.2 part and Colla carapax Trionycis 0.1 part～0.2 part, additionally it is possible to be greatly enhanced the nutrient substance of described butter sugar, play nourishing
Health-care effect.
It should be noted that above-mentioned each glue class has Fibrilla collagen matter, easily form key and the net of not easy fracture
Shape structure, adds the effect that can play skeleton to described butter mixture by above-mentioned each glue class, e.g., after each glue class is compounding,
Key and the network structure of not easy fracture can be formed；It can increase the tough pine property of the butter sugar that follow-up making obtains and chew
Aesthetic feeling, carries out the operation of described whipping QI invigorating, the molecule of above-mentioned each glue class by adding the described butter mixture of above-mentioned each glue class
Under beating, easily it is mixed into large quantity of air produces foam, form big and small bubble population, formed and there is the biggest mechanical stability
Steel foams layer, dilute thin pliable, in such manner, it is possible to strengthen the plasticity of the butter sugar that follow-up making obtains, thus after improving
The quality of the butter sugar that continuous making obtains.It is to be particularly noted that propolis can also play antibacterial effect.
S160: after described butter mixture is carried out cooling and shaping, obtain butter caked sugar.
After described butter mixture is carried out cooling and shaping, it is possible to obtain butter caked sugar.
Such as, under closed environment, described butter mixture is carried out cooling down operation；And for example, employing pours into institute to mould
State the operation of butter mixture, it is achieved described crystallization operation.
S170: employing is cut sugar machine and described butter caked sugar is carried out dicing operation, obtains butter sugar.
Cut sugar machine by employing and described butter caked sugar is carried out dicing operation, it is possible to obtain butter sugar, be more beneficial for follow-up
Packaging and sale.
Such as, described butter sugar is the structure of square block, e.g., a length of 1.5cm～2.5cm of described butter sugar, described
The height of butter sugar is 0.5cm～1cm, and the width of described butter sugar is 1cm～1.5cm.
S180: the surface smear preservative to described butter sugar.
It is appreciated that the surface of traditional butter sugar is directly placed in air, and owing to traditional butter sugar contains greatly
The fat and sugar class of amount, this is the ecotopia of harmful microbe growth and breeding, so, greatly reduces guaranteeing the quality of butter sugar
Phase and eating effect, especially in the environment of damp warm, harmful microorganism is more easy to grow.By the table to described butter sugar
Topcoating smears preservative, and makes described preservative form anticorrosive coat on the surface of described butter sugar, it is possible to preferably intercept harmful
The factor destruction to described butter sugar, and described anticorrosive coat can also completely cut off external oxygen and enter to, inside described butter sugar, enter one
Step plays antibacterial effect.
In order to preferably at the surface formation anticorrosive coat of described butter sugar, for playing the effect of bactericidal, and this is prevented
After rotten layer is edible, human body will not be produced toxic action, such as, described preservative includes propolis 6.5 parts～9.7 parts, xanthan gum
0.2 part～0.5 part, Semen Lini oil 3.5 parts～5.5 parts and anticorrosion extract 3.5 parts～4.5 parts；And for example, described preservative includes
Propolis 6.5 parts～9.7 parts, xanthan gum 0.2 part～0.5 part, Semen Lini oil 3.5 parts～5.5 parts, anticorrosion extract 3.5 parts～4.5
Part, sorbic acid 0.05 part～0.12 part, DL-malic acid 0.2 part～0.5 part, polylysine 0.06 part～0.09 part and L-Tianmen
0.04 part～0.07 part of winter propylhomoserin sodium, and for example, between the operation of the surface smear preservative to described butter sugar, in advance to institute
State preservative and carry out warm-up operation, e.g., the described preservative of 45 DEG C～55 DEG C is spread upon the surface of described butter sugar, and immediately
Carry out quenching operation, as at a temperature of 0 DEG C～5 DEG C, carry out described quenching operation, so, it is possible rapidly at described butter
The surface of sugar forms anticorrosive coat, and the profile of described butter sugar will not be produced impact.
Use as described in above-mentioned each component preservative can preferably as described in butter sugar surface formed anticorrosive coat, use
In playing the effect of bactericidal, and after this anticorrosive coat is edible, human body will not be produced toxic action；By to described preservative
Add propolis and xanthan gum, it is possible to play the effect of fast filming, the surface that the most described xanthan gum is sugared with described butter
Fat has preferable affinity, and then can improve the described anticorrosive coat viscous holding force to the surface of described butter sugar, thus carries
The bactericidal and bacteriostatic effect of high described anticorrosive coat.Additionally, by anticorrosion extract 3.5 parts～4.5 parts, sorbic acid 0.05 part～0.12
Part, DL-malic acid 0.2 part～0.5 part, polylysine 0.06 part～0.09 part and 0.04 part～0.07 part of ASPARTIC ACID sodium
Compound with other component of described preservative, it is possible to play preferably sterilization and fungistatic effect, and anticorrosion extract 3.5 parts
～4.5 parts, sorbic acid 0.05 part～0.12 part, DL-malic acid 0.2 part～0.5 part, polylysine 0.06 part～0.09 part and L-
Asparagus cochinchinensis ammonia acid sodium 0.04 part～0.07 part is preferable with the mixed effect of other component of described preservative, is more conducive to be existed
The described preservative that state is more stable.
In order to preferably at the surface formation anticorrosive coat of described butter sugar, for playing the effect of bactericidal, and this is prevented
After rotten layer is edible, human body will not produce toxic action, such as, the following each component of described anticorrosion extract employing boils and obtains:
Radix Glycyrrhizae, Fructus Mume powder, Flos Caryophylli powder and rice wine, wherein, the mass ratio of Radix Glycyrrhizae, Fructus Mume powder, Flos Caryophylli powder and rice wine be (1～1.5), (0.2
～0.5), (0.4～0.8) and (5～8)；And for example, the boiling method of described anticorrosion extract specifically includes following steps: according to
Above-mentioned mass ratio, is placed in Radix Glycyrrhizae, Fructus Mume powder, Flos Caryophylli powder and rice wine in container, heated sealed to 80 DEG C, and continues 120 points
Clock, removes slag, and after cooling, obtains described anticorrosion extract, by being added to described preservative by described anticorrosion extract, it is possible to
The preferably surface at described butter sugar forms anticorrosive coat, for playing the effect of bactericidal, and after this anticorrosive coat is edible, no
Human body can be produced toxic action.
S190: described butter sugar is packed.
Be appreciated that described butter sugar Traditional Packing mode be use oilpaper packaging form for complete packaging behaviour
Make, so, although the amount of grease of described butter sugar can be avoided to penetrate into oilpaper, prevent the contaminated problem of oilpaper from occurring,
But, merely use oilpaper to pack, directly from the parcel of oilpaper after the amount of grease of described butter sugar can be caused to be heated
The problem of middle outflow occurs, and the form of oilpaper packaging, at described oilpaper by external impacts, easily causes described butter sugar shape
The problem of shape deformation occurs.
Reveal to preferably play grease-proof, and heat resistance is preferable, and can preferably protect described butter
The profile of sugar, and then improve the shelf-life of described butter sugar, such as, use the mode of controlled atmospheric packing that described butter sugar is wrapped
Dress operation；And for example, in the packaging bag of described butter sugar, it is filled with protection gas；And for example, described protection gas bag includes other gases following
Combination: O2+CO2+N2、N2+CO2And O2+CO2In any one, so, owing to described controlled atmospheric packing mode uses, there is gas
The packaging material of barrier property, make the gaseous environment within described packaging bag tend to slow down breathing rate, suppress microorganism
Grow and stop the corruption of enzyme, prevent described butter sugar from aspect generation Quality Downs such as physics, chemistry, biologies or slowing down matter
The speed that amount declines, thus extend Food Shelf-life, promote food value.
It is understood that select suitable packaging material can have influence on the shelf-life of butter sugar, in order to extend butter sugar
Shelf-life, such as, in the operation of described controlled atmospheric packing, with polyethylene packaging bag, butter sugar is packed, owing to polyethylene just has
Good sealing, it is possible to extend the shelf-life of butter sugar.And for example, in the operation of described controlled atmospheric packing, with aluminium foil bag to butter sugar
Pack, it is possible to extend the shelf-life of butter sugar further, relative to polyethylene packaging butter sugar, along with storage time
Extending, the clump count in the butter sugar after packing butter sugar with aluminium foil bag increases the slowest, with aluminium foil bag to butter
Sugar carries out packaging can extend the shelf-life extending butter sugar further.
In controlled atmospheric packing, core technology is to filter out the optimal gas component that applicable butter sugar preserves, in order to preferably
Extending the shelf-life of butter sugar, such as, the gas component being filled with in the operation of described controlled atmospheric packing is 65%CO2+ 35%N2, it is possible to
Preferably extend the shelf-life of butter sugar, it should be noted that CO2Concentration less than 75% time, in preservation butter sugar guarantor
The matter phase is along with CO2Successively decreasing of concentration and shorten, and work as CO2Concentration higher than 75% time, in preservation butter sugar shelf-life not
Can be along with CO2The increase of concentration and extend.
The manufacture method of above-mentioned butter sugar, comprises the steps: S110: provide butter, and heated by described butter,
Obtain butter solution；S120: add maltose and glycoconjugates in described butter solution, carry out infusion, obtain butter mixture；
S130: add health-care agent in described butter mixture, and be stirred married operation；S140: in described butter mixture
Add flavour enhancer, and be stirred married operation；S150: carry out described butter mixture beating QI invigorating operation；S160: by institute
State after butter mixture carries out cooling and shaping, obtain butter caked sugar；S170: employing is cut sugar machine and described butter caked sugar is carried out stripping and slicing
Operation, obtains butter sugar；S180: the surface smear preservative to described butter sugar；S190: described butter sugar is packed,
Can make and obtain the butter sugar that quality is preferable and the shelf-life is longer.
It should be noted that the described butter mixture above recorded and the mass ratio of described health-care agent, and described
Butter mixture and the described butter mixture in the mass ratio of described flavour enhancer are described step S120 and make the institute obtained
Stating butter mixture, wherein, the order of described step S130 and step 140 can be exchanged, i.e. can be first to described step S120
Make the described butter mixture obtained and add health-care agent, add described flavour enhancer afterwards, it is of course also possible to described step
S120 makes the described butter mixture obtained and adds flavour enhancer, adds described health-care agent afterwards.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. measurement unit, and in each reality
Executing in mode, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the manufacture method of a butter sugar, it is characterised in that comprise the steps:
Butter is provided, and described butter is heated, obtain butter solution；
In described butter solution, add maltose and glycoconjugates, carry out infusion, obtain butter mixture；
After described butter mixture is carried out cooling and shaping, obtain butter caked sugar；
Employing is cut sugar machine and described butter caked sugar is carried out dicing operation, obtains butter sugar；
Surface smear preservative to described butter sugar.
The manufacture method of butter the most according to claim 1 sugar, it is characterised in that described preservative includes Semen Lini oil.
The manufacture method of butter the most according to claim 2 sugar, it is characterised in that described preservative also includes that anticorrosion is extracted
Thing.
The manufacture method of butter the most according to claim 3 sugar, it is characterised in that described preservative also includes propolis.
The manufacture method of butter the most according to claim 1 sugar, it is characterised in that at the surface smear to described butter sugar
Between the operation of preservative, in advance described preservative is carried out warm-up operation.
The manufacture method of butter the most according to claim 5 sugar, it is characterised in that by the described preservative of 45 DEG C～55 DEG C
Spread upon the surface of described butter sugar, and carry out quenching operation immediately.
The manufacture method of butter the most according to claim 6 sugar, it is characterised in that at a temperature of 0 DEG C～5 DEG C, carry out
Described quenching operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610616290.1A CN106173137A (en) | 2016-07-29 | 2016-07-29 | The manufacture method of butter sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610616290.1A CN106173137A (en) | 2016-07-29 | 2016-07-29 | The manufacture method of butter sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173137A true CN106173137A (en) | 2016-12-07 |
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ID=57498359
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610616290.1A Withdrawn CN106173137A (en) | 2016-07-29 | 2016-07-29 | The manufacture method of butter sugar |
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| Country | Link |
|---|---|
| CN (1) | CN106173137A (en) |
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2016
- 2016-07-29 CN CN201610616290.1A patent/CN106173137A/en not_active Withdrawn
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Application publication date: 20161207 |