CN106306298A

CN106306298A - Preparation method of tartary buckwheat bran nougat

Info

Publication number: CN106306298A
Application number: CN201610691063.5A
Authority: CN
Inventors: 娄尤来
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-20
Filing date: 2016-08-20
Publication date: 2017-01-11

Abstract

The invention discloses a preparation method of tartary buckwheat bran nougat. The preparation method of the tartary buckwheat bran nougat comprises the following steps: beating egg white to prepare foamed egg white, and adding the foamed egg white into syrup which is prepared by stewing white granulated sugar and maltose to form a loose inflatable sugar base body; stewing momordica grosvenori, white granulated sugar, maltose and honey to prepare syrup, adding tartary buckwheat bran powder and milk powder, stirring uniformly, pouring the materials into the inflatable sugar base body, adding coconut oil, cream and edible salt, stirring completely and uniformly to prepare massecuite, tabletting and forming the massecuite after the massecuite is cooled, cutting the massecuite into blocks, and packaging to obtain a finished product. The tartary buckwheat bran powder is added in the preparation process of the nougat, so the varieties of the nougat are increased and the nutritional and health-care value of the nougat is increased. The nougat prepared by the method is ivory yellow, has the effects of reducing blood fat, blood pressure and blood sugar, protecting gastric mucosa, inhibiting fat accumulation, improving constipation and inhibiting colon cancer and gallstone, has low sugar content and pleasant taste and meets the requirements of consumers.

Description

A kind of preparation method of bran of Radix Et Rhizoma Fagopyri Tatarici nougat

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of bran of Radix Et Rhizoma Fagopyri Tatarici oagat possessing multiple eating effect The preparation method of sugar.

Background technology

Nougat, have another name called bird knot sugar (English: nougat) be a kind of by milk, Saccharum Sinensis Roxb., starch, syrup, protein, The confection that oil etc. is mixed, is generally divided into soft or hard two kinds, after material mixing, then by an edible rice paper parcel.Cattle Roll sugar and originate from France, owing to its entrance is fragrant and sweet, have a burst dense milk, very chew strength, thus extensively liked by people.But at present Nougat on market also exists the shortcomings such as material is simple, sugar content is high, be of low nutritive value, and cannot meet people increasingly High requirement.

Radix Et Rhizoma Fagopyri Tatarici i.e. Radix Et Rhizoma Fagopyri Tatarici (Fagopyrum tataricum (L) Gaertn), formal name used at school hull buckwheat, another name buckwheat leaf seven, Radix Rhapontici buckwheat, Wan Nianqiao, spinach wheat, Wu Mai, Hua Qiao, belong to buckwheat, plant for a kind of important rain fed crops and integration of edible and medicinal herbs Thing.Exceeding a lot than the sweet buckwheat i.e. nutritive value of Semen Fagopyri Esculenti, the particularly content of bioflavonoids is 13.5 times of Semen Fagopyri Esculenti, selenium element Being Semen Fagopyri Esculenti and 8-10 times of common grain, be described as " kings of grain rice ", three drop food (blood pressure lowering, blood sugar lowering, blood fat reducing).

Recording according to Compendium of Material Medica: Radix Et Rhizoma Fagopyri Tatarici bitter in the mouth, property is flat cold, the real the intestines and stomach of energy, physical strength profiting, continuous spirit, profit knowledge, refining the five internal organs Slag is dirty;In Thousand Golden Prescriptions, " Chinese medicine voluminous dictionary " and pertinent literature the most on the books to Radix Et Rhizoma Fagopyri Tatarici: can calm the nerves, lively atmosphere blood, sending down the abnormal ascending QI width Intestinal, heat clearing away swell wind pain, long-pendingization of dispelling be stagnant, bowel relieving, intestine moistening, relieving constipation, cough-relieving, relieving asthma, antiinflammatory, antiallergic, heart tonifying, lose weight, beauty treatment etc. Effect.Radix Et Rhizoma Fagopyri Tatarici is claimed to have " anima of the elixir of life, the power of old ginseng ".

Radix Et Rhizoma Fagopyri Tatarici is cultivated edible more than one thousand years by Yi nationality, distributed over Yunnan, Sichuan and Guizhou compatriot, is proved to have no side effect by modern medicine clinic, be current from The staple food grain that so in boundary, the diabetics of discovery is best, is all-ages diet-therapy health-preserving good merchantable brand.

Tartary buckwheat bran corium farinosum has special blood sugar lowering and dietetic therapy effect of prevention of arterial hardening, and has unique comprehensive Nutritional labeling, particularly suitable: to burst in diabetes, arteriosclerosis, hypertension, hyperlipidemia, hyperglycemia, constipation, gingival hemorrhage, oral cavity Infections, wind heat and viral influenza patient person are edible.

Summary of the invention

It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the preparation method of a kind of bran of Radix Et Rhizoma Fagopyri Tatarici nougat, It is characterized in that comprising the following steps:

(1) 10-30 part Ovum Gallus domesticus album in mass, is quickly stirred with eggbeater to the rigid foaming protein that foams to obtain；

(2) by 18-24 part white sugar and 6-8 part maltose mix homogeneously, add and account for compounding substances weight 1/5 ~ 1/4 Water, with the infusion of medium and small fire to after all dissolving into syrup, filters, infusion 3 ~ 4 minutes at 125 ~ 130 DEG C, adds step (1) The foaming protein prepared, beats at a high speed, forms loose inflation glycosyl body；

(3) 1 ~ 5 portion of Fructus Momordicae is pulverized, then boil together with 12-16 part white sugar, 9-12 part maltose and 3 ~ 5 parts of Mel Become syrup, filter, when sugar boiler temperature is raised to 100 ~ 130 DEG C, add 30 ~ 50 parts of tartary buckwheat bran corium farinosum and 15 ~ 20 portions of milk powder, Maintaining 30-60min after stirring, be then poured slowly in the inflation glycosyl body of step (2), limit bevelling stirs, until stirring To temperature required and viscosity, prepare composite syrup；

(4) take 6 ~ 8 portions of Oleum Cocois be heated to melt after, join together with 5 ~ 10 portions of butter, 4 ~ 6 portions of edible salts step (3) system In the composite syrup obtained, stir prepared massecuite；

(5) after all stirring, stop heating, the massecuite after slightly cooling poured into and on tabletting forming machine, is pressed into sheet, be cut into Block, then packaging is bran of Radix Et Rhizoma Fagopyri Tatarici nougat finished product.

The present invention compared with prior art, has the advantage that

A, tartary buckwheat bran corium farinosum are rich in activated protein, bioflavonoids (mainly rutin, Quercetin, morin, bank phenanthrene alcohol), cyanine The needed by human body such as element, D chiro-inositol, selenium, chromium, manganese, potassium, magnesium, calcium, ferrum, zinc, vitamin B group, vitamin C, vitamin E, nicotinic acid Nutritional labeling, adds preparation by the present invention so that the nougat of the present invention possesses blood fat reducing, blood pressure, blood glucose, and protection stomach sticks Film, suppresses lipopexia, improves constipation, suppression colorectal cancer and the generation of cholelithiasis, prevents and treats diabetes and suppression harmful substance is inhaled Edible effect that receipts etc. are unique；

B, the present invention nougat in the more conventional commercially available prod of sugar content low by about 10%, but sugariness is as good as with presently commercially available product, Materials pure natural, without any artificial-synthetic material, meets consumer demand；

C, the present invention the method preparing nougat in, stir off punching slurry step in by tartary buckwheat bran corium farinosum, milk powder, white sugar, wheat Bud sugar infusion together with Fructus Momordicae is incubated a period of time, makes the local flavor of nougat be significantly improved, and milk is pleasant so that this Bright nougat is without adding essence and flavoring agent, simultaneously by the insulation infusion of the present invention so that the present invention is reducing sugar content Under the conditions of can also effectively molding, it is ensured that the form of product.

Detailed description of the invention

Below in conjunction with instantiation, technical scheme is described further.

Embodiment 1:

(1) 30kg Ovum Gallus domesticus album is quickly stirred with eggbeater to the rigid foaming protein that foams to obtain；

(2) by 18kg white sugar and 12kg maltose mix homogeneously, 6kg water is added, with the infusion of medium and small fire to all dissolving into After syrup, filter, infusion 4 minutes at 125 DEG C, add the foaming protein that step (1) prepares, beat at a high speed, formed loose Inflation glycosyl body；

(3) 1kg Fructus Momordicae is pulverized, be brewed into syrup together with 12kg white sugar, 8kg maltose and 3kg Mel, filter, When sugar boiler temperature is raised to 100 DEG C, add 40kg tartary buckwheat bran corium farinosum and 15kg milk powder, maintain 60min after stirring, then Being poured slowly in inflation glycosyl body, limit bevelling stirs, until be stirred to temperature required with viscosity till；

(4) 8kg Oleum Cocois is with after microwave heating to thawing, joins what step (3) prepared together with 5kg butter, 4kg edible salt In syrup, stir to massecuite shape；

(5) after sugar material all stirs, stop heating, will slightly cooling after massecuite pour into be pressed on tabletting forming machine sheet, Being cut into block, then packaging is bran of Radix Et Rhizoma Fagopyri Tatarici nougat finished product.

Embodiment 2:

(1) 20kg Ovum Gallus domesticus album is quickly stirred with eggbeater to the rigid foaming protein that foams to obtain；

(2) by 24kg white sugar and 9kg maltose mix homogeneously, 7.5kg water is added, with the infusion of medium and small fire to all dissolving After becoming syrup, filter, infusion 3 minutes at 130 DEG C, add the foaming protein that step (1) prepares, beat at a high speed, formed and dredge The inflation glycosyl body of pine；

(3) 5kg Fructus Momordicae is pulverized, be brewed into syrup together with 16kg white sugar, 12kg maltose and 5kg Mel, filter, When sugar boiler temperature is raised to 130 DEG C, add 35kg tartary buckwheat bran corium farinosum and 20kg milk powder, maintain 10min after stirring, then Being poured slowly in inflation glycosyl body, limit bevelling stirs, until be stirred to temperature required with viscosity till；

(3) 6kg Oleum Cocois is with after microwave heating to thawing, joins step (3) and prepare together with 10kg butter, 6kg edible salt Syrup in, stir to massecuite shape；

Embodiment 3:

(2) by 21kg white sugar and 9kg maltose mix homogeneously, 7.5kg water is added, with the infusion of medium and small fire to all dissolving into After syrup, filter, infusion 3 minutes at 128 DEG C, add the foaming protein that step (1) prepares, beat at a high speed, formed loose Inflation glycosyl body；

(3) 3kg Fructus Momordicae is pulverized, be brewed into syrup together with 14kg white sugar, 6kg maltose and 4kg Mel, filter, When sugar boiler temperature is raised to 125 DEG C, add 30kg tartary buckwheat bran corium farinosum and 18kg milk powder, maintain 30min after stirring, then Being poured slowly in inflation glycosyl body, limit bevelling stirs, until be stirred to temperature required with viscosity till；

(4) 7kg Oleum Cocois is with after microwave heating to thawing, joins what step (3) prepared together with 8kg butter, 5kg edible salt In syrup, stir to massecuite shape；

(5) cooling forming: after sugar material all stirs, stops heating, pours the massecuite after slightly cooling into tabletting forming machine On be pressed into sheet, be cut into block, then packaging is bran of Radix Et Rhizoma Fagopyri Tatarici nougat finished product.

Claims

1. the preparation method of a bran of Radix Et Rhizoma Fagopyri Tatarici nougat, it is characterised in that comprise the following steps:

(2) by 18-24 part white sugar and 9-12 part maltose mix homogeneously, add and account for compounding substances weight 1/5 ~ 1/4 Water, with the infusion of medium and small fire to after all dissolving into syrup, filters, infusion 3 ~ 4 minutes at 125 ~ 130 DEG C, adds step (1) The foaming protein prepared, beats at a high speed, forms loose inflation glycosyl body；

(3) 1 ~ 5 portion of Fructus Momordicae is pulverized, be then brewed into together with 12-16 part white sugar, 6-8 part maltose and 3 ~ 5 parts of Mel Syrup, filters, when sugar boiler temperature is raised to 100 ~ 130 DEG C, adds 30 ~ 50 parts of tartary buckwheat bran corium farinosum and 15 ~ 20 portions of milk powder, stir Maintaining 30-60min after mixing uniformly, be then poured slowly in the inflation glycosyl body of step (2), limit bevelling stirs, until being stirred to Temperature required and viscosity, prepares composite syrup；

2. want the preparation method of a kind of bran of Radix Et Rhizoma Fagopyri Tatarici nougat described in 1 according to right, it is characterised in that described bran of Radix Et Rhizoma Fagopyri Tatarici The granularity of powder is 200 mesh.