CN106376699A - Technology for making crunchy candy - Google Patents
Technology for making crunchy candy Download PDFInfo
- Publication number
- CN106376699A CN106376699A CN201610779525.9A CN201610779525A CN106376699A CN 106376699 A CN106376699 A CN 106376699A CN 201610779525 A CN201610779525 A CN 201610779525A CN 106376699 A CN106376699 A CN 106376699A
- Authority
- CN
- China
- Prior art keywords
- sugar
- sesame
- flour
- choose
- white
- 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
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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
- 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
Abstract
The invention relates to a technology for making crunchy candy. The technology comprises the following steps: 1) selecting sesame, washing sesame, draining sesame and performing stir frying on the sesame; 2) grinding the cooked sesame to sesame paste by steel mill; 3) steaming flour, drying the flour and crushing the flour; 4) selecting 50 kg of cooked flour crushed in the step 3), 20 kg of grape powder, 20 kg of white granulated sugar, 1 kg of water, and polishing the materials to sugar; 5) selecting 25 kg of sugar powder and 20 kg of sesame paste, uniformly stirring the materials by a mixer, beating the materials to fine powder by a flour mill for standby; 6) cooking sugar; and 7) repeatedly compacting the made white sugar and made black sesame, cutting the material after compacting, twisting the material by hands. The technology has the advantages of reasonable component matching and simple making method, and the made crunchy candy has the advantages of sweet and fragrant mouthfeel, good taste, and rich nutrients.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of processing technology of brittleness.
Background technology
Brittleness are one of characteristic tradition name points, the Spring Festival seasonable cake.In Hebei Xinji, Wenjiang, Sichuan, the ground such as Jiangsu all has
Characteristic brittleness product.There is long production history, come from the Tang Dynasty earliest, enjoy：" tea stops a loaf sugar, swallows and disappears refreshing, chews carefully
Osmanthus tragranscv.Aurantiacu is beautiful, and sweet shortcake stays spicy hot " good reputation, praised by great figures through the ages.Traditional characteristicses product -- Flos Osmanthi Fragrantis brittleness are by crumb and Fructus Hordei Germinatus
Sugared frame composition.Crumb is the base stock of brittleness, closes system, maltose bone with flour, cotton white sugar, ripe pure Semen Sesami Nigrum core, Flos Osmanthi Fragrantis etc.
Son is that maltose is brewed and formed, through preparation of raw material, grind clouds, stir off, draw sugar, the pressure special traditional handicraft of multiple tracks such as sugar to refine and
Become, product is in strip and mahjong shape, block-type is neat, is wrapped with paraffin paper, is dispersed with maltose frame in brittleness clouds, brittleness clouds when eating
Fragrant and sweet, Flos Osmanthi Fragrantis spicy hot is strong, frame is crisp, and entrance is instant.
But existing brittleness are arranged in pairs or groups unreasonable, the relatively complicated complexity of processing step due to component, lead to the mouthfeel of brittleness
Cannot be lifted further, the cost of manufacture of brittleness is also of a relatively high.
Content of the invention
For deficiency of the prior art, the present invention proposes a kind of processing technology of brittleness.
A kind of processing technology of brittleness, comprises the following steps that：
The first step：Choose Semen Sesami, clean, wash in a pan and do, then fry；
Second step：Ripe Semen Sesami steel is worn into sesame paste；
3rd step：Flour is cooked, is pulverized after drying；
4th step：Choose the gelatinized flour 50kg after the pulverizing in the 3rd step, then choose grape fruit powder 20kg, white sugar 20kg,
Water 1kg, is polished into Icing Sugar；
5th step：Choose Icing Sugar 25kg, choose sesame paste 20kg, stirred by blender, then break into powder beater
Fine powder, stand-by；
6th step：Stir off：Fine powder in 5th step is put into add water in pot and boils, white sugar to be boiled sends out golden yellow 165 degree
Left and right, pours special cool sugar stone cooling into, is drawn off, and draws white by hand when being cooled to soft moderate；
7th step：The Semen Sesami Nigrum drawing white good white sugar He make is suppressed repeatedly, after the completion of compacting, stripping and slicing, pure craft
Twisted flower, ten million level of back-outing, is edible after temperature is decorporated.
Water in described 4th step is boiled water.
The invention has the beneficial effects as follows：
The present invention has the advantages of component collocation is reasonable, and the method for preparation is simple, and the mouthfeel of the brittleness made is sweet crisp and fragrant,
Tasty, rich in nutrient substance, and reduce the cost of the manufacturing, shorten fabrication cycle.
Specific embodiment
In order that the technological means realized of the present invention, creation characteristic, reached purpose and effect are easy to understand, below right
The present invention is expanded on further.
Embodiment one：
A kind of processing technology of brittleness, comprises the following steps that：
The first step：Choose Semen Sesami, clean, wash in a pan and do, then fry；
Second step：Ripe Semen Sesami steel is worn into sesame paste；
3rd step：Flour is cooked, is pulverized after drying；
4th step：Choose the gelatinized flour 50kg after the pulverizing in the 3rd step, then choose grape fruit powder 20kg, white sugar 20kg,
Water 1kg, is polished into Icing Sugar；
5th step：Choose Icing Sugar 25kg, choose sesame paste 20kg, stirred by blender, then break into powder beater
Fine powder, stand-by；
6th step：Stir off：Fine powder in 5th step is put into add water in pot and boils, white sugar to be boiled sends out golden yellow 165 degree
Left and right, pours special cool sugar stone cooling into, is drawn off, and draws white by hand when being cooled to soft moderate；
7th step：The Semen Sesami Nigrum drawing white good white sugar He make is suppressed repeatedly, after the completion of compacting, stripping and slicing, pure craft
Twisted flower, ten million level of back-outing, is edible after temperature is decorporated.
Water in described 4th step is boiled water.
After the completion of above-mentioned steps, you can packed the brittleness made, to facilitate storage and to transport.The brittleness of the present invention
Crisp pastry is tasty and refreshing, the slim such as silk of level, the soft shortcake of entrance, and fragrant agreeably sweet, long times of aftertaste is high in nutritive value.
Ultimate principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
The simply present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description for the personnel
Principle, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these change and
Improvement both falls within claimed invention.Claimed scope is by appending claims and its equivalent circle.
Fixed.
Claims (2)
1. a kind of processing technology of brittleness it is characterised in that：Comprise the following steps that：
The first step：Choose Semen Sesami, clean, wash in a pan and do, then fry；
Second step：Ripe Semen Sesami steel is worn into sesame paste；
3rd step：Flour is cooked, is pulverized after drying；
4th step：Choose the gelatinized flour 50kg after the pulverizing in the 3rd step, then choose grape fruit powder 20kg, white sugar 20kg, water
1kg, is polished into Icing Sugar；
5th step：Choose Icing Sugar 25kg, choose sesame paste 20kg, stirred by blender, then break into fine powder to powder beater,
Stand-by；
6th step：Stir off：Fine powder in 5th step is put into add water in pot and boils, white sugar to be boiled sends out golden yellow 165 degree about,
Pour special cool sugar stone cooling into, be drawn off when being cooled to soft moderate, and draw white by hand；
7th step：The Semen Sesami Nigrum drawing white good white sugar He make is suppressed repeatedly, after the completion of compacting, stripping and slicing, pure craft by its
Twist flower, ten million level of back-outing, be edible after temperature is decorporated.
2. a kind of brittleness according to claim 1 processing technology it is characterised in that：Water in described 4th step is to open
Water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610779525.9A CN106376699A (en) | 2016-08-31 | 2016-08-31 | Technology for making crunchy candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610779525.9A CN106376699A (en) | 2016-08-31 | 2016-08-31 | Technology for making crunchy candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376699A true CN106376699A (en) | 2017-02-08 |
Family
ID=57939249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610779525.9A Pending CN106376699A (en) | 2016-08-31 | 2016-08-31 | Technology for making crunchy candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376699A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864165A (en) * | 2019-03-20 | 2019-06-11 | 武汉曹祥泰食品有限责任公司 | A kind of crisp sweets of palatable crisp and preparation method thereof |
| CN113951360A (en) * | 2021-10-14 | 2022-01-21 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Method for making sea cucumber crunchy candy |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999508A (en) * | 2010-11-04 | 2011-04-06 | 杭州余杭区塘栖法根食品厂 | Heavy crisp sesame candy and production process |
-
2016
- 2016-08-31 CN CN201610779525.9A patent/CN106376699A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999508A (en) * | 2010-11-04 | 2011-04-06 | 杭州余杭区塘栖法根食品厂 | Heavy crisp sesame candy and production process |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全（精选版·下）》", 30 September 2005, 北京：科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864165A (en) * | 2019-03-20 | 2019-06-11 | 武汉曹祥泰食品有限责任公司 | A kind of crisp sweets of palatable crisp and preparation method thereof |
| CN113951360A (en) * | 2021-10-14 | 2022-01-21 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Method for making sea cucumber crunchy candy |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |
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| RJ01 | Rejection of invention patent application after publication |