CN106472798A - A kind of garden pea crisp sweets for promoting galactosis - Google Patents
A kind of garden pea crisp sweets for promoting galactosis Download PDFInfo
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- CN106472798A CN106472798A CN201610888664.5A CN201610888664A CN106472798A CN 106472798 A CN106472798 A CN 106472798A CN 201610888664 A CN201610888664 A CN 201610888664A CN 106472798 A CN106472798 A CN 106472798A
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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
- A23G3/364—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to candy processing technique field, especially a kind of garden pea crisp sweets for promoting galactosis, are made up of the raw material of following weight portion：44 ~ 48 parts of garden pea, 37 ~ 41 parts of corn flour, 54 ~ 58 parts of maltose, 17 ~ 19 parts of condensed milk, 11 ~ 13 parts of honey of lungan flowers, 1.4 ~ 1.5 parts of jasmine myron, 2.4 ~ 3.0 parts of fresh lotus flower, 0.7 ~ 0.8 part of Lactobacillus casei, 1.3 ~ 1.5 parts of water caltrop skin, 0.6 ~ 0.7 part of willow-grass, 0.14 ~ 0.18 part of betulic acid, 0.34 ~ 0.38 part of schizandrin, 3.5 ~ 4.1 parts of stachyose, 1.1 ~ 1.3 parts of terminalia flesh, 0.9 ~ 1.1 part of coconut oil.The present invention is with garden pea as primary raw material, improve the value of garden pea, nutrition is balanced, uniform color, be in light green color, the pure and fresh harmony of fragrance of a flower frankincense is strong, agreeably sweet, crisp, stick tooth, no cracking, do not fall bits, it is easy to absorb, have functions that promotion galactosis, stomach strengthening and digestion promoting, only refreshes oneself and be stranded.
Description
Technical field
The invention belongs to candy processing technique field, especially a kind of garden pea crisp sweets for promoting galactosis.
Background technology
Garden pea is mild-natured, sweet, with regulating middle-JIAO and making the adverse QI downward, diuresis, solution sore the effects such as, can beneficial spleen and stomach, promote the production of body fluid to quench thirst,
Except hiccup, antidiarrheal dysentery, the logical breast that quenches one's thirst, treat constipation, often to eat with to weakness of the spleen and the stomach, little distention and fullness in the abdomen, vomiting dysentery, postpartum milk not
Under, dysphoria and thirsty all effective in cure；But the abundant garden pea of nutritive value is only used as cooking in daily life and is used, and makes
Which is worth is not fully used.
Puerpera has some special demands due to the particularity of its physique to diet, although but on market, there are a lot of pins
Food to puerpera, but it is not specifically designed for promoting the candy of puerpera's galactosis, although and in life, household can not
With promotion puerpera's galactosis food, but its most mouthfeel is greasy, puerpera eats rear body and easily gets fat, and does ratio
Cumbersome, therefore, invention one kind is with garden pea as primary raw material, nutrient health, in good taste, puerpera's milk can be effectively facilitated divide
The candy that secretes is current problem demanding prompt solution.
Content of the invention
For the problems referred to above, the present invention is intended to provide a kind of garden pea crisp sweets for promoting galactosis.
The present invention is achieved through the following technical solutions：
A kind of garden pea crisp sweets for promoting galactosis, are made up of the raw material of following weight portion：44 ~ 48 parts of garden pea, corn flour
37 ~ 41 parts, 54 ~ 58 parts of maltose, 17 ~ 19 parts of condensed milk, 11 ~ 13 parts of honey of lungan flowers, 1.4 ~ 1.5 parts of jasmine myron, fresh lotus flower 2.4
~ 3.0 parts, 0.7 ~ 0.8 part of Lactobacillus casei, 1.3 ~ 1.5 parts of water caltrop skin, 0.6 ~ 0.7 part of willow-grass, betulic acid 0.14 ~ 0.18
Part, 0.34 ~ 0.38 part of schizandrin, 3.5 ~ 4.1 parts of stachyose, 1.1 ~ 1.3 parts of terminalia flesh, 0.9 ~ 1.1 part of coconut oil.
As the further scheme of invention：A kind of preparation method of the garden pea crisp sweets for promoting galactosis, specifically includes
Following steps：
（1）Garden pea is cleaned up, adds the hydrology fire of its 2.3 ~ 2.4 times amount of weight to boil, after boiling, continue slow fire infusion 3
~ 4min, room temperature natural cooling, filters, obtains Dutch fermented bean drink and ripe garden pea；It is 1200 ~ 1300r/ that ripe garden pea is put into rotating speed
The beater of min is beaten 17 ~ 18min, and the vacuum freezing drying oven drying for being placed in temperature for -29 ~ -27 DEG C to moisture is
3.7% ~ 4.1%, Dutch bean powder is obtained, standby；
（2）Maltose is added and is gradually heated up with the firing rate of 8 ~ 9 DEG C/min and is stirred continuously in preserving kettle, it is heated to 93 ~
95 DEG C stop heating, add jasmine myron 52 ~ 58s of mix and blend, gradually added with the firing rate of 5 ~ 6 DEG C/min in preserving kettle
Heat obtains liquid glucose to 98-99 DEG C, standby；
（3）Fresh lotus flower is cleaned up, 270 ~ 290 mesh are crushed to, weight is put into for its 1.9 ~ 2.1 times amount of weight, temperature
For 6 ~ 7min of mix and blend in 84 ~ 88 DEG C of water, it is 34 ~ 36 DEG C that room temperature naturally cools to temperature, accesses Lactobacillus casei mixing
Uniformly, insulating box 43 ~ 47h of ferment at constant temperature that temperature is for 37 ~ 39 DEG C is placed in, and the vacuum refrigeration for being placed in temperature for -18 ~ -16 DEG C is done
Dry case drying is 1.4% ~ 1.6% to moisture, obtains lotus flower powder, standby；
（4）Water caltrop skin, willow-grass and terminalia flesh are cleaned up, 150 ~ 170 mesh is crushed to, traditional Chinese medicine powder is obtained, add in traditional Chinese medicine powder
The warm water constant temperature for entering its 4.2 ~ 4.6 times amount of weight, temperature for 68 ~ 72 DEG C soaks 40 ~ 50min, and big fire boils, and slow fire infusion 34 ~
36min, rotating speed are that 9300 ~ 9500r/min is centrifuged 12 ~ 14min, obtain the dregs of a decoction and extract one；Its weight 2.2 is added in the dregs of a decoction
~ 2.4 times amount, mass fraction are 44% ~ 48% ethanol solution backflow 120 ~ 140min of extraction, obtain extract two；Merge extract
One and extract two, honey of lungan flowers mixing and stirring is added, temperature is heated to for 88 ~ 90 DEG C, be spray-dried to moisture and be
5.4% ~ 5.6%, Chinese medical extract is obtained, standby；
（5）Betulic acid and schizandrin are added in condensed milk the rotating speed 5 ~ 6min of mix and blend with 78 ~ 82r/min, with 2 ~ 3
DEG C/firing rate of min is gradually heated to 82 ~ 84 DEG C, adds Dutch fermented bean drink, corn flour and coconut oil mixing and stirring, standby
With；
（6）By Dutch bean powder, liquid glucose and lotus flower powder 17 ~ 19min of mix and blend, stachyose, Chinese medical extract and step is added（5）
Standby raw material 24 ~ 26min of mix and blend, insert in mould, gradually added with the firing rate of 6 ~ 7 DEG C/min in roasting plant
Heat to 140 ~ 150 DEG C, room temperature natural cooling, be gradually heated to 220 with the firing rate of 12 ~ 13 DEG C/min in the roasting plant ~
230 DEG C, room temperature natural cooling, packaging, obtain finished product.
As the further scheme of invention：Step（6）Described mould be shaped as garden pea shape, pentalpha, triangle
Shape, heart, one or more in panda shape.
As the further scheme of invention：The content of water caltrop skin used in the present invention, willow-grass and terminalia flesh is all with dry
Heavy gauge.
Beneficial effects of the present invention：A kind of garden pea crisp sweets of promotion galactosis that the present invention is provided, with garden pea be
Primary raw material, improves the value of garden pea, and nutrition is balanced, uniform color, is in light green color, and the pure and fresh harmony of fragrance of a flower frankincense is dense
Strongly fragrant, agreeably sweet, crisp, stick tooth, no cracking, do not fall bits, it is easy to absorb, with promote galactosis, stomach strengthening and digestion promoting, refresh oneself
The effect being only stranded；Add fresh lotus flower and fermented frozen drying is carried out, the release of nutrient content and fragrance can be effectively facilitated, is had
Effect lifting crisp sweets nutrient content and fragrance, cover the bitter taste of Chinese medicine；Traditional Chinese medicine ingredients, betulic acid and schizandrin is added, no
But human body can be effectively facilitated to quickly the absorbing of nutrient content in sugar, not cause and get fat, and cause crisp sweets tissue
Structure is more stable, is difficult to melt, effective Shelf-life.
Specific embodiment
The present invention is described with specific embodiment below, but is not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of garden pea crisp sweets for promoting galactosis, it is made up of the raw material of following weight portion：Garden pea
44 parts, 37 parts of corn flour, 54 parts of maltose, 17 parts of condensed milk, 11 parts of honey of lungan flowers, 1.4 parts of jasmine myron, 2.4 parts of fresh lotus flower, dry
0.7 part of Lactobacillus paracasei, 1.3 parts of water caltrop skin, 0.6 part of willow-grass, 0.14 part of betulic acid, 0.34 part of schizandrin, stachyose 3.5
Part, 1.1 parts of terminalia flesh, 0.9 part of coconut oil.
As the further scheme of invention：A kind of preparation method of the garden pea crisp sweets for promoting galactosis, specifically includes
Following steps：
（1）Garden pea is cleaned up, adds the hydrology fire of its 2.3 times amount of weight to boil, after boiling, continue slow fire infusion 3min,
Room temperature natural cooling, filters, obtains Dutch fermented bean drink and ripe garden pea；Ripe garden pea is put into beater of the rotating speed for 1200r/min
Beating 17min, it is 3.7% to moisture to be placed in the vacuum freezing drying oven drying that temperature is -29 DEG C, obtains Dutch bean powder, standby
With；
（2）Maltose is added and is gradually heated up with the firing rate of 8 DEG C/min in preserving kettle and is stirred continuously, be heated to 93 DEG C and stop
Only heat, jasmine myron mix and blend 52s is added in preserving kettle, be gradually heated to 99 DEG C with the firing rate of 5 DEG C/min, obtain
Liquid glucose, standby；
（3）Fresh lotus flower is cleaned up, is crushed to 270 mesh, put into weight be its 1.9 times amount of weight, temperature be 84 DEG C
Mix and blend 6min in water, room temperature naturally cool to temperature for 34 DEG C, access Lactobacillus casei and mix, and are placed in temperature for 37
DEG C insulating box ferment at constant temperature 43h, it is 1.4% to be placed in vacuum freezing drying oven drying that temperature is -18 DEG C to moisture, obtains
Lotus flower powder, standby；
（4）Water caltrop skin, willow-grass and terminalia flesh are cleaned up, 150 mesh is crushed to, traditional Chinese medicine powder is obtained, in traditional Chinese medicine powder, add which
4.2 times amount of weight, temperature are that 68 DEG C of warm water constant temperature soaks 40min, and big fire is boiled, slow fire infusion 34min, and rotating speed is 9300r/
Min is centrifuged 12min, obtains the dregs of a decoction and extract one；To in the dregs of a decoction, add its 2.2 times amount of weight, mass fraction to be 44% ethanol is molten
Liquid backflow extraction 120min, obtains extract two；Merge extract one and extract two, honey of lungan flowers mixing and stirring is added, plus
Heat is 88 DEG C to temperature, and it is 5.4% to be spray-dried to moisture, obtains Chinese medical extract, standby；
（5）Betulic acid and schizandrin are added in condensed milk the rotating speed mix and blend 5min with 78r/min, with 2 DEG C/min
Firing rate be gradually heated to 82 DEG C, add Dutch fermented bean drink, corn flour and coconut oil mixing and stirring, standby；
（6）By Dutch bean powder, liquid glucose and lotus flower powder mix and blend 17min, stachyose, Chinese medical extract and step is added（5）'s
Standby raw material mix and blend 24min, inserts in mould, is gradually heated to 140 with the firing rate of 6 DEG C/min in roasting plant
DEG C, room temperature natural cooling, 220 DEG C are gradually heated to the firing rate of 12 DEG C/min in roasting plant, room temperature natural cooling,
Packaging, obtains finished product.
Embodiment 2
In the embodiment of the present invention, a kind of garden pea crisp sweets for promoting galactosis, it is made up of the raw material of following weight portion：Garden pea
46 parts, 39 parts of corn flour, 56 parts of maltose, 18 parts of condensed milk, 12 parts of honey of lungan flowers, 1.45 parts of jasmine myron, 2.7 parts of fresh lotus flower,
0.75 part of Lactobacillus casei, 1.4 parts of water caltrop skin, 0.65 part of willow-grass, 0.16 part of betulic acid, 0.36 part of schizandrin, wood
3.8 parts of sugar, 1.2 parts of terminalia flesh, 1.0 parts of coconut oil.
As the further scheme of invention：A kind of preparation method of the garden pea crisp sweets for promoting galactosis, specifically includes
Following steps：
（1）Garden pea is cleaned up, adds the hydrology fire of its 2.35 times amount of weight to boil, after boiling, continue slow fire infusion
3.5min, room temperature natural cooling, filters, obtains Dutch fermented bean drink and ripe garden pea；Ripe garden pea is put into rotating speed for 1250r/min's
Beater is beaten 17.5min, and it is 3.9% to moisture to be placed in the vacuum freezing drying oven drying that temperature is -28 DEG C, obtains Dutch
Bean powder, standby；
（2）Maltose is added and is gradually heated up with the firing rate of 8.5 DEG C/min in preserving kettle and is stirred continuously, be heated to 94 DEG C
Stop heating, jasmine myron mix and blend 55s is added in preserving kettle, be gradually heated to 98 with the firing rate of 5.5 DEG C/min
DEG C, liquid glucose is obtained, standby；
（3）Fresh lotus flower is cleaned up, is crushed to 280 mesh, put into weight be its 2.0 times amount of weight, temperature be 86 DEG C
Mix and blend 6.5min in water, room temperature naturally cool to temperature for 35 DEG C, access Lactobacillus casei and mix, and being placed in temperature is
38 DEG C of insulating box ferment at constant temperature 45h, it is 1.5% to be placed in vacuum freezing drying oven drying to the moisture that temperature is -17 DEG C,
Lotus flower powder is obtained, standby；
（4）Water caltrop skin, willow-grass and terminalia flesh are cleaned up, 160 mesh is crushed to, traditional Chinese medicine powder is obtained, in traditional Chinese medicine powder, add which
4.4 times amount of weight, temperature are that 70 DEG C of warm water constant temperature soaks 45min, and big fire is boiled, slow fire infusion 35min, and rotating speed is 9400r/
Min is centrifuged 13min, obtains the dregs of a decoction and extract one；To in the dregs of a decoction, add its 2.3 times amount of weight, mass fraction to be 46% ethanol is molten
Liquid backflow extraction 130min, obtains extract two；Merge extract one and extract two, honey of lungan flowers mixing and stirring is added, plus
Heat is 89 DEG C to temperature, and it is 5.5% to be spray-dried to moisture, obtains Chinese medical extract, standby；
（5）Betulic acid and schizandrin are added in condensed milk the rotating speed mix and blend 5.5min with 80r/min, with 2.5 DEG C/
The firing rate of min is gradually heated to 83 DEG C, adds Dutch fermented bean drink, corn flour and coconut oil mixing and stirring, standby；
（6）By Dutch bean powder, liquid glucose and lotus flower powder mix and blend 18min, stachyose, Chinese medical extract and step is added（5）'s
Standby raw material mix and blend 25min, inserts in mould, is gradually heated to the firing rate of 6.5 DEG C/min in roasting plant
145 DEG C, room temperature natural cooling, 225 DEG C are gradually heated to the firing rate of 12.5 DEG C/min in roasting plant, room temperature nature
Cooling, packaging, obtain finished product.
Embodiment 3
In the embodiment of the present invention, a kind of garden pea crisp sweets for promoting galactosis, it is made up of the raw material of following weight portion：Garden pea
48 parts, 41 parts of corn flour, 58 parts of maltose, 19 parts of condensed milk, 13 parts of honey of lungan flowers, 1.5 parts of jasmine myron, 3.0 parts of fresh lotus flower, dry
0.8 part of Lactobacillus paracasei, 1.5 parts of water caltrop skin, 0.7 part of willow-grass, 0.18 part of betulic acid, 0.38 part of schizandrin, stachyose 4.1
Part, 1.3 parts of terminalia flesh, 1.1 parts of coconut oil.
As the further scheme of invention：A kind of preparation method of the garden pea crisp sweets for promoting galactosis, specifically includes
Following steps：
（1）Garden pea is cleaned up, adds the hydrology fire of its 2.4 times amount of weight to boil, after boiling, continue slow fire infusion 4min,
Room temperature natural cooling, filters, obtains Dutch fermented bean drink and ripe garden pea；Ripe garden pea is put into beater of the rotating speed for 1300r/min
Beating 18min, it is 4.1% to moisture to be placed in the vacuum freezing drying oven drying that temperature is -27 DEG C, obtains Dutch bean powder, standby
With；
（2）Maltose is added and is gradually heated up with the firing rate of 9 DEG C/min in preserving kettle and is stirred continuously, be heated to 95 DEG C and stop
Only heat, jasmine myron mix and blend 58s is added in preserving kettle, be gradually heated to 99 DEG C with the firing rate of 6 DEG C/min, obtain
Liquid glucose, standby；
（3）Fresh lotus flower is cleaned up, is crushed to 290 mesh, put into weight be its 2.1 times amount of weight, temperature be 88 DEG C
Mix and blend 7min in water, room temperature naturally cool to temperature for 36 DEG C, access Lactobacillus casei and mix, and are placed in temperature for 39
DEG C insulating box ferment at constant temperature 47h, it is 1.6% to be placed in vacuum freezing drying oven drying that temperature is -16 DEG C to moisture, obtains
Lotus flower powder, standby；
（4）Water caltrop skin, willow-grass and terminalia flesh are cleaned up, 170 mesh is crushed to, traditional Chinese medicine powder is obtained, in traditional Chinese medicine powder, add which
4.6 times amount of weight, temperature are that 72 DEG C of warm water constant temperature soaks 50min, and big fire is boiled, slow fire infusion 36min, and rotating speed is 9500r/
Min is centrifuged 14min, obtains the dregs of a decoction and extract one；To in the dregs of a decoction, add its 2.4 times amount of weight, mass fraction to be 48% ethanol is molten
Liquid backflow extraction 140min, obtains extract two；Merge extract one and extract two, honey of lungan flowers mixing and stirring is added, plus
Heat is 90 DEG C to temperature, and it is 5.6% to be spray-dried to moisture, obtains Chinese medical extract, standby；
（5）Betulic acid and schizandrin are added in condensed milk the rotating speed mix and blend 6min with 82r/min, with 3 DEG C/min
Firing rate be gradually heated to 84 DEG C, add Dutch fermented bean drink, corn flour and coconut oil mixing and stirring, standby；
（6）By Dutch bean powder, liquid glucose and lotus flower powder mix and blend 19min, stachyose, Chinese medical extract and step is added（5）'s
Standby raw material mix and blend 26min, inserts in mould, is gradually heated to 150 with the firing rate of 7 DEG C/min in roasting plant
DEG C, room temperature natural cooling, 230 DEG C are gradually heated to the firing rate of 13 DEG C/min in roasting plant, room temperature natural cooling,
Packaging, obtains finished product.
The random selection experimenter 80 of 18 ~ 60 years old, is randomly divided into 4 groups, per organizing 20 people, to embodiment garden pea crisp sweets and
The commercially available common crisp sweets of comparative example carry out subjective appreciation, and each full marks is 100 points, and final score is average mark, embodiment garden pea
The subjective appreciation of crisp sweets and the commercially available common crisp sweets of comparative example is shown in Table 1：
1 embodiment garden pea crisp sweets of table and the subjective appreciation of the commercially available common crisp sweets of comparative example
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 94 | 95 | 95 | 73 |
| Fragrance | 96 | 96 | 97 | 69 |
| Mouthfeel | 93 | 94 | 94 | 67 |
| Tissue | 96 | 96 | 97 | 75 |
From the results shown in Table 1, embodiment garden pea crisp sweets, uniform color, are in light green color, and the pure and fresh harmony of fragrance of a flower frankincense is dense
Strongly fragrant, agreeably sweet, crisp, stick tooth, no cracking, not fall bits, obtain liking for consumers in general.
Embodiment garden pea crisp sweets and the promotion galactosis effect of the commercially available common crisp sweets of comparative example：
Effectively：Malaise symptoms mitigate or disappear；Invalid：Malaise symptoms are constant or more serious.
The puerpera 80 that random selection postpartum lactescence is not enough, is randomly divided into 4 groups, and per 20 people are organized, everyone is in the tested phase
Between deliberately do not take and promote the medicine of galactosis and food, eat 20 grams of the group crisp sweets for each person every day, the tested time is 30 days,
Embodiment garden pea crisp sweets and the commercially available common crisp sweets of comparative example promote the function of galactosis to the results are shown in Table 2：
2 embodiment garden pea crisp sweets of table and the commercially available common crisp sweets of comparative example promote the function of galactosis
| Project | Efficient/(%) | Inefficiency/(%) |
| Embodiment 1 | 85 | 15 |
| Embodiment 2 | 90 | 10 |
| Embodiment 3 | 90 | 10 |
| Comparative example | 5 | 95 |
From table 2, it can be seen that the garden pea crisp sweets of embodiment promote the efficient apparently higher than comparative example of galactosis, this is described
The garden pea crisp sweets that invention is provided have the health care of good promotion galactosis.
Claims (3)
1. a kind of promote galactosis garden pea crisp sweets, it is characterised in that be made up of the raw material of following weight portion：Garden pea 44
~ 48 parts, 37 ~ 41 parts of corn flour, 54 ~ 58 parts of maltose, 17 ~ 19 parts of condensed milk, 11 ~ 13 parts of honey of lungan flowers, jasmine myron 1.4 ~ 1.5
Part, 2.4 ~ 3.0 parts of fresh lotus flower, 0.7 ~ 0.8 part of Lactobacillus casei, 1.3 ~ 1.5 parts of water caltrop skin, 0.6 ~ 0.7 part of willow-grass, white birch
0.14 ~ 0.18 part of resin acid, 0.34 ~ 0.38 part of schizandrin, 3.5 ~ 4.1 parts of stachyose, 1.1 ~ 1.3 parts of terminalia flesh, coconut oil 0.9
~ 1.1 parts.
2. the preparation method of the garden pea crisp sweets for promoting galactosis according to claim 1, it is characterised in that concrete wrap
Include following steps：
（1）Garden pea is cleaned up, adds the hydrology fire of its 2.3 ~ 2.4 times amount of weight to boil, after boiling, continue slow fire infusion 3
~ 4min, room temperature natural cooling, filters, obtains Dutch fermented bean drink and ripe garden pea；It is 1200 ~ 1300r/ that ripe garden pea is put into rotating speed
The beater of min is beaten 17 ~ 18min, and the vacuum freezing drying oven drying for being placed in temperature for -29 ~ -27 DEG C to moisture is
3.7% ~ 4.1%, Dutch bean powder is obtained, standby；
（2）Maltose is added and is gradually heated up with the firing rate of 8 ~ 9 DEG C/min and is stirred continuously in preserving kettle, it is heated to 93 ~
95 DEG C stop heating, add jasmine myron 52 ~ 58s of mix and blend, gradually added with the firing rate of 5 ~ 6 DEG C/min in preserving kettle
Heat obtains liquid glucose to 98-99 DEG C, standby；
（3）Fresh lotus flower is cleaned up, 270 ~ 290 mesh are crushed to, weight is put into for its 1.9 ~ 2.1 times amount of weight, temperature
For 6 ~ 7min of mix and blend in 84 ~ 88 DEG C of water, it is 34 ~ 36 DEG C that room temperature naturally cools to temperature, accesses Lactobacillus casei mixing
Uniformly, insulating box 43 ~ 47h of ferment at constant temperature that temperature is for 37 ~ 39 DEG C is placed in, and the vacuum refrigeration for being placed in temperature for -18 ~ -16 DEG C is done
Dry case drying is 1.4% ~ 1.6% to moisture, obtains lotus flower powder, standby；
（4）Water caltrop skin, willow-grass and terminalia flesh are cleaned up, 150 ~ 170 mesh is crushed to, traditional Chinese medicine powder is obtained, add in traditional Chinese medicine powder
The warm water constant temperature for entering its 4.2 ~ 4.6 times amount of weight, temperature for 68 ~ 72 DEG C soaks 40 ~ 50min, and big fire boils, and slow fire infusion 34 ~
36min, rotating speed are that 9300 ~ 9500r/min is centrifuged 12 ~ 14min, obtain the dregs of a decoction and extract one；Its weight 2.2 is added in the dregs of a decoction
~ 2.4 times amount, mass fraction are 44% ~ 48% ethanol solution backflow 120 ~ 140min of extraction, obtain extract two；Merge extract
One and extract two, honey of lungan flowers mixing and stirring is added, temperature is heated to for 88 ~ 90 DEG C, be spray-dried to moisture and be
5.4% ~ 5.6%, Chinese medical extract is obtained, standby；
（5）Betulic acid and schizandrin are added in condensed milk the rotating speed 5 ~ 6min of mix and blend with 78 ~ 82r/min, with 2 ~ 3
DEG C/firing rate of min is gradually heated to 82 ~ 84 DEG C, adds Dutch fermented bean drink, corn flour and coconut oil mixing and stirring, standby
With；
（6）By Dutch bean powder, liquid glucose and lotus flower powder 17 ~ 19min of mix and blend, stachyose, Chinese medical extract and step is added（5）
Standby raw material 24 ~ 26min of mix and blend, insert in mould, gradually added with the firing rate of 6 ~ 7 DEG C/min in roasting plant
Heat to 140 ~ 150 DEG C, room temperature natural cooling, be gradually heated to 220 with the firing rate of 12 ~ 13 DEG C/min in the roasting plant ~
230 DEG C, room temperature natural cooling, packaging, obtain finished product.
3. according to claim 2 promote galactosis garden pea crisp sweets preparation method, it is characterised in that step
（6）Described mould be shaped as garden pea shape, pentalpha, triangle, heart, one or more in panda shape.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1362027A (en) * | 2002-01-16 | 2002-08-07 | 吕东明 | Corn crunchy candy |
| CN102488059A (en) * | 2011-12-04 | 2012-06-13 | 汕头市中乾网络科技有限公司 | Mixed crisp bean candy |
| CN103380845A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Manufacturing method for five-bean assorted crunchy candy |
| CN103918858A (en) * | 2014-04-04 | 2014-07-16 | 宁波草湖食品有限公司 | Preparation method of crisp bean candy |
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Application publication date: 20170308 |