CN106578280A - Black sesame Bobo sugar and preparation method thereof - Google Patents
Black sesame Bobo sugar and preparation method thereof Download PDFInfo
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- CN106578280A CN106578280A CN201611223052.0A CN201611223052A CN106578280A CN 106578280 A CN106578280 A CN 106578280A CN 201611223052 A CN201611223052 A CN 201611223052A CN 106578280 A CN106578280 A CN 106578280A
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- 235000007215 black sesame Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 58
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 58
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 58
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 58
- 235000020232 peanut Nutrition 0.000 claims abstract description 58
- 235000009508 confectionery Nutrition 0.000 claims abstract description 51
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000004904 shortening Methods 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 49
- 210000000582 semen Anatomy 0.000 claims description 44
- 238000010438 heat treatment Methods 0.000 claims description 40
- 238000001802 infusion Methods 0.000 claims description 25
- 241000209094 Oryza Species 0.000 claims description 24
- 239000012467 final product Substances 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 241000207961 Sesamum Species 0.000 claims description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 241000238631 Hexapoda Species 0.000 claims description 12
- 241000607479 Yersinia pestis Species 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 238000009423 ventilation Methods 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 239000004540 pour-on Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005649 metathesis reaction Methods 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
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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
- A23G3/364—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
- 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
- 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
Abstract
The invention relates to black sesame Bobo sugar and a preparation method thereof, wherein the Bobo sugar is prepared from the following raw materials in parts by weight: 100-150 parts of glutinous rice, 3-6 parts of malt, 25-35 parts of black sesame and 10-20 parts of peanut kernels. The preparation method comprises the steps of preparation of malt syrup, decoction of a sugar liquid, preparation of the black sesame, preparation of the peanut kernels, artificial sugar pulling, shortening, sugar wrapping and packaging and the like. The black sesame Bobo sugar prepared by the method ensures that the black sesame Bobo sugar has original flavor of Bobo sugar, is molten in a mouth, is delicate in taste, sweet but not greasy, and crispy and delicious, and can help digestion and promote appetite; the Bobo sugar has the advantages of good taste, high nutritional value, and long shelf life which can reach about six months, also can supplement nutrition for a human body, and enhances the immunity.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of black sesame ' bobo sweets ' and preparation method thereof.
Background technology
'bobo sweets ' be originate in Anshun City, Guizhou Province town it is peaceful where special product, 'bobo sweets ' passes on from one to another the peaceful Miao ethnic group's Royal Palace nearby in Yuan Shi towns
In imperial palace point, later its preparation method spread out, through constantly processing, just the 'bobo sweets ' of formation today, is called ripple ripple
It is crisp.With maltose as raw material, it is easy to digest that maltose is fresh and sweet, and through the effect of maltase glucose is can be changed into, and is directly entered blood, is rich in
Nutrition, adds sesame end, and more fragrant and sweet crisp, just melt in the mouth is a kind of all suitable food of old friend.Its fragrant and sweet, Yi Hua, so and
Cry " mouth that falls is crisp ".It is mainly characterized by fragrant, sweet, crisp, color and luster wheat Huang.The delicate fragrance of sesame is stayed for a long time in the mouth of food.
With the development of science and technology, the improvement of people's living standards, people have begun to become more concerned with the health of oneself and ask
Topic, is even more attention all the more certainly in the problem of food security, because being good for caused by a large amount of addition chemical raw materials in food
Kang Wenti has become the big enemy for threatening human life's safety.Succession is developed in order to national tradition 'bobo sweets ' obtains science, and
It is the marrow for reducing, reviving traditional national culture to provide health drink.In preferential policy helping bars such as popular foundation, millions of people innovations
Part, for people a kind of fully natural green healthy food right and wrong with 'bobo sweets ' original local flavor, in good taste and nutritious are provided
It is often significant.
The content of the invention
The technical problem to be solved in the present invention is for the deficiencies in the prior art, there is provided one kind adopts pure manual method, system
Getting everything ready has the 'bobo sweets ' of traditional properties, and its is in good taste, is of high nutritive value, digestion-aid effect and long shelf-life, specifically
A kind of black sesame ' bobo sweets ' and preparation method thereof.
To solve above-mentioned technical problem, the technical solution used in the present invention is：A kind of black sesame ' bobo sweets ', the 'bobo sweets '
Including being made by the raw material of following weight：100～150 parts of glutinous rice, 3～6 parts of malt, 25～35 parts of Semen sesami nigrum and
10～20 parts of shelled peanut.
Further, as preferred version, the 'bobo sweets ' includes being made by the raw material of following weight
's：14～16 parts of 120～130 parts of glutinous rice, 4～5 parts of malt, 28～32 parts of Semen sesami nigrum and shelled peanut.
The invention also discloses the preparation method of above-mentioned black sesame ' bobo sweets ', the preparation method is comprised the following steps：
(1) malt syrup is prepared：Glutinous rice and malt are taken by weight ratio, and will be soaked with clear water immersion 6～10 hours respectively
Glutinous rice and malt afterwards is mixed, by evenly mixing after material temperature be 40～50 DEG C under the conditions of, infusion 8～12 is little
When, room temperature is cooled under field conditions (factors), then the mixed material through infusion and after cooling down is squeezed into into juice, form liquid and mix
Compound, finally by the liquefied mixture after squeezing the juice under the conditions of temperature is for 85～95 DEG C, infusion 2～4 hours, while boiling,
Side is stirred, and when being brewed into thick, is stopped heating and is obtained final product the malt syrup；
(2) sugar cook liquid：The prepared malt syrup for obtaining of step (1) is put in pot and is boiled, temperature control is 120～130
Under the conditions of DEG C, the time is boiled for 40～80 minutes, while boil, while stirring, when being brewed into thick, stops heating and obtains final product
The malt liquid glucose, takes out and lentamente pours on workbench, and control liquid glucose thickness is less than 2cm, cools down under field conditions (factors)
To between 70～80 DEG C, boil semi-solid liquid glucose is standby；
(3) Semen sesami nigrum is prepared：Full grains, the high-quality Semen sesami nigrum of free from insect pests are chosen, the Semen sesami nigrum chosen is taken by weight ratio
In pouring pot into, heated with small fire, and in heating process, do not disable scoop and stirred by bottom up, sesame is uniformly received
Heat, stir-fries 6～10 minutes, and heating is stopped when sesame is constantly beated in pot, is then placed on Semen sesami nigrum natural where ventilation
Cooling, finally sealed is saved backup；
(4) shelled peanut is prepared：Full grains, the high-quality peanut benevolence of free from insect pests are chosen, the shelled peanut chosen is taken by weight ratio
In pouring pot into, first heated with big fire, stir-fried 3～5 minutes, after heated with small fire, and in heating process, do not disable scoop the bottom of by
Portion is stirred upwards, enables shelled peanut thermally equivalent, stir-fries 4～6 minutes, and shelled peanut continuously emerges sound and beating heart in pot
When dynamic stop heating, then by shelled peanut be placed on ventilation where natural cooling, slough fur clothing, carry out it is selected after again wind it is only residual
Slag, the shelled peanut chosen is put in cooking machine, makes into fine granularity, and finally sealed is saved backup；
(5) sugar is manually pulled：By the semi-solid liquid glucose that step (2) is boiled be put into it is wooden pull in sugared equipment, using manual method use
Both hands make liquid glucose uninterruptedly stretch volume and turn over folded, carry out drawing white process, repeated multiple times, until liquid glucose becomes white and with thread from yellow
When, then stop manually pulling sugar, obtain sugared skin；
(6) shortening：Semen sesami nigrum prepared in step (3) is mixed together with sugared skin prepared in step (5), has been carried out
Crisp, parcel, with the hands makes liquid glucose uninterruptedly stretch volume and turns over folded using manual method, Semen sesami nigrum is fully merged with sugared skin,
Thousand layers of shortening, layer upon layer of, repeated multiple times, temperature control is between 30～40 DEG C during shortening;
(7) sugar is wrapped：Using the sugared mode of artificial bag, orbicule is rolled into by manual, it is prepared in parcel adds step (3)
Shelled peanut controls by weight ratio cored amount as cored;
(8) pack：Spherical 'bobo sweets ' will be shaped by white sugar paper wrapper, as needed, packed by different size, obtain final product institute
State finished product.
Further, for the preparation method of above-mentioned black sesame ' bobo sweets ', wherein the step (1) prepares malt syrup mistake
Cheng Zhong, first with clear water soak 8～9 hours, the glutinous rice and malt after immersion is mixed, by evenly mixing after material in temperature
Spend under the conditions of 45～50 DEG C, infusion 9～10 hours is cooled under field conditions (factors) room temperature, then through infusion and will cool down
Mixed material afterwards squeezes into juice, forms liquefied mixture, in temperature is finally 90～93 DEG C by the liquefied mixture after squeezing the juice
Under the conditions of, infusion 3～4 hours, while boil, while stirring, when being brewed into thick, stops heating and obtains final product the maltose
Slurry.
Further, for the preparation method of above-mentioned black sesame ' bobo sweets ', wherein during the step (2) sugar cook liquid,
The malt syrup being prepared into is put in pot and is boiled, temperature control under the conditions of 125～128 DEG C, boil the time for 60～
70 minutes, while boiling, while stirring, when being brewed into thick, stops heating and obtain final product the malt liquid glucose, take out and slow
Pour on workbench, control liquid glucose thickness is less than 2cm, is cooled under field conditions (factors) between 75～80 DEG C, obtains final product described
Liquid glucose.
Using a kind of black sesame ' bobo sweets ' of the present invention and preparation method thereof, compared with prior art, its beneficial effect
It is really：By to glutinous rice and malt immersion after carry out infusion, squeeze the juice, again infusion step prepare syrup, liquid of finally stirring off so that
There is hydrolysis or metathesis reaction in the starch in glutinous rice, and then by polysaccharide conversion into monose, and then cause the monose in raw material
Composition is more, and then promotes and pull sugar and shortening process is smoothed out, at the same also improve nutrition in 'bobo sweets ' into
Divide content.Using nutrient content detection method through calculating, the black sesame ' bobo sweets ' produced using inventive formulation, per 100g
Middle main nutrient composition：Energy is 2046KJ, protein 15.4g, fat 21.8g, carbohydrate 57.5g, sodium 42mg；Its battalion
Foster reference value（NRV）Respectively 24%, 26%, 36%, 19%, 2%.The black sesame ' bobo sweets ' product prepared using the inventive method, really
Protected 'bobo sweets ' original local flavor, entrance and change, delicate mouthfeel, agreeably sweet, crisp-fried it is good to eat, can it is aid digestion, promote appetite；With mouth
Feel, be of high nutritive value, the shelf-life is longer, up to six or so the moons, long-term consumption can also supplement the nutrients for human body, strengthen it and exempt from
Epidemic disease power.
Specific embodiment
In order to more fully explain the enforcement of the present invention, below in conjunction with specific embodiment the present invention is further illustrated.Institute
Give an actual example and be served only for explaining the present invention, rather than limit the scope of the present invention.
Embodiment 1：
A kind of black sesame ' bobo sweets ', the 'bobo sweets ' includes being made by the raw material of following weight：100 parts of glutinous rice,
10 parts of 3 parts of malt, 25 parts of Semen sesami nigrum and shelled peanut.
The preparation method of above-mentioned black sesame ' bobo sweets ', the preparation method is comprised the following steps：
(1) malt syrup is prepared：Glutinous rice and malt are taken by weight ratio, and will be soaked with clear water immersion 6～8 hours respectively
Glutinous rice and malt afterwards is mixed, by evenly mixing after material temperature be 40～45 DEG C under the conditions of, infusion 8～10 is little
When, room temperature is cooled under field conditions (factors), then the mixed material through infusion and after cooling down is squeezed into into juice, form liquid and mix
Compound, finally by the liquefied mixture after squeezing the juice under the conditions of temperature is for 85～90 DEG C, infusion 2～3 hours, while boiling,
Side is stirred, and when being brewed into thick, is stopped heating and is obtained final product the malt syrup；
(2) sugar cook liquid：The prepared malt syrup for obtaining of step (1) is put in pot and is boiled, temperature control is 120～125
Under the conditions of DEG C, the time is boiled for 70～80 minutes, while boil, while stirring, when being brewed into thick, stops heating and obtains final product
The malt liquid glucose, takes out and lentamente pours on workbench, and control liquid glucose thickness is less than 2cm, cools down under field conditions (factors)
To between 70～75 DEG C, boil semi-solid liquid glucose is standby；
(3) Semen sesami nigrum is prepared：Full grains, the high-quality Semen sesami nigrum of free from insect pests are chosen, the Semen sesami nigrum chosen is taken by weight ratio
In pouring pot into, heated with small fire, and in heating process, do not disable scoop and stirred by bottom up, sesame is uniformly received
Heat, stir-fries 6～8 minutes, and heating is stopped when sesame is constantly beated in pot, is then placed on Semen sesami nigrum naturally cold where ventilation
But, finally sealed is saved backup；
(4) shelled peanut is prepared：Full grains, the high-quality peanut benevolence of free from insect pests are chosen, the shelled peanut chosen is taken by weight ratio
In pouring pot into, first heated with big fire, stir-fried 3～4 minutes, after heated with small fire, and in heating process, do not disable scoop the bottom of by
Portion is stirred upwards, enables shelled peanut thermally equivalent, stir-fries 4～5 minutes, and shelled peanut continuously emerges sound and beating heart in pot
When dynamic stop heating, then by shelled peanut be placed on ventilation where natural cooling, slough fur clothing, carry out it is selected after again wind it is only residual
Slag, the shelled peanut chosen is put in cooking machine, makes into fine granularity, and finally sealed is saved backup；
(5) sugar is manually pulled：By the semi-solid liquid glucose that step (2) is boiled be put into it is wooden pull in sugared equipment, using manual method use
Both hands make liquid glucose uninterruptedly stretch volume and turn over folded, carry out drawing white process, repeated multiple times, until liquid glucose becomes white and with thread from yellow
When, then stop manually pulling sugar, obtain sugared skin；
(6) shortening：Semen sesami nigrum prepared in step (3) is mixed together with sugared skin prepared in step (5), has been carried out
Crisp, parcel, with the hands makes liquid glucose uninterruptedly stretch volume and turns over folded using manual method, Semen sesami nigrum is fully merged with sugared skin,
Thousand layers of shortening, layer upon layer of, repeated multiple times, temperature control is between 30～35 DEG C during shortening;
(7) sugar is wrapped：Using the sugared mode of artificial bag, orbicule is rolled into by manual, it is prepared in parcel adds step (3)
Shelled peanut controls by weight ratio cored amount as cored;
(8) pack：Spherical 'bobo sweets ' will be shaped by white sugar paper wrapper, as needed, packed by different size, obtain final product institute
State finished product.
Embodiment 2：
A kind of black sesame ' bobo sweets ', the 'bobo sweets ' includes being made by the raw material of following weight：120 parts of glutinous rice,
14 parts of 4 parts of malt, 28 parts of Semen sesami nigrum and shelled peanut.
The preparation method of above-mentioned black sesame ' bobo sweets ', the preparation method is comprised the following steps：
(1) malt syrup is prepared：Glutinous rice and malt are taken by weight ratio, and will be soaked with clear water immersion 7～9 hours respectively
Glutinous rice and malt afterwards is mixed, by evenly mixing after material temperature be 43～46 DEG C under the conditions of, infusion 9～10 is little
When, room temperature is cooled under field conditions (factors), then the mixed material through infusion and after cooling down is squeezed into into juice, form liquid and mix
Compound, finally by the liquefied mixture after squeezing the juice under the conditions of temperature is for 88～93 DEG C, infusion 2.5～3.5 hours, while enduring
System, while stirring, when being brewed into thick, stops heating and obtain final product the malt syrup；
(2) sugar cook liquid：The prepared malt syrup for obtaining of step (1) is put in pot and is boiled, temperature control is 123～128
Under the conditions of DEG C, the time is boiled for 60～70 minutes, while boil, while stirring, when being brewed into thick, stops heating and obtains final product
The malt liquid glucose, takes out and lentamente pours on workbench, and control liquid glucose thickness is less than 2cm, cools down under field conditions (factors)
To between 73～78 DEG C, boil semi-solid liquid glucose is standby；
(3) Semen sesami nigrum is prepared：Full grains, the high-quality Semen sesami nigrum of free from insect pests are chosen, the Semen sesami nigrum chosen is taken by weight ratio
In pouring pot into, heated with small fire, and in heating process, do not disable scoop and stirred by bottom up, sesame is uniformly received
Heat, stir-fries 7～8 minutes, and heating is stopped when sesame is constantly beated in pot, is then placed on Semen sesami nigrum naturally cold where ventilation
But, finally sealed is saved backup；
(4) shelled peanut is prepared：Full grains, the high-quality peanut benevolence of free from insect pests are chosen, the shelled peanut chosen is taken by weight ratio
In pouring pot into, first heated with big fire, stir-fried 4～5 minutes, after heated with small fire, and in heating process, do not disable scoop the bottom of by
Portion is stirred upwards, enables shelled peanut thermally equivalent, stir-fries 5～6 minutes, and shelled peanut continuously emerges sound and beating heart in pot
When dynamic stop heating, then by shelled peanut be placed on ventilation where natural cooling, slough fur clothing, carry out it is selected after again wind it is only residual
Slag, the shelled peanut chosen is put in cooking machine, makes into fine granularity, and finally sealed is saved backup；
(5) sugar is manually pulled：By the semi-solid liquid glucose that step (2) is boiled be put into it is wooden pull in sugared equipment, using manual method use
Both hands make liquid glucose uninterruptedly stretch volume and turn over folded, carry out drawing white process, repeated multiple times, until liquid glucose becomes white and with thread from yellow
When, then stop manually pulling sugar, obtain sugared skin；
(6) shortening：Semen sesami nigrum prepared in step (3) is mixed together with sugared skin prepared in step (5), has been carried out
Crisp, parcel, with the hands makes liquid glucose uninterruptedly stretch volume and turns over folded using manual method, Semen sesami nigrum is fully merged with sugared skin,
Thousand layers of shortening, layer upon layer of, repeated multiple times, temperature control is between 33～38 DEG C during shortening;
(7) sugar is wrapped：Using the sugared mode of artificial bag, orbicule is rolled into by manual, it is prepared in parcel adds step (3)
Shelled peanut controls by weight ratio cored amount as cored;
(8) pack：Spherical 'bobo sweets ' will be shaped by white sugar paper wrapper, as needed, packed by different size, obtain final product institute
State finished product.
Embodiment 3：
A kind of black sesame ' bobo sweets ', the 'bobo sweets ' includes being made by the raw material of following weight：130 parts of glutinous rice,
16 parts of 5 parts of malt, 32 parts of Semen sesami nigrum and shelled peanut.
The preparation method of above-mentioned black sesame ' bobo sweets ', the preparation method is comprised the following steps：
(1) malt syrup is prepared：Glutinous rice and malt are taken by weight ratio, and will be soaked with clear water immersion 8～10 hours respectively
Glutinous rice and malt afterwards is mixed, by evenly mixing after material temperature be 46～50 DEG C under the conditions of, during infusion 8～9,
Room temperature is cooled under natural conditions, then the mixed material through infusion and after cooling down juice is squeezed into into, liquefied mixture is formed,
Finally by the liquefied mixture after squeezing the juice under the conditions of temperature is for 90～95 DEG C, infusion 2～3 hours, while boil, while stirring
Mix, when being brewed into thick, stop heating and obtain final product the malt syrup；
(2) sugar cook liquid：The prepared malt syrup for obtaining of step (1) is put in pot and is boiled, temperature control is 126～130
Under the conditions of DEG C, the time is boiled for 45～55 minutes, while boil, while stirring, when being brewed into thick, stops heating and obtains final product
The malt liquid glucose, takes out and lentamente pours on workbench, and control liquid glucose thickness is less than 2cm, cools down under field conditions (factors)
To between 76～80 DEG C, boil semi-solid liquid glucose is standby；
(3) Semen sesami nigrum is prepared：Full grains, the high-quality Semen sesami nigrum of free from insect pests are chosen, the Semen sesami nigrum chosen is taken by weight ratio
In pouring pot into, heated with small fire, and in heating process, do not disable scoop and stirred by bottom up, sesame is uniformly received
Heat, stir-fries 9～10 minutes, and heating is stopped when sesame is constantly beated in pot, is then placed on Semen sesami nigrum natural where ventilation
Cooling, finally sealed is saved backup；
(4) shelled peanut is prepared：Full grains, the high-quality peanut benevolence of free from insect pests are chosen, the shelled peanut chosen is taken by weight ratio
In pouring pot into, first heated with big fire, stir-fried 4～5 minutes, after heated with small fire, and in heating process, do not disable scoop the bottom of by
Portion is stirred upwards, enables shelled peanut thermally equivalent, stir-fries 5～6 minutes, and shelled peanut continuously emerges sound and beating heart in pot
When dynamic stop heating, then by shelled peanut be placed on ventilation where natural cooling, slough fur clothing, carry out it is selected after again wind it is only residual
Slag, the shelled peanut chosen is put in cooking machine, makes into fine granularity, and finally sealed is saved backup；
(5) sugar is manually pulled：By the semi-solid liquid glucose that step (2) is boiled be put into it is wooden pull in sugared equipment, using manual method use
Both hands make liquid glucose uninterruptedly stretch volume and turn over folded, carry out drawing white process, repeated multiple times, until liquid glucose becomes white and with thread from yellow
When, then stop manually pulling sugar, obtain sugared skin；
(6) shortening：Semen sesami nigrum prepared in step (3) is mixed together with sugared skin prepared in step (5), has been carried out
Crisp, parcel, with the hands makes liquid glucose uninterruptedly stretch volume and turns over folded using manual method, Semen sesami nigrum is fully merged with sugared skin,
Thousand layers of shortening, layer upon layer of, repeated multiple times, temperature control is between 36～40 DEG C during shortening;
(7) sugar is wrapped：Using the sugared mode of artificial bag, orbicule is rolled into by manual, it is prepared in parcel adds step (3)
Shelled peanut controls by weight ratio cored amount as cored;
(8) pack：Spherical 'bobo sweets ' will be shaped by white sugar paper wrapper, as needed, packed by different size, obtain final product institute
State finished product.
Embodiment 4：
A kind of black sesame ' bobo sweets ', the 'bobo sweets ' includes being made by the raw material of following weight：150 parts of glutinous rice,
20 parts of 6 parts of malt, 35 parts of Semen sesami nigrum and shelled peanut.
The preparation method of above-mentioned black sesame ' bobo sweets ', the preparation method is comprised the following steps：
(1) malt syrup is prepared：Glutinous rice and malt are taken by weight ratio, and will be soaked with clear water immersion 8～9 hours respectively
Glutinous rice and malt afterwards is mixed, by evenly mixing after material temperature be 45～50 DEG C under the conditions of, infusion 9～10 is little
When, room temperature is cooled under field conditions (factors), then the mixed material through infusion and after cooling down is squeezed into into juice, form liquid and mix
Compound, finally by the liquefied mixture after squeezing the juice under the conditions of temperature is for 90～93 DEG C, infusion 3～4 hours, while boiling,
Side is stirred, and when being brewed into thick, is stopped heating and is obtained final product the malt syrup；
(2) sugar cook liquid：The prepared malt syrup for obtaining of step (1) is put in pot and is boiled, temperature control is 125～128
Under the conditions of DEG C, the time is boiled for 60～70 minutes, while boil, while stirring, when being brewed into thick, stops heating and obtains final product
The malt liquid glucose, takes out and lentamente pours on workbench, and control liquid glucose thickness is less than 2cm, cools down under field conditions (factors)
To between 75～80 DEG C, boil semi-solid liquid glucose is standby；
(3) Semen sesami nigrum is prepared：Full grains, the high-quality Semen sesami nigrum of free from insect pests are chosen, the Semen sesami nigrum chosen is taken by weight ratio
In pouring pot into, heated with small fire, and in heating process, do not disable scoop and stirred by bottom up, sesame is uniformly received
Heat, stir-fries 8～9 minutes, and heating is stopped when sesame is constantly beated in pot, is then placed on Semen sesami nigrum naturally cold where ventilation
But, finally sealed is saved backup；
(4) shelled peanut is prepared：Full grains, the high-quality peanut benevolence of free from insect pests are chosen, the shelled peanut chosen is taken by weight ratio
In pouring pot into, first heated with big fire, stir-fried 3～4 minutes, after heated with small fire, and in heating process, do not disable scoop the bottom of by
Portion is stirred upwards, enables shelled peanut thermally equivalent, stir-fries 4～5 minutes, and shelled peanut continuously emerges sound and beating heart in pot
When dynamic stop heating, then by shelled peanut be placed on ventilation where natural cooling, slough fur clothing, carry out it is selected after again wind it is only residual
Slag, the shelled peanut chosen is put in cooking machine, makes into fine granularity, and finally sealed is saved backup；
(5) sugar is manually pulled：By the semi-solid liquid glucose that step (2) is boiled be put into it is wooden pull in sugared equipment, using manual method use
Both hands make liquid glucose uninterruptedly stretch volume and turn over folded, carry out drawing white process, repeated multiple times, until liquid glucose becomes white and with thread from yellow
When, then stop manually pulling sugar, obtain sugared skin；
(6) shortening：Semen sesami nigrum prepared in step (3) is mixed together with sugared skin prepared in step (5), has been carried out
Crisp, parcel, with the hands makes liquid glucose uninterruptedly stretch volume and turns over folded using manual method, Semen sesami nigrum is fully merged with sugared skin,
Thousand layers of shortening, layer upon layer of, repeated multiple times, temperature control is between 34～37 DEG C during shortening;
(7) sugar is wrapped：Using the sugared mode of artificial bag, orbicule is rolled into by manual, it is prepared in parcel adds step (3)
Shelled peanut controls by weight ratio cored amount as cored;
(8) pack：Spherical 'bobo sweets ' will be shaped by white sugar paper wrapper, as needed, packed by different size, obtain final product institute
State finished product.
Embodiments of the invention are the foregoing is only, the scope of the claims of the present invention is not thereby limited, it is every using this
Equivalence replacement or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (5)
1. a kind of black sesame ' bobo sweets ', it is characterised in that the 'bobo sweets ' include making by the raw material of following weight and
Into：10～20 parts of 100～150 parts of glutinous rice, 3～6 parts of malt, 25～35 parts of Semen sesami nigrum and shelled peanut.
2. a kind of black sesame ' bobo sweets ' according to claim 1, it is characterised in that the 'bobo sweets ' is included by following weight
What the raw material of part proportioning was made：120～130 parts of glutinous rice, 4～5 parts of malt, 28～32 parts of Semen sesami nigrum and shelled peanut 14～16
Part.
3. the preparation method of black sesame ' bobo sweets ' according to claim 1 and 2, it is characterised in that the preparation method bag
Include following steps：
(1) malt syrup is prepared：Glutinous rice and malt are taken by weight ratio, and will be soaked with clear water immersion 6～10 hours respectively
Glutinous rice and malt afterwards is mixed, by evenly mixing after material temperature be 40～50 DEG C under the conditions of, infusion 8～12 is little
When, room temperature is cooled under field conditions (factors), then the mixed material through infusion and after cooling down is squeezed into into juice, form liquid and mix
Compound, finally by the liquefied mixture after squeezing the juice under the conditions of temperature is for 85～95 DEG C, infusion 2～4 hours, while boiling,
Side is stirred, and when being brewed into thick, is stopped heating and is obtained final product the malt syrup；
(2) sugar cook liquid：The prepared malt syrup for obtaining of step (1) is put in pot and is boiled, temperature control is 120～130
Under the conditions of DEG C, the time is boiled for 40～80 minutes, while boil, while stirring, when being brewed into thick, stops heating and obtains final product
The malt liquid glucose, takes out and lentamente pours on workbench, and control liquid glucose thickness is less than 2cm, cools down under field conditions (factors)
To between 70～80 DEG C, boil semi-solid liquid glucose is standby；
(3) Semen sesami nigrum is prepared：Full grains, the high-quality Semen sesami nigrum of free from insect pests are chosen, the Semen sesami nigrum chosen is taken by weight ratio
In pouring pot into, heated with small fire, and in heating process, do not disable scoop and stirred by bottom up, sesame is uniformly received
Heat, stir-fries 6～10 minutes, and heating is stopped when sesame is constantly beated in pot, is then placed on Semen sesami nigrum natural where ventilation
Cooling, finally sealed is saved backup；
(4) shelled peanut is prepared：Full grains, the high-quality peanut benevolence of free from insect pests are chosen, the shelled peanut chosen is taken by weight ratio
In pouring pot into, first heated with big fire, stir-fried 3～5 minutes, after heated with small fire, and in heating process, do not disable scoop the bottom of by
Portion is stirred upwards, enables shelled peanut thermally equivalent, stir-fries 4～6 minutes, and shelled peanut continuously emerges sound and beating heart in pot
When dynamic stop heating, then by shelled peanut be placed on ventilation where natural cooling, slough fur clothing, carry out it is selected after again wind it is only residual
Slag, the shelled peanut chosen is put in cooking machine, makes into fine granularity, and finally sealed is saved backup；
(5) sugar is manually pulled：By the semi-solid liquid glucose that step (2) is boiled be put into it is wooden pull in sugared equipment, using manual method use
Both hands make liquid glucose uninterruptedly stretch volume and turn over folded, carry out drawing white process, repeated multiple times, until liquid glucose becomes white and with thread from yellow
When, then stop manually pulling sugar, obtain sugared skin；
(6) shortening：Semen sesami nigrum prepared in step (3) is mixed together with sugared skin prepared in step (5), has been carried out
Crisp, parcel, with the hands makes liquid glucose uninterruptedly stretch volume and turns over folded using manual method, Semen sesami nigrum is fully merged with sugared skin,
Thousand layers of shortening, layer upon layer of, repeated multiple times, temperature control is between 30～40 DEG C during shortening;
(7) sugar is wrapped：Using the sugared mode of artificial bag, orbicule is rolled into by manual, it is prepared in parcel adds step (3)
Shelled peanut controls by weight ratio cored amount as cored;
(8) pack：Spherical 'bobo sweets ' will be shaped by white sugar paper wrapper, as needed, packed by different size, obtain final product institute
State finished product.
4. the preparation method of black sesame ' bobo sweets ' according to claim 3, it is characterised in that:The step (1) prepares wheat
During bud syrup, first with clear water soak 8～9 hours, the glutinous rice and malt after immersion is mixed, by evenly mixing after
Under the conditions of temperature is for 45～50 DEG C, infusion 9～10 hours is cooled under field conditions (factors) room temperature to material, then will be through enduring
Mixed material after boiling and cooling down squeezes into juice, forms liquefied mixture, is in temperature by the liquefied mixture after squeezing the juice finally
Under the conditions of 90～93 DEG C, infusion 3～4 hours, while boil, while stirring, when being brewed into thick, stops heating and obtains final product institute
State malt syrup.
5. the preparation method of black sesame ' bobo sweets ' according to claim 3, it is characterised in that:Step (2) the sugar cook liquid
During, the malt syrup being prepared into being put in pot and is boiled, temperature control boils the time under the conditions of 125～128 DEG C
For 60～70 minutes, while boiling, while stirring, when being brewed into thick, stops heating and obtain final product the malt liquid glucose, take out
And lentamente pour on workbench, control liquid glucose thickness is less than 2cm, is cooled under field conditions (factors) between 75～80 DEG C, i.e.,
Obtain the liquid glucose.
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| CN107410640A (en) * | 2017-05-10 | 2017-12-01 | 陈步友 | A kind of Rosa roxburghii 'bobo sweets ' and its processing method |
| CN109170089A (en) * | 2018-08-26 | 2019-01-11 | 南丰县老香食品有限公司 | A kind of filling core sugar formula fills core sugar and preparation method thereof |
| CN109349409A (en) * | 2018-10-18 | 2019-02-19 | 澧县泰溥生态水果种植专业合作社 | A kind of fig 'bobo sweets ' and preparation method thereof |
| CN110800855A (en) * | 2019-12-17 | 2020-02-18 | 镇宁禾馨食品有限公司 | Coconut shred bobo candy and preparation method thereof |
| CN110881557A (en) * | 2019-12-27 | 2020-03-17 | 曹县青晨食品有限公司 | Sesame candy making process |
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| CN107410640A (en) * | 2017-05-10 | 2017-12-01 | 陈步友 | A kind of Rosa roxburghii 'bobo sweets ' and its processing method |
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| CN110881557A (en) * | 2019-12-27 | 2020-03-17 | 曹县青晨食品有限公司 | Sesame candy making process |
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