CN106689629A - 一种玫瑰花生糖的配方及制作方法 - Google Patents
一种玫瑰花生糖的配方及制作方法 Download PDFInfo
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- 241000220317 Rosa Species 0.000 title claims abstract description 52
- 235000020232 peanut Nutrition 0.000 title claims abstract description 45
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 43
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 43
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000006188 syrup Substances 0.000 claims abstract description 28
- 235000020357 syrup Nutrition 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 21
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 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 abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000011265 semifinished product Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 241000207961 Sesamum Species 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 2
- 239000003921 oil Substances 0.000 abstract 2
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 238000005034 decoration Methods 0.000 abstract 1
- 235000013367 dietary fats Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000010520 ghee Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 239000002932 luster Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
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- 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)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种玫瑰花生糖的配方及制作方法,配方为:白糖550g、葡萄糖浆800g、花生1700g、白芝麻150g、盐8g、玫瑰糖浆670g、猪油100g、酥油100g、干玫瑰花5~10 g、柠檬酸2g;制作方法为:(1)备料:按配比称好各种配料;(2)烤好花生去皮;(3)锅里放油待油热时,依次倒入白糖、开水、葡萄糖浆、玫瑰糖浆、盐及柠檬酸还有干玫瑰花同煮,得到稠状物;(4)将花生及白芝麻加入到步骤(3)制备得到的稠状物中进行搅拌均匀,得到半成品米花糖;(5)将半成品米花糖放入模具中进行压制成型,冷却之后切片、包装即可得到成品玫瑰花生糖。本发明的玫瑰花生糖,香甜酥脆,口味和口感好;用白芝麻进行色泽上的点缀,制备得到的玫瑰花生糖卖相好;本发明的玫瑰花生糖制作方法简答,易于推广。
Description
技术领域
本发明涉及一种玫瑰花生糖的配方及制作方法,属于食品加工技术领域。
背景技术
花生糖乃传统食品,因其鲜香酥脆、口感好、老少皆宜不仅为广大消费者所喜爱,也是旅游、休闲、馈赠亲朋好友的理想食品。但是现有的制作方法获得的花生糖色泽单一,口感和口味都比较少,制备工艺复杂。
发明内容
本发明要解决的技术问题是:提供一种玫瑰花生糖配方及其制作方法,制备到的玫瑰花生糖香甜酥脆,口味和口感好,同时利用白芝麻进行色泽上的点缀,卖相好,制作方法简单,以克服现有技术的不足。
本发明的技术方案是:所述的玫瑰花生糖的配方及制作方法为:
原料配方为:白糖550g、葡萄糖浆800g、花生1700g、白芝麻150g、盐8g、玫瑰糖浆670g、猪油100g、酥油100g、干玫瑰花5~10 g、柠檬酸2g、开水300g;
其制作方法及步骤为:
(1)备料:按配比称好白糖、花生、白芝麻、盐、葡萄糖浆、玫瑰糖浆、猪油、酥油、干玫瑰花、柠檬酸以及开水;
(2)烤好花生去皮;
(3)锅里放油待油热时,依次倒入白糖、开水、葡萄糖浆、玫瑰糖浆、盐及柠檬酸还有干玫瑰花同煮,煮至用筷子沾着糖液可以拉出丝,并沾冷水后变的很脆不粘牙就可以了,得到稠状物;
(4)将(2)中得到的花生及白芝麻加入到步骤(3)制备得到的稠状物中进行搅拌均匀,得到半成品米花糖;
(5)将步骤(4)中得到的半成品米花糖放入模具中进行压制成型,冷却之后切片、包装即可得到成品玫瑰花生糖。
本发明的有益效果如下:
1、本发明制备得到的玫瑰花生糖,香甜酥脆,口味和口感好;用白芝麻进行色泽上的点缀,制备得到的玫瑰花生糖卖相好;本发明所述玫瑰花生糖制作方法简答,易于推广;
2、玫瑰花味甘微苦、性微温,芳香行散,可缓和情绪、平衡内分泌、补血气,美颜护肤、对肝及胃有调理的作用、并可消除疲劳、改善体质,用于肝胃不和,饮食减少,具有理气解郁,化湿和中,活血散瘀的效用。
具体实施方式
下面结合具体的实施例对发明进行进一步介绍:
实施例1:
玫瑰花生糖的配方及制作方法为:
原料配方为:白糖550g、葡萄糖浆800g、花生1700g、白芝麻150g、盐8g、玫瑰糖浆670g、猪油100g、酥油100g、干玫瑰花5 g、柠檬酸2g、开水300g;
其制作方法及步骤为:
(1)备料:按配比称好白糖、花生、白芝麻、盐、葡萄糖浆、玫瑰糖浆、猪油、酥油、干玫瑰花、柠檬酸以及开水;
(2)烤好花生去皮;
(3)锅里放油待油热时,依次倒入白糖、开水、葡萄糖浆、玫瑰糖浆、盐及柠檬酸还有干玫瑰花同煮,煮至用筷子沾着糖液可以拉出丝,并沾冷水后变的很脆不粘牙就可以了,得到稠状物;
(4)将(2)中得到的花生及白芝麻加入到步骤(3)制备得到的稠状物中进行搅拌均匀,得到半成品米花糖;
(5)将步骤(4)中得到的半成品米花糖放入模具中进行压制成型,冷却之后切片、包装即可得到成品玫瑰花生糖。
实施例2:
玫瑰花生糖的配方及制作方法为:
原料配方为:白糖550g、葡萄糖浆800g、花生1700g、白芝麻150g、盐8g、玫瑰糖浆670g、猪油100g、酥油100g、干玫瑰花10 g、柠檬酸2g、开水300g;
其制作方法及步骤为:
(1)备料:按配比称好白糖、花生、白芝麻、盐、葡萄糖浆、玫瑰糖浆、猪油、酥油、干玫瑰花、柠檬酸以及开水;
(2)烤好花生去皮;
(3)锅里放油待油热时,依次倒入白糖、开水、葡萄糖浆、玫瑰糖浆、盐及柠檬酸还有干玫瑰花同煮,煮至用筷子沾着糖液可以拉出丝,并沾冷水后变的很脆不粘牙就可以了,得到稠状物;
(4)将(2)中得到的花生及白芝麻加入到步骤(3)制备得到的稠状物中进行搅拌均匀,得到半成品米花糖;
(5)将步骤(4)中得到的半成品米花糖放入模具中进行压制成型,冷却之后切片、包装即可得到成品玫瑰花生糖。
Claims (1)
1.一种玫瑰花生糖,其特征在于:原料配方为:白糖550g、葡萄糖浆800g、花生1700g、白芝麻150g、盐8g、玫瑰糖浆670g、猪油100g、酥油100g、干玫瑰花5~10 g、柠檬酸2g、开水300g;
根据权利要求1所述的一种玫瑰花生糖,其特征在于:制作方法及步骤为:
(1)备料:按配比称好白糖、花生、白芝麻、盐、葡萄糖浆、玫瑰糖浆、猪油、酥油、干玫瑰花、柠檬酸以及开水;
(2)烤好花生去皮;
(3)锅里放油待油热时,依次倒入白糖、开水、葡萄糖浆、玫瑰糖浆、盐及柠檬酸还有干玫瑰花同煮,煮至用筷子沾着糖液可以拉出丝,并沾冷水后变的很脆不粘牙就可以了,得到稠状物;
(4)将(2)中得到的花生及白芝麻加入到步骤(3)制备得到的稠状物中进行搅拌均匀,得到半成品米花糖;
(5)将步骤(4)中得到的半成品米花糖放入模具中进行压制成型,冷却之后切片、包装即可得到成品玫瑰花生糖。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107788193A (zh) * | 2017-10-30 | 2018-03-13 | 周胜利 | 一种小米酥及其制作方法 |
CN113575740A (zh) * | 2021-07-05 | 2021-11-02 | 重庆市家顶翔食品有限公司 | 一种基于生物食品的养胃花生糖及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103829010A (zh) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | 一种芝麻花生糖的制备方法 |
CN105994914A (zh) * | 2016-06-20 | 2016-10-12 | 四川天府佳泰食品有限公司 | 一种玫瑰花生酥及其制备方法 |
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- 2016-12-23 CN CN201611202969.2A patent/CN106689629A/zh active Pending
Patent Citations (2)
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CN103829010A (zh) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | 一种芝麻花生糖的制备方法 |
CN105994914A (zh) * | 2016-06-20 | 2016-10-12 | 四川天府佳泰食品有限公司 | 一种玫瑰花生酥及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107788193A (zh) * | 2017-10-30 | 2018-03-13 | 周胜利 | 一种小米酥及其制作方法 |
CN113575740A (zh) * | 2021-07-05 | 2021-11-02 | 重庆市家顶翔食品有限公司 | 一种基于生物食品的养胃花生糖及其制备方法 |
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