CN106720861A - 一种白豆蔻风味尖嘴林檎果棒棒糖 - Google Patents
一种白豆蔻风味尖嘴林檎果棒棒糖 Download PDFInfo
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- CN106720861A CN106720861A CN201611044420.5A CN201611044420A CN106720861A CN 106720861 A CN106720861 A CN 106720861A CN 201611044420 A CN201611044420 A CN 201611044420A CN 106720861 A CN106720861 A CN 106720861A
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- amomum cardamomum
- leaved crabapple
- chinese pear
- crabapple fruit
- lollipop
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Classifications
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- 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
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- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/11—Pteridophyta or Filicophyta (ferns)
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- 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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种白豆蔻风味尖嘴林檎果棒棒糖,以白豆蔻、尖嘴林檎果为原料,同时添加人面子、高良姜、笔筒草开发出一种白豆蔻风味尖嘴林檎果棒棒糖。其充分利用白豆蔻、尖嘴林檎果的营养价值,与中药相互配伍,协同增效,具有开胃消食的功效。发明中,将常用的塑料棒,换成用面粉与白豆蔻粉等特制的糖棒并辅以巧克力包裹,为棒棒糖提供较新颖的吃法,在吃完糖果时还能享用糖棒,十分特别,而尖嘴林檎果发酵后口感更加独特并且保健功能突出,长期食用可明显改善消化不良人群的不适。其制作工艺简单,易于实现,经济效益、社会效益显著,可批量生产。
Description
技术领域
本发明涉及食品加工领域,具体涉及以白豆蔻、尖嘴林檎果为原料,加入具有保健功效的中药材,制得的一种白豆蔻风味尖嘴林檎果棒棒糖。
背景技术
白豆蔻,为姜科植物。别名多骨,壳蔻,白蔻,百叩,叩仁,蒴果近球形,直径约16毫米,白色或淡黄色,略具钝三棱,有7-9条浅槽及若干略隆起的纵线条,顶端及基部有黄色粗毛,果皮木质,易开裂为三瓣,种子为不规则的多面体,直径约3-4毫米,暗棕色,种沟浅,有芳香味。花期5月,果期6-8月。味辛、性温,有化湿消痞、行气温中、开胃消食的功效,用于湿浊中阻、不思饮食、湿温初起、胸闷不饥、寒湿呕逆、胸腹胀痛、食积不消等症状。
尖嘴林檎果,为蔷薇科植物尖嘴林檎的果实,本品多切成纵横片,直径2-3厘米,果皮红棕色或深红色、无斑点。果肉厚,内果皮木化呈杯状,有5室,每1室有种子2颗,有的切片具有宿存花萼,反卷,有毛绒,并有残存花柱,亦具密毛绒。味微酸涩。8-9月果实成熟时采摘,鲜用或切成纵横切片,晒干。有健脾消积的功效,主治脾胃虚弱、食积停滞等症状。
人面子,人面子属常绿大乔木植物,别名人面树、银莲果、为漆树科。高达20余米。喜阳光充足及高温多湿环境,适深厚肥沃的酸性土生长。该种树冠宽广浓绿,甚为美观,是“四旁”和庭园绿化的优良树种,也适合作行道树。也是药用植物,其果实、根皮、叶均可入药。味酸、性凉,有健脾消食、生津止渴的功效,主治消化不良、食欲不振、热病口渴等症状。
高良姜,为姜科植物高良姜的干燥根茎。别称风姜、小良姜,夏末秋初采挖,除去须根及残留的鳞片,洗净,切段,晒干。气香,味辛辣,性热,有温胃散寒、消食止痛的功效,用于脘腹冷痛、胃寒呕吐、嗳气吞酸等症状。
笔筒草,别称千峰草、锉草、笔头草、笔筒草、节骨草等,为木贼科植物木贼的全草。夏季采收,除去杂质,晒干或阴干,切断段,生用。原植物喜生于山坡林下阴湿处,易生河岸湿地、溪边,或杂草地。味甘、苦,性平,浮萍醇提物有较明显的扩张血管、降压作用,并能增加冠状动脉血流量,使心率减慢。此外,还有抑制中枢神经、抗炎、收敛及利尿等作用。有清肝明目、止血、利尿通淋的功效,主治风热感冒、咳嗽、目赤肿痛、云翳等症状。
棒棒糖,是一种深受广大人们喜爱的糖果类食品,最初是一颗硬糖插在一根小棒上,后来研发出很多更好吃好玩的品种,不光小孩子深爱棒棒糖,一些童心未泯的成年人也会吃。类型有凝胶型糖果,硬糖型,牛奶型糖果,巧克力型还有牛奶加水果型。以白豆蔻、尖嘴林檎果为主要原料,人面子、高良姜、笔筒草为保健原料,生产出一种白豆蔻风味尖嘴林檎果棒棒糖,目前还未见报道和产品上市。
发明内容
本发明以白豆蔻、尖嘴林檎果为原料,同时添加人面子、高良姜、笔筒草开发出一种白豆蔻风味尖嘴林檎果棒棒糖,填补了国内使用这类原料制作棒棒糖的一项空白。
一种白豆蔻风味尖嘴林檎果棒棒糖,采用以下步骤制作:
A.尖嘴林檎果预处理:取成熟的尖嘴林檎果实,去除果柄与种子,冲洗干净,加入适量95-100℃的热水,预煮3-5分钟,后与适量水放入装有80-120目网筛的打浆机中打浆,取适量尖嘴林檎果果浆与果浆重20-25%的白糖混合搅拌,制成尖嘴林檎果白糖混合浆;
B.白豆蔻预处理:取成熟、无虫害的白豆蔻,取种仁,冲洗干净,倒入不锈钢夹层锅中,加入适量80-95℃的热水,预煮3-5分钟,后加入白豆蔻重1-2%的果酒酵母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵,取适量发酵好的白豆蔻,放入烘干机中烘干,使含水量降至8-10%,后放入装有80-120目网筛的研磨机中研磨,制得白豆蔻粉;
C.中药材预处理:按一定比例取中药材人面子、高良姜、笔筒草,加入原料中药材重10-15倍的糖水,浸泡30-40分钟,取出药材用烘干机烘干,使含水量降至10-12%,后放入装有80-100目网筛的研磨机中研磨,制成中药粉;
D.调粉:取适量白豆蔻粉、白豆蔻粉重2-3倍的面粉、35-45%的淀粉、5-8%的发酵粉、7-8%的中药粉与适量水混合搅拌,静置发酵,制成白豆蔻面粉混合糊;
E.糖棒制作:将白豆蔻面粉混合糊填充于圆柱形模具中,放入油温为80-85℃的油锅里,油炸1-3分钟定型取出,后放入油温120-150℃的油锅中复炸一次,至表面金黄,待糖棒冷却后涂上巧克力酱,放入冷冻室冷冻20-30分钟;
F.糖液制作:取木糖醇70-90重量份、纯净水30-40重量份、尖嘴林檎果白糖混合浆35-40重量份,置入溶糖锅中,加热至100-110℃,边加热边搅拌,时间为40-60分钟,制得糖液;
G.成型、冷却:将糖液倒入棒棒糖模具中,插入冷冻后的巧克力糖棒,再放入冷冻室冷冻成型,制得白豆蔻风味尖嘴林檎果棒棒糖;
H.包装、贮存:将白豆蔻风味尖嘴林檎果棒棒糖用食品级的包装物包装,迅速封口,检验合格后置于阴凉、干燥、通风的库房中存放。
本发明所述步骤C中一定比例的中药材为以下原料重量比:人面子40-50%、高良姜30-40%、笔筒草10-30%。
本发明所述步骤D中所述淀粉为玉米、甘薯、菱角淀粉中的一种。
本发明所述步骤E中模具为直径5毫米,长度7厘米的带孔圆柱形模具。
本发明的作用机理:
白豆蔻,行气温中、开胃消食;尖嘴林檎果,健脾消积;人面子,健脾消食、生津止渴;高良姜,温胃散寒、消食止痛;笔筒草,清肝明目、止血、利尿通淋,利用以上五味中药相互配伍,协同生效,通过调节肝的升发,促进脾的健运,以达开胃消食的功效。
本发明以白豆蔻、尖嘴林檎果为原料,同时添加人面子、高良姜、笔筒草开发出一种白豆蔻风味尖嘴林檎果棒棒糖。其充分利用白豆蔻、尖嘴林檎果的营养价值,与中药相互配伍,协同增效,具有开胃消食的功效。发明中,将常用的塑料棒,换成用面粉与白豆蔻粉等特制的糖棒并辅以巧克力包裹,为棒棒糖提供较新颖的吃法,在吃完糖果时还能享用糖棒,十分特别,而尖嘴林檎果发酵后口感更加独特并且保健功能突出,长期食用可明显改善消化不良人群的不适。其制作工艺简单,易于实现,经济效益、社会效益显著,可批量生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种白豆蔻风味尖嘴林檎果棒棒糖,采用以下步骤制作:
A.尖嘴林檎果预处理:取成熟的尖嘴林檎果实,去除果柄与种子,冲洗干净,加入适量95℃的热水,预煮3分钟,后与适量水放入装有80目网筛的打浆机中打浆,取适量尖嘴林檎果果浆与果浆重20%的白糖混合搅拌,制成尖嘴林檎果白糖混合浆;
B.白豆蔻预处理:取成熟、无虫害的白豆蔻,取种仁,冲洗干净,倒入不锈钢夹层锅中,加入适量80℃的热水,预煮3分钟,后加入白豆蔻重1%的果酒酵母,密封静置发酵,待酒精度达到0.5%体积比,结束发酵,取适量发酵好的白豆蔻,放入烘干机中烘干,使含水量降至8%,后放入装有80目网筛的研磨机中研磨,制得白豆蔻粉;
C.中药材预处理:按重量比例取中药材人面子45%、高良姜35%、笔筒草20%,加入原料中药材重10倍的糖水,浸泡30分钟,取出药材用烘干机烘干,使含水量降至10%,后放入装有80目网筛的研磨机中研磨,制成中药粉;
D.调粉:取适量白豆蔻粉、白豆蔻粉重2倍的面粉、35%的淀粉、5%的发酵粉、7%的中药粉与适量水混合搅拌,静置发酵,制成白豆蔻面粉混合糊;
E.糖棒制作:将白豆蔻面粉混合糊填充于圆柱形模具中,放入油温为80℃的油锅里,油炸3分钟定型取出,后放入油温120℃的油锅中复炸一次,至表面金黄,待糖棒冷却后涂上巧克力酱,放入冷冻室冷冻20分钟;
F.糖液制作:取木糖醇70千克、纯净水30千克、尖嘴林檎果白糖混合浆35千克,置入溶糖锅中,加热至100℃,边加热边搅拌,时间为40分钟,制得糖液;
G.成型、冷却:将糖液倒入棒棒糖模具中,插入冷冻后的巧克力糖棒,再放入冷冻室冷冻成型,制得白豆蔻风味尖嘴林檎果棒棒糖;
H.包装、贮存:将白豆蔻风味尖嘴林檎果棒棒糖用食品级的包装物包装,迅速封口,检验合格后置于阴凉、干燥、通风的库房中存放。
本发明实施例1经28位消化不良人群,连续食用10天,每日10克,症状明显缓解人数为18人,有效率为64.29%;连续食用20天,每日20克,症状明显缓解人数为20人,有效率为71.43%。
实施例2,一种白豆蔻风味尖嘴林檎果棒棒糖,采用以下步骤制作:
A.尖嘴林檎果预处理:取成熟的尖嘴林檎果实,去除果柄与种子,冲洗干净,加入适量98℃的热水,预煮4分钟,后与适量水放入装有100目网筛的打浆机中打浆,取适量尖嘴林檎果果浆与果浆重23%的白糖混合搅拌,制成尖嘴林檎果白糖混合浆;
B.白豆蔻预处理:取成熟、无虫害的白豆蔻,取种仁,冲洗干净,倒入不锈钢夹层锅中,加入适量90℃的热水,预煮4分钟,后加入白豆蔻重1.5%的果酒酵母,密封静置发酵,待酒精度达到0.8%体积比,结束发酵,取适量发酵好的白豆蔻,放入烘干机中烘干,使含水量降至9%,后放入装有100目网筛的研磨机中研磨,制得白豆蔻粉;
C.中药材预处理:按重量比例取中药材人面子25%、高良姜20%、笔筒草10%、山柰30%、麦冬15%,加入原料中药材重12倍的糖水,浸泡35分钟,取出药材用烘干机烘干,使含水量降至11%,后放入装有100目网筛的研磨机中研磨,制成中药粉;
D.调粉:取适量白豆蔻粉、白豆蔻粉重2倍的面粉、40%的淀粉、7%的发酵粉、7%的中药粉与适量水混合搅拌,静置发酵,制成白豆蔻面粉混合糊;
E.糖棒制作:将白豆蔻面粉混合糊填充于圆柱形模具中,放入油温为82℃的油锅里,油炸2分钟定型取出,后放入油温130℃的油锅中复炸一次,至表面金黄,待糖棒冷却后涂上巧克力酱,放入冷冻室冷冻25分钟;
F.糖液制作:取木糖醇80千克、纯净水35千克、尖嘴林檎果白糖混合浆38千克,置入溶糖锅中,加热至105℃,边加热边搅拌,时间为50分钟,制得糖液;
G.成型、冷却:将糖液倒入棒棒糖模具中,插入冷冻后的巧克力糖棒,再放入冷冻室冷冻成型,制得白豆蔻风味尖嘴林檎果棒棒糖;
H.包装、贮存:将白豆蔻风味尖嘴林檎果棒棒糖用食品级的包装物包装,迅速封口,检验合格后置于阴凉、干燥、通风的库房中存放。
山柰,是姜科山柰属多年生低矮草本植物,根茎块状,单生或数枚连接,芳香。果为蒴果,花期8-9月,根茎为芳香健胃剂,有散寒,去湿,温脾胃,辟恶气的功用,亦可作调味香料。从根茎中提取出来的芳香油,可作调香原料,定香力强。味辛,性温,有行气温中、消食、止痛的功效,用于胸膈胀满、脘腹冷痛、寒湿吐泻、跌打损伤、牙痛等症。
麦冬,百合科沿阶草属多年生常绿草本植物,根较粗,中间或近末端常膨大成椭圆形或纺锤形的小块根,茎很短,叶基生成丛,禾叶状,苞片披针形,先端渐尖,种子球形,花期5-8月,果期8-9月。麦冬味甘、微苦,性微寒,具有生津解渴、润肺止咳的功效,主治肺燥干咳、心烦失眠、肠燥便秘等症。
本发明实施例2的作用机理:
白豆蔻,行气温中、开胃消食;尖嘴林檎果,健脾消积;人面子,健脾消食、生津止渴;高良姜,温胃散寒、消食止痛;笔筒草,清肝明目、止血、利尿通淋;山柰,行气温中、消食、止痛;麦冬,生津解渴、润肺止咳,利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达开胃消食的功效。
本发明实施例2经32位消化不良人群,连续食用10天,每日10克,症状明显缓解人数为23人,有效率为71.88%;连续食用20天,每日20克,症状明显缓解人数为26人,有效率为81.25%。
实施例3,一种白豆蔻风味尖嘴林檎果棒棒糖,采用以下步骤制作:
A.尖嘴林檎果预处理:取成熟的尖嘴林檎果实,去除果柄与种子,冲洗干净,加入适量100℃的热水,预煮5分钟,后与适量水放入装有120目网筛的打浆机中打浆,取适量尖嘴林檎果果浆与果浆重25%的白糖混合搅拌,制成尖嘴林檎果白糖混合浆;
B.白豆蔻预处理:取成熟、无虫害的白豆蔻,取种仁,冲洗干净,倒入不锈钢夹层锅中,加入适量95℃的热水,预煮5分钟,后加入白豆蔻重2%的果酒酵母,密封静置发酵,待酒精度达到1%体积比,结束发酵,取适量发酵好的白豆蔻,放入烘干机中烘干,使含水量降至10%,后放入装有120目网筛的研磨机中研磨,制得白豆蔻粉;
C.中药材预处理:按重量比例取中药材人面子25%、高良姜20%、笔筒草5%、山柰17%、麦冬10%、白茯苓15%、芡实8%,加入原料中药材重15倍的糖水,浸泡40分钟,取出药材用烘干机烘干,使含水量降至12%,后放入装有100目网筛的研磨机中研磨,制成中药粉;
D.调粉:取适量白豆蔻粉、白豆蔻粉重3倍的面粉、45%的淀粉、8%的发酵粉、8%的中药粉与适量水混合搅拌,静置发酵,制成白豆蔻面粉混合糊;
E.糖棒制作:将白豆蔻面粉混合糊填充于圆柱形模具中,放入油温为85℃的油锅里,油炸1分钟定型取出,后放入油温150℃的油锅中复炸一次,至表面金黄,待糖棒冷却后涂上巧克力酱,放入冷冻室冷冻30分钟;
F.糖液制作:取木糖醇90千克、纯净水40千克、尖嘴林檎果白糖混合浆40千克,置入溶糖锅中,加热至110℃,边加热边搅拌,时间为60分钟,制得糖液;
G.成型、冷却:将糖液倒入棒棒糖模具中,插入冷冻后的巧克力糖棒,再放入冷冻室冷冻成型,制得白豆蔻风味尖嘴林檎果棒棒糖;
H.包装、贮存:将白豆蔻风味尖嘴林檎果棒棒糖用食品级的包装物包装,迅速封口,检验合格后置于阴凉、干燥、通风的库房中存放。
白茯苓,属百合目,百合科攀援灌木,花期2-5月,果期9-11月。完整的茯苓呈类圆形、椭圆形、扁圆形或不规则团块,大小不一。外皮薄,棕褐色或黑棕色,粗糙,具皱纹和缢缩,有时部分剥落。气微,味淡,嚼之粘牙。白茯苓味甘、性平,具有渗湿利水、健脾和胃的功效,主治心悸不安、失眠健忘、遗精白浊等症。
芡实,别名鸡头米、鸡头苞、鸡头莲,为睡莲科植物芡的成熟种仁,是一年生大型水生草本。花期7-8月,果期8-9月。味甘,涩,性平。归脾、肾经。具有益肾固精,补脾止泻,祛湿止带的功能。生品性平,涩而不滞,补脾肾而兼能祛湿。炒后性偏温,气香,增强补脾和固涩作用,清炒芡实和麸炒芡实的功用相似,均以补脾和固涩力胜。
本发明实施例3的作用机理:
白豆蔻,行气温中、开胃消食;尖嘴林檎果,健脾消积;人面子,健脾消食、生津止渴;高良姜,温胃散寒、消食止痛;笔筒草,清肝明目、止血、利尿通淋;山柰,行气温中、消食、止痛;麦冬,生津解渴、润肺止咳;白茯苓,渗湿利水、健脾和胃;芡实,益肾固精,利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,肾的封藏,促进脾的健运,以达开胃消食的功效。
本发明实施例3经35位消化不良人群,连续食用10天,每日10克,症状明显缓解人数为29人,有效率为82.86%;连续食用20天,每日20克,症状明显缓解人数为32人,有效率为91.43%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (4)
1.一种白豆蔻风味尖嘴林檎果棒棒糖,其特征在于,采用以下步骤制作:
A.尖嘴林檎果预处理:取成熟的尖嘴林檎果实,去除果柄与种子,冲洗干净,加入适量95-100℃的热水,预煮3-5分钟,后与适量水放入装有80-120目网筛的打浆机中打浆,取适量尖嘴林檎果果浆与果浆重20-25%的白糖混合搅拌,制成尖嘴林檎果白糖混合浆;
B.白豆蔻预处理:取成熟、无虫害的白豆蔻,取种仁,冲洗干净,倒入不锈钢夹层锅中,加入适量80-95℃的热水,预煮3-5分钟,后加入白豆蔻重1-2%的果酒酵母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵,取适量发酵好的白豆蔻,放入烘干机中烘干,使含水量降至8-10%,后放入装有80-120目网筛的研磨机中研磨,制得白豆蔻粉;
C.中药材预处理:按一定比例取中药材人面子、高良姜、笔筒草,加入原料中药材重10-15倍的糖水,浸泡30-40分钟,取出药材用烘干机烘干,使含水量降至10-12%,后放入装有80-100目网筛的研磨机中研磨,制成中药粉;
D.调粉:取适量白豆蔻粉、白豆蔻粉重2-3倍的面粉、35-45%的淀粉、5-8%的发酵粉、7-8%的中药粉与适量水混合搅拌,静置发酵,制成白豆蔻面粉混合糊;
E.糖棒制作:将白豆蔻面粉混合糊填充于圆柱形模具中,放入油温为80-85℃的油锅里,油炸1-3分钟定型取出,后放入油温120-150℃的油锅中复炸一次,至表面金黄,待糖棒冷却后涂上巧克力酱,放入冷冻室冷冻20-30分钟;
F.糖液制作:取木糖醇70-90重量份、纯净水30-40重量份、尖嘴林檎果白糖混合浆35-40重量份,置入溶糖锅中,加热至100-110℃,边加热边搅拌,时间为40-60分钟左右,制得糖液;
G.成型、冷却:将糖液倒入棒棒糖模具中,插入冷冻后的巧克力糖棒,再放入冷冻室冷冻成型,制得白豆蔻风味尖嘴林檎果棒棒糖;
H.包装、贮存:将白豆蔻风味尖嘴林檎果棒棒糖用食品级的包装物包装,迅速封口,检验合格后置于阴凉、干燥、通风的库房中存放。
2.根据权利要求1所述的一种白豆蔻风味尖嘴林檎果棒棒糖,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比:人面子40-50%、高良姜30-40%、笔筒草10-30%。
3.根据权利要求1所述的一种白豆蔻风味尖嘴林檎果棒棒糖,其特征在于:所述步骤D中所述淀粉为玉米、甘薯、菱角淀粉中的一种。
4.根据权利要求1所述的一种白豆蔻风味尖嘴林檎果棒棒糖,其特征在于:所述步骤E中模具为直径5毫米,长度7厘米的带孔圆柱形模具。
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