CN106720876A - Fresh flower crisp sweets and preparation method thereof - Google Patents
Fresh flower crisp sweets and preparation method thereof Download PDFInfo
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- CN106720876A CN106720876A CN201611175065.5A CN201611175065A CN106720876A CN 106720876 A CN106720876 A CN 106720876A CN 201611175065 A CN201611175065 A CN 201611175065A CN 106720876 A CN106720876 A CN 106720876A
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- fresh flower
- woollen
- sugar
- flower
- sesame
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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
Abstract
In order to solve do not have fresh flower crisp sweets product on existing market, the present invention proposes a kind of fresh flower crisp sweets and preparation method thereof.A kind of fresh flower crisp sweets of the present invention, including one or more in fresh flower woollen, sugar, oil, nut or sesame, the weight portion of its constitutive material is：50 ~ 80 parts of 5 ~ 15 parts of fresh flower woollen, 20 ~ 40 parts of sugar, 2 ~ 5 parts of oil, nut or sesame, the fresh flower woollen is squeezed the water out by fresh flower, after making its moisture content less than 70%, adds white wine and sugar to carry out salted, wherein, fresh flower, sugar, the mass ratio of white wine are 1:2~3:0.02 ~ 0.03, salting period is 10 ~ 35 days；Wherein, it is a part for total addition sugar that fresh flower woollen pickles sugar used.Fresh flower crisp sweets made by the present invention at utmost remain the fragrance and nutritional ingredient of fresh flower, taste, fragrant and sweet crisp, profusely fragrance.
Description
Technical field
The present invention relates to field of food, more particularly to fresh flower crisp sweets and preparation method thereof.
Background technology
Flower, gorgeous, graceful unique, fragrance is strong fragrant, vigorous, not only gives the enjoyment of U.S., and fresh flower is rich
Containing protein, fat, starch, several amino acids and vitamin, the human body such as also abundant macroelement and trace element must not
Can much less plant nutritional ingredient, with certain medical value and healthcare function.Fresh flower is contained within 22 kinds of amino of needed by human body
The biologies such as acid, 16 kinds of vitamins, 27 kinds of macro- and trace-elements, and various lipoids, nucleic acid, auxin, enzyme and antibiotic
Active component.Recent research is learnt in spending and is also lived containing enhancing human body constitution and the vital high-performance bio of guarantee human health
Property material (alkaloids).Flowers also have the pharmacological function of uniqueness, and many fresh flowers are not only clearing heat and detoxicating, the work(of qi-regulating blood-nourishing
Effect, also clearing gallbladder invigorating the spleen, the effect of anticancer of refreshing oneself, often to eat fresh flower can strengthen it is immune, get rid of illness lengthen one's life, skin maintenance.
Fresh flower is environmentally sensitive, and the florescence is short, few by the chance of environmental pollution, and the fresh flower of normal development is real green food
Product, are that modern pursues natural food, the good merchantable brand of nutrient laden.Fresh flower product is eaten using the pollution-free ecological of strict plantation
Fresh flower goes out with modern crafts exploitation and composition, and it is considered as the new trend of 21 century food consumption, is the one of modern cuisines
Megatrend, and turned into international upsurge, edible flower has become food still.Existing in the market also has some flowers foods, such as
Yunnan flower cake, but fresh flower crisp sweets do not have been reported that also.
But the food in the market combining flower with crisp sweets is considerably less, and how to keep fragrance and the battalion of fresh flower
Form point, be also a more scabrous problem.
The content of the invention
In order to solve do not have fresh flower crisp sweets product on existing market, the present invention proposes a kind of fresh flower crisp sweets and its preparation side
Method.
A kind of fresh flower crisp sweets of the present invention, including one or more in fresh flower woollen, sugar, oil, nut or sesame, its composition
The weight portion of raw material is：50~80 parts of 5~15 parts of fresh flower woollen, 20~40 parts of sugar, 2~5 parts of oil, nut or sesame are described fresh
Flower woollen is squeezed the water out by fresh flower, after making its moisture content less than 70%, adds white wine and sugar to carry out salted, wherein, it is fresh
Flower, sugar, the mass ratio of white wine are 1:2~3:0.02~0.03, salting period is 10~35 days；Wherein, fresh flower woollen pickles institute
With sugar a sugared part is added for total.
Further, the weight portion of the raw material of the fresh flower crisp sweets is：9 parts of fresh flower woollen, sugar 30 parts, oil 3 parts, nut or
58 parts of one or more in sesame.
Further, the fresh flower woollen is sweet osmanthus woollen, lotus woollen, rose woollen, Jasmine woollen, chrysanthemum hair
One or more in material and pomegranate flower woollen.
Further, the nut is one or more in peanut, walnut and almond.
Further, the oil is one or more in vegetable oil and animal oil.
Further, the sugar is one or more in white granulated sugar and maltose.
Present invention additionally comprises the preparation method of above-mentioned fresh flower crisp sweets, comprise the following steps：
The preparation of A, fresh flower woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the fresh flower just plucked；
A2, flower is rubbed, the fresh flower chosen in step A1 is put into mixer, be stirred with 30-60 revs/min of rotating speed
20-40 minutes, rub out the moisture of fresh flower；
A3, crowded flower, the petal mixed in step A2 is extruded, and removes the moisture of fresh flower, and moisture content is low in making petal
In 70%；
A4, pickle, white wine and sugar will be added to be pickled in the fresh flower after being squeezed the water out in step A3, wherein, fresh flower,
Sugar, the mass ratio of white wine are 1:2~3：0.02~0.03；Fresh flower woollen is obtained after pickling 10-35 days.
B, nut or sesame are carried out into baking or frying, are made sauce or particle,
By peanut in 140-150 DEG C parch 20-30 minutes, peanut butter is made after cooling or peanut grain is standby；
Or by walnut in 140-170 DEG C frying 2-6 minutes, be made walnut cream or walnut granule be standby；
Or by sesame in 150-180 DEG C parch 25-40 minutes, sesame paste is made after cooling or fragrant sesame seed is standby；
Or by almond in 140-160 DEG C parch 15-30 minutes, be made apricot kernel butter or almond grain it is standby；
C, the sugared, oily of surplus is put into pot in proportion, big fire is brewed into liquid glucose；
D, when liquid glucose temperature rises to 1135-160 DEG C, add the fresh flower woollen prepared by step A, quickly endure and mix 10-15
Second；
In E, 135-160 DEG C of holding, the nut spreads prepared in addition step B or sesame paste or nut bits or fragrant sesame seed
One or more, quickly it is stirred until homogeneous state；
F, it is cooled to room temperature；
G, shaping：Either manually or mechanically it is cut into square, bar shaped, bulk；
H, packaging.
Further, nut or sesame are carried out into baking or frying in the step B, is made sauce or particle, preferred scheme
For：
By peanut in 145 DEG C of parch 25 minutes, the compound that peanut butter and peanut grain are made after cooling is standby, wherein, flower
Raw sauce is 3 with the mass ratio of peanut grain:7；
Or by walnut in 155 DEG C of fryings 4 minutes, the compound for being made walnut cream and walnut granule is standby, wherein, walnut cream with
The mass ratio of walnut granule is 3:7；
Or by sesame in 165 DEG C of parch 30 minutes, the compound that sesame paste and fragrant sesame seed are made after cooling is standby；Its
In, sesame paste is 4 with the mass ratio of fragrant sesame seed:6；
Or by almond in 150 DEG C of parch 22 minutes, the compound for being made apricot kernel butter and almond grain is standby；Wherein, apricot kernel butter
Or the mass ratio of almond grain is 3:7.
Further, the preferred bill of the step D is：When liquid glucose temperature rises to 155 DEG C, add prepared by step A
Fresh flower woollen, quickly endure and mix 12 seconds.
Further, temperature is 155 DEG C in the step E.
Fresh flower crisp sweets made by the present invention at utmost remain the fragrance and nutritional ingredient of fresh flower, taste, fragrant and sweet
It is crisp, it is profusely fragrant.
Specific embodiment
Embodiment 1：
This fresh flower crisp sweets are by 15 parts of Jasmine woollen, 50 parts of peanut, 5 parts of oil, 20 parts of compositions of white granulated sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of Jasmine woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the Jasmine just plucked；
A2, flower is rubbed, the Jasmine chosen in step A1 is put into mixer, be stirred with 30 revs/min of rotating speed
40 minutes, rub out the moisture of Jasmine；
A3, crowded flower, the jasmine petal mixed in step A2 is extruded, and removes the moisture of Jasmine, makes to contain in petal
Water rate is less than 70%；
A4, pickle, white wine and white granulated sugar will be added to be pickled in the Jasmine after being squeezed the water out in step A3, wherein,
Jasmine, white granulated sugar, the mass ratio of white wine are 1:3：0.03；Jasmine woollen is obtained after pickling 10 days.
2nd, peanut was made peanut butter in 150 DEG C of parch 20 minutes after cooling；
3rd, oily and remaining white granulated sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 135 DEG C, the fresh flower woollen prepared by step 1 is added, quickly endures and mix 15 seconds；
5th, 135 DEG C are kept, peanut butter is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 2：
This fresh flower crisp sweets are by 10 parts of Jasmine woollen, 80 parts of peanut, 3.5 parts of oil, 40 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of Jasmine woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the Jasmine just plucked；
A2, flower is rubbed, the Jasmine that will be chosen in step 1 is put into mixer, is stirred with 60 revs/min of rotating speed
120 minutes, rub out the moisture of Jasmine；
A3, crowded flower, the jasmine petal mixed in step A2 is extruded, and removes the moisture of Jasmine, makes to contain in petal
Water rate is less than 60%；
A4, pickle, white wine and sugar will be added to be pickled in the Jasmine after being squeezed the water out in step A3, wherein, jasmine
Flower, sugar, the mass ratio of white wine are 1:2：0.02；Jasmine woollen is obtained after pickling 35 days.
2nd, peanut was made peanut grain in 140 DEG C of parch 30 minutes after cooling；
3rd, oily and remaining white granulated sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 160 DEG C, the fresh flower woollen prepared by step 1 is added, quickly endures and mix 10 seconds；
5th, 160 DEG C are kept, peanut grain is prepared in addition step B, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 3：
This fresh flower crisp sweets are by 5 parts of sweet osmanthus woollen, 70 parts of peanut, 2 parts of oil, 33 parts of compositions of white granulated sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of sweet osmanthus woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the sweet osmanthus just plucked；
A2, flower is rubbed, the sweet osmanthus chosen in step A1 is put into mixer, 30 are stirred with 45 revs/min of rotating speed
Minute, rub out the moisture of sweet osmanthus；
A3, crowded flower, the sweet osmanthus valve that will be mixed in step A2 are extruded, and remove the moisture of sweet osmanthus, make moisture content in petal
Less than 40%；
A4, pickle, white wine and sugar will be added to be pickled in the sweet osmanthus after being squeezed the water out in step A3, wherein, sweet osmanthus,
Sugar, the mass ratio of white wine are 1:3：0.03；Sweet osmanthus woollen is obtained after pickling 20 days.
2nd, peanut was made peanut butter and peanut grain in 145 DEG C of parch 25 minutes after cooling, wherein；Peanut butter and peanut
The mass ratio of grain is 3:7；
3rd, oily and remaining white granulated sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 155 DEG C, the fresh flower woollen prepared by step 1 is added, quickly endures and mix 12 seconds；
5th, 155 DEG C are kept, peanut butter and peanut grain is prepared in addition step B, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 4：
This fresh flower crisp sweets are by 15 parts of lotus woollen, 50 parts of walnut, 5 parts of oil, 20 parts of compositions of white granulated sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of lotus woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the lotus just plucked；
A2, flower is rubbed, the lotus chosen in step A1 is put into mixer, 20 are stirred with 50 revs/min of rotating speed
Minute, rub out the moisture of lotus；
A3, crowded flower, the Flos Nelumbinis one mixed in step A2 is extruded, and removes the moisture of lotus, makes moisture content in petal
Less than 50%；
A4, pickle, white wine and sugar will be added to be pickled in the lotus after being squeezed the water out in step A3, wherein, lotus,
Sugar, the mass ratio of white wine are 1:2.5：0.025；Lotus woollen is obtained after pickling 25 days.
2nd, walnut was made walnut cream in 170 DEG C of fryings 2 minutes after cooling；
3rd, oily and remaining white granulated sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 145 DEG C, the lotus woollen prepared by step 1 is added, quickly endures and mix 12 seconds；
5th, 145 DEG C are kept, walnut cream is prepared in addition step B, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk
8th, pack.
Embodiment 5：
This fresh flower crisp sweets are by 8 parts of rose woollen, 65 parts of walnut, 4 parts of oil, 35 parts of compositions of white granulated sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of rose woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the rose just plucked；
A2, flower is rubbed, the rose chosen in step A1 is put into mixer, be stirred with 40 revs/min of rotating speed
22 minutes, rub out the moisture of rose；
A3, crowded flower, the roseleaf mixed in step A2 is extruded, and removes the moisture of rose, makes to contain in petal
Water rate is less than 55%；
A4, pickle, white wine and sugar will be added to be pickled in the rose after being squeezed the water out in step A3, wherein, rose
Flower, sugar, the mass ratio of white wine are 1:2.2：0.028；Rose woollen is obtained after pickling 16 days.
2nd, walnut was made walnut granule in 140 DEG C of fryings 6 minutes after cooling；
3rd, oily and remaining white granulated sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 140 DEG C, the rose woollen prepared by step 1 is added, quickly endures and mix 14 seconds；
5th, 140 DEG C are kept, walnut cream is prepared in addition step B, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk
8th, pack.
Embodiment 6：
This fresh flower crisp sweets are by 9 parts of sweet osmanthus woollen, 58 parts of walnut, 3 parts of oil, 30 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of sweet osmanthus woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the sweet osmanthus just plucked；
A2, flower is rubbed, the sweet osmanthus chosen in step A1 is put into mixer, 28 are stirred with 35 revs/min of rotating speed
Minute, rub out the moisture of sweet osmanthus；
A3, crowded flower, the sweet osmanthus valve that will be mixed in step A2 are extruded, and remove the moisture of sweet osmanthus, make moisture content in petal
Less than 30%；
A4, pickle, white wine and sugar will be added to be pickled in the sweet osmanthus after being squeezed the water out in step A3, wherein, sweet osmanthus,
Sugar, the mass ratio of white wine are 1:2.7：0.02；Sweet osmanthus woollen is obtained after pickling 12 days.
2nd, walnut cream and walnut granule are made by walnut in 155 DEG C of fryings 4 minutes, after cooling, the matter of walnut cream and walnut granule
Amount is than being 3:7；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 155 DEG C, the sweet osmanthus woollen prepared by step 1 is added, quickly endures and mix 14 seconds；
5th, 155 DEG C are kept, walnut cream and walnut granule is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 7：
This fresh flower crisp sweets are by 15 parts of chrysanthemum woollen, 50 parts of sesame, 5 parts of oil, 20 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of chrysanthemum woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the chrysanthemum just plucked；
A2, flower is rubbed, the chrysanthemum chosen in step A1 is put into mixer, 30 are stirred with 30 revs/min of rotating speed
Minute, rub out the moisture of chrysanthemum；
A3, crowded flower, the daisy_petal part mixed in step A2 is extruded, and removes the moisture of chrysanthemum, makes moisture content in petal
Less than 45%；
A4, pickle, white wine and sugar will be added to be pickled in the chrysanthemum after being squeezed the water out in step A3, wherein, chrysanthemum,
Sugar, the mass ratio of white wine are 1:3：0.03；Chrysanthemum woollen is obtained after pickling 10 days.
2nd, sesame was made sesame paste in 150 DEG C of parch 40 minutes after cooling；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 150 DEG C, the fresh flower woollen prepared by step 1 is added, quickly endures and mix 15 seconds；
5th, 150 DEG C are kept, sesame paste is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 8：
This fresh flower crisp sweets are by 11 parts of pomegranate flower woollen, 62 parts of sesame, 4.2 parts of oil, 37 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of pomegranate flower woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the pomegranate flower just plucked；
A2, flower is rubbed, the pomegranate flower chosen in step A1 is put into mixer, be stirred with 60 revs/min of rotating speed
15 minutes, rub out the moisture of pomegranate flower；
A3, crowded flower, the pomegranate petal that will be mixed in step A2 are extruded, and remove the moisture of pomegranate flower, make to contain in petal
Water rate is less than 70%；
A4, pickle, white wine and sugar will be added to be pickled in the pomegranate flower after being squeezed the water out in step A3, wherein, pomegranate
Flower, sugar, the mass ratio of white wine are 1:2：0.02；Pomegranate flower woollen is obtained after pickling 35 days.
2nd, sesame was made sesame seed in 180 DEG C of parch 25 minutes after cooling；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 160 DEG C, the fresh flower woollen prepared by step 1 is added, quickly endures and mix 10 seconds；
5th, 160 DEG C are kept, sesame seed is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 9：
This fresh flower crisp sweets are by 10 parts of sweet osmanthus woollen, 65 parts of sesame, 3.5 parts of oil, 35 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of sweet osmanthus woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the sweet osmanthus just plucked；
A2, flower is rubbed, the sweet osmanthus chosen in step A1 is put into mixer, 20 are stirred with 45 revs/min of rotating speed
Minute, rub out the moisture of sweet osmanthus；
A3, crowded flower, the sweet osmanthus valve that will be mixed in step A2 are extruded, and remove the moisture of sweet osmanthus, make moisture content in petal
Less than 30%；
A4, pickle, white wine and sugar will be added to be pickled in the sweet osmanthus after being squeezed the water out in step A3, wherein, sweet osmanthus,
Sugar, the mass ratio of white wine are 1:3：0.03；Sweet osmanthus woollen is obtained after pickling 20 days.
2nd, sesame was made sesame paste and sesame seed in 165 DEG C of bakings 30 minutes after cooling, wherein；Sesame paste and sesame
The mass ratio of grain is 4:6；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 150 DEG C, the sweet osmanthus woollen prepared by step 1 is added, quickly endures and mix 12 seconds；
5th, 150 DEG C are kept, sesame paste and sesame seed is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
Embodiment 10：
This fresh flower crisp sweets are by 15 parts of lotus woollen, 55 parts of almond, 4.5 parts of oil, 25 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of lotus woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the lotus just plucked；
A2, flower is rubbed, the lotus chosen in step A1 is put into mixer, 20 are stirred with 50 revs/min of rotating speed
Minute, rub out the moisture of lotus；
A3, crowded flower, the Flos Nelumbinis one mixed in step A2 is extruded, and removes the moisture of lotus, makes moisture content in petal
Less than 40%；
A4, pickle, white wine and sugar will be added to be pickled in the lotus after being squeezed the water out in step A3, wherein, lotus,
Sugar, the mass ratio of white wine are 1:2.5：0.025；Lotus woollen is obtained after pickling 25 days.
2nd, almond was made apricot kernel butter in 160 DEG C of parch 15 minutes after cooling；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 145 DEG C, the lotus woollen prepared by step 1 is added, quickly endures and mix 12 seconds；
5th, 145 DEG C are kept, apricot kernel butter is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk
8th, pack.
Embodiment 11：
This fresh flower crisp sweets are by 8 parts of rose woollen, 65 parts of almond, 4 parts of oil, 35 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of rose woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the rose just plucked；
A2, flower is rubbed, the rose chosen in step A1 is put into mixer, be stirred with 40 revs/min of rotating speed
22 minutes, rub out the moisture of rose；
A3, crowded flower, the roseleaf mixed in step A2 is extruded, and removes the moisture of rose, makes to contain in petal
Water rate is less than 55%；
A4, pickle, white wine and sugar will be added to be pickled in the rose after being squeezed the water out in step A3, wherein, rose
Flower, sugar, the mass ratio of white wine are 1:2.2：0.028；Rose woollen is obtained after pickling 16 days.
2nd, by almond in 140 DEG C of bakings 30 minutes, almond grain is made after cooling；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 1145 DEG C, the rose woollen prepared by step 1 is added, quickly endures and mix 14 seconds；
5th, 145 DEG C are kept, apricot kernel butter is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk
8th, pack.
Embodiment 12：
This fresh flower crisp sweets are by 8 parts of sweet osmanthus woollen, 65 parts of almond, 4 parts of oil, 35 parts of compositions of sugar.
The preparation method of this fresh flower crisp sweets is：
1st, the preparation of sweet osmanthus woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the sweet osmanthus just plucked；
A2, flower is rubbed, the sweet osmanthus chosen in step A1 is put into mixer, 28 are stirred with 35 revs/min of rotating speed
Minute, rub out the moisture of sweet osmanthus；
A3, crowded flower, the sweet osmanthus valve that will be mixed in step A2 are extruded, and remove the moisture of sweet osmanthus, make moisture content in petal
Less than 38%；
A4, pickle, white wine and sugar will be added to be pickled in the sweet osmanthus after being squeezed the water out in step A3, wherein, sweet osmanthus,
Sugar, the mass ratio of white wine are 1:2.7：0.02；Sweet osmanthus woollen is obtained after pickling 12 days.
2nd, apricot kernel butter and almond grain are made by almond in 150 DEG C of bakings 22 minutes, after cooling, the matter of apricot kernel butter and almond grain
Amount is than being 3:7；
3rd, oily and remaining sugar is put into pot, big fire is brewed into liquid glucose, a small amount of water can be added as needed；
4th, when liquid glucose temperature rises to 155 DEG C, the sweet osmanthus woollen prepared by step 1 is added, quickly endures and mix 14 seconds；
5th, 155 DEG C are kept, apricot kernel butter and almond grain is prepared in addition step 2, be quickly stirred until homogeneous state；
6th, it is cooled to room temperature；
7th, it is molded：Either manually or mechanically it is cut into square, bar shaped, bulk；
8th, pack.
The close food of embodiment 1-12 samples and in the market is removed and give the people of random sampling after packaging and foretaste, fed back
Situation is as follows：
Fresh flower crisp sweets made by the present invention at utmost remain the fragrance and nutritional ingredient of fresh flower, taste, fragrant and sweet
It is crisp, it is profusely fragrant, hence it is evident that better than similar-type products.
Finally, in addition it is also necessary to it is noted that listed above is only several specific embodiments of the invention.Obviously, this hair
Bright to be not limited to above example, one of ordinary skill in the art can directly derive from present disclosure or associate
All technical schemes, are considered as within protection scope of the present invention.
Claims (10)
1. a kind of fresh flower crisp sweets, including one or more in fresh flower woollen, sugar, oil, nut or sesame, the weight of its constitutive material
Measuring part is：5~15 parts of fresh flower woollen, 20~40 parts of sugar, 2~5 parts of oil, 50~80 parts of nut or sesame, the fresh flower woollen is
Squeezed the water out by fresh flower, make its moisture content salted less than after 70%, adding white wine and sugar to carry out, wherein, it is fresh flower, sugar, white
The mass ratio of wine is 1:2~3:0.02~0.03, salting period is 10~35 days；Wherein, it is total that fresh flower woollen pickles sugar used
Add a part for sugar.
2. fresh flower crisp sweets according to claim 1, it is characterised in that：The weight portion of the raw material of the fresh flower crisp sweets is：It is fresh
9 parts of woollen of flower, 30 parts of sugar, 3 parts of oil, 58 parts of one or more in nut or sesame.
3. fresh flower crisp sweets according to claim 1 and 2, it is characterised in that：The fresh flower woollen is sweet osmanthus woollen, lotus hair
One or more in material, rose woollen, Jasmine woollen, chrysanthemum woollen and pomegranate flower woollen.
4. fresh flower crisp sweets according to claim 1 and 2, it is characterised in that：The nut is in peanut, walnut and almond
One or more.
5. fresh flower crisp sweets according to claim 1 and 2, it is characterised in that the oil is in vegetable oil and animal oil
Plant or various.
6. fresh flower crisp sweets according to claim 1 and 2, it is characterised in that the sugar is the one kind in white granulated sugar and maltose
Or it is various.
7. the preparation method of fresh flower crisp sweets described in claim 1-6, it is characterised in that comprise the following steps：
The preparation of A, fresh flower woollen
A1, sorting, selection is bright in colour, the fragrance of flowers is strong, the fresh flower just plucked；
A2, flower is rubbed, the fresh flower chosen in step A1 is put into mixer, 20- is stirred with 30-60 revs/min of rotating speed
40 minutes, rub out the moisture of fresh flower；
A3, crowded flower, the petal mixed in step A2 is extruded, and removes the moisture of fresh flower, and moisture content is less than in making petal
70%；
A4, pickle, white wine and sugar will be added to be pickled in the fresh flower after being squeezed the water out in step A3, wherein, it is fresh flower, sugar, white
The mass ratio of wine is 1:2~3：0.02~0.03；Fresh flower woollen is obtained after pickling 10-35 days.
B, nut or sesame are carried out into baking or frying, are made sauce or particle,
By peanut in 140-150 DEG C parch 20-30 minutes, peanut butter is made after cooling or peanut grain is standby；
Or by walnut in 140-170 DEG C frying 5-10 minutes, be made walnut cream or walnut granule be standby；
Or by sesame in 150-180 DEG C parch 25-40 minutes, sesame paste is made after cooling or fragrant sesame seed is standby；
Or by almond in 140-160 DEG C parch 5-10 minutes, be made apricot kernel butter or almond grain it is standby；
C, the sugared, oily of surplus is put into pot in proportion, big fire is brewed into liquid glucose；
D, when liquid glucose temperature rises to 135-160 DEG C, add the fresh flower woollen prepared by step A, quickly endure and mix 10-15 seconds；
E, 135-160 DEG C of holding, add the one kind in the nut spreads or sesame paste or nut bits or fragrant sesame seed prepared in step B
Or it is various, quickly it is stirred until homogeneous state；
F, it is cooled to room temperature；
G, shaping：Either manually or mechanically it is cut into square, bar shaped, bulk；
H, packaging.
8. preparation method according to claim 7, it is characterised in that nut or sesame are carried out into baking in the step B
Or frying, sauce or particle are made, preferred scheme is：
By peanut in 145 DEG C of parch 25 minutes, the compound that peanut butter and peanut grain are made after cooling is standby, wherein, peanut butter
It is 3 with the mass ratio of peanut grain:7；
Or by walnut in 155 DEG C of fryings 8 minutes, the compound for being made walnut cream and walnut granule is standby, wherein, walnut cream and walnut
The mass ratio of grain is 3:7；
Or by sesame in 165 DEG C of parch 30 minutes, the compound that sesame paste and fragrant sesame seed are made after cooling is standby；Wherein, sesame
Sesame paste is 4 with the mass ratio of fragrant sesame seed:6；
Or by almond in 150 DEG C of parch 22 minutes, the compound for being made apricot kernel butter and almond grain is standby；Wherein, apricot kernel butter or apricot
The mass ratio of benevolence grain is 3:7.
9. preparation method according to claim 7, it is characterised in that the preferred bill of the step D is：Treat liquid glucose temperature
When rising to 155 DEG C, the fresh flower woollen prepared by step A is added, quickly endure and mix 12 seconds.
10. preparation method according to claim 7, it is characterised in that temperature is 155 DEG C in the step E.
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Application publication date: 20170531 |