CN107125418A - 雪花糖及其制备方法 - Google Patents
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- 241000533950 Leucojum Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 25
- 241000207961 Sesamum Species 0.000 claims abstract description 23
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 241000758789 Juglans Species 0.000 claims abstract description 16
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 16
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 235000020234 walnut Nutrition 0.000 claims abstract description 16
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 15
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 15
- 235000020224 almond Nutrition 0.000 claims abstract description 15
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 6
- 235000019713 millet Nutrition 0.000 claims abstract description 6
- 238000009923 sugaring Methods 0.000 claims abstract description 6
- 235000021185 dessert Nutrition 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 238000007664 blowing Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound 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 6
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000000233 Melia azedarach Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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- 235000011837 pasties Nutrition 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
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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)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
雪花糖俗称渣子糖,是陕西省铜川市耀州区久负盛名的特色小吃。传统的雪花糖生产过程中很大一部分依靠专业的制糖人,并且口味以及配方并不太迎合现代人的喜好。本发明提供一种雪花糖的制备方法,包括以下步骤:备料果仁:将芝麻、花生、甜杏仁、核桃分别进行炒制脱皮并破碎,相应地得到芝麻仁、花生仁、杏仁、核桃仁,备用;初制糖胚:将小米浸泡后加入大麦芽浆蒸熟,再发酵,然后过滤淋糖汁并熬制,得到糖胚后拧条拉扯、冷却备用;制成雪花糖:将所述步骤(1)得到的芝麻仁20kg、花生仁5kg、杏仁2.5kg、核桃仁2.5kg,加入所述步骤(2)得到的糖胚在容器内混合烘焙,变软后揉和均匀,压成饼状,切条即为雪花糖。适应工业化生产,并且具有食疗保健功能。
Description
技术领域
本发明属于食品加工技术领域,涉及一种雪花糖及其制备方法。
背景技术
雪花糖俗称渣子糖,是陕西省铜川市耀州区久负盛名的特色小吃。每年入冬雪花飘落时开始生产,因其糖块颜色白亮,牙咬糖块时,糖渣纷落,宛如飘雪,故名雪花糖。
雪花糖的形成,有其悠久的历史,据有关史料记载至少在明代雪花糖就已经出了名。我们知道每年腊月二十三祭灶神,这个习俗现在还在延续着。雪花糖最早就是灶糖,两千多年来人们对灶糖非常重视,倾力加工和改进,耀州的雪花糖就是在两千多年的发展中产生的,大致经历了灶糖——麻糖——雪花糖三个阶段,传统的雪花糖生产过程中很大一部分依靠专业的制糖人,并且口味以及配方并不太迎合现代人的喜好。
发明内容
本发明的目的是提供一种雪花糖及其制备方法,解决了现有技术中存在的问题。
为达到上述目的,本发明解决其技术问题所采取的技术方案是:
雪花糖的制备方法,包括以下步骤:
(1)备料果仁:将芝麻、花生、甜杏仁、核桃分别进行炒制脱皮并破碎,相应地得到芝麻仁、花生仁、杏仁、核桃仁,备用;
(2)初制糖胚:将小米浸泡后加入大麦芽浆蒸熟,再发酵,然后过滤淋糖汁并熬制,得到糖胚后拧条拉扯、冷却备用;
(3)制成雪花糖:将所述步骤(1)得到的芝麻仁20kg、花生仁5kg、杏仁2.5kg、核桃仁2.5kg,加入所述步骤(2)得到的糖胚在容器内混合,在60-80℃的环境下烘焙40-50min,然后揉和均匀、压成饼状,切条即为成品雪花糖。
所述步骤(1)中的芝麻先浸泡30min后淘洗干净,再炒制40min,再过电筛吹风,使芝麻仁与皮分离。
所述的雪花糖的制备方法所制备的雪花糖。
与现有技术相比,本发明的有益效果是:
1.优化改进工艺流程,适应工业化生产;
2.配方科学营养,增加了核桃仁、花生仁、杏仁、芝麻等多种对人体有益的果仁,有健脾开胃,润肠通便等食疗保健功能的作用,更符合现代人的需求;
3.产品口感香甜酥脆,为无添加任何添加剂的纯绿色食品。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
雪花糖的制备方法,包括以下步骤:
(1)备料果仁:将芝麻、花生、甜杏仁、核桃分别进行炒制脱皮并破碎,相应地得到芝麻仁、花生仁、杏仁、核桃仁,备用;
(2)初制糖胚:将小米浸泡后加入大麦芽浆蒸熟,再发酵,然后过滤淋糖汁并熬制,得到糖胚后拧条拉扯、冷却备用;
(3)制成雪花糖:将所述步骤(1)得到的芝麻仁20kg、花生仁5kg、杏仁2.5kg、核桃仁2.5kg,加入所述步骤(2)得到的糖胚在容器内混合,在60-80℃的环境下烘焙40-50min,然后揉和均匀、压成饼状,切条即为成品雪花糖。
所述步骤(1)中的芝麻先浸泡30min后淘洗干净,再炒制40min,再过电筛吹风,使芝麻仁与皮分离。
所述的雪花糖的制备方法所制备的雪花糖。
本发明实施例提供一种雪花糖的制备方法,首先进行选料及备料:将白芝麻浸泡30分钟,淘洗干净无泥沙、杂质后,进行脱皮处理,然后芝麻进入炒炉,炒制大约40分钟,炒热出炉,再过电筛吹风,芝麻仁与皮分离,芝麻仁装袋备用。花生仁、甜杏仁、核桃仁均进行炒制脱皮以及破碎成小颗粒状;然后制备糖胚:选用小米、大麦,具体过程为,小米先浸泡→蒸熟(加大麦芽浆)→发酵→过滤淋糖汁→熬制糊状→倒出成糖胚(蒸汽中)→拧条拉扯→冷却备用;最后制备雪花糖:将芝麻仁20kg、花生仁5kg、核桃仁2.5kg、杏仁2.5kg加入20kg碎块糖胚容器内混合,在190-200℃的环境下烘焙45min,待其变软后,揉和均匀,最后上案板混压成饼,再用刀切成条状,最后每条切成似连非连的糖片即为成品。
由于在糖胚中添加了芝麻仁、花生仁、核桃仁等多种含有大量维生素E、B族维生素和钾、钙、铁、锌等矿质元素的果仁,使得制作好的雪花糖不仅口味佳还富含营养。
以上所述,仅为本发明的较佳实施例而已,并非用于限定本发明的保护范围。
Claims (3)
1.雪花糖的制备方法,其特征在于,包括以下步骤:
备料果仁:将芝麻、花生、甜杏仁、核桃分别进行炒制脱皮并破碎,相应地得到芝麻仁、花生仁、杏仁、核桃仁,备用;
初制糖胚:将小米浸泡后加入大麦芽浆蒸熟,再发酵,然后过滤淋糖汁并熬制,得到糖胚后拧条拉扯、冷却备用;
制成雪花糖:将所述步骤(1)得到的芝麻仁20kg、花生仁5kg、杏仁2.5kg、核桃仁2.5kg,加入所述步骤(2)得到的糖胚在容器内混合,在190-200℃的环境下烘焙40-50min,然后揉和均匀、压成饼状,切条即为成品雪花糖。
2.根据权利要求1所述的雪花糖的制备方法,其特征在于:所述步骤(1)中的芝麻先浸泡30min后淘洗干净,再炒制40min,再过电筛吹风,使芝麻仁与皮分离。
3.根据权利要求1所述的雪花糖的制备方法所制备的雪花糖。
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CN108935899A (zh) * | 2018-07-31 | 2018-12-07 | 辛集市散思台合酥食品有限公司 | 一种酥果及其制备方法 |
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