CN107156754A - A kind of gingko peach gum custard being made up of fresh peach gum and its manufacture craft - Google Patents
A kind of gingko peach gum custard being made up of fresh peach gum and its manufacture craft Download PDFInfo
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- CN107156754A CN107156754A CN201710399099.0A CN201710399099A CN107156754A CN 107156754 A CN107156754 A CN 107156754A CN 201710399099 A CN201710399099 A CN 201710399099A CN 107156754 A CN107156754 A CN 107156754A
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- peach gum
- gingko
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 present invention relates to a kind of gingko peach gum custard being made up of fresh peach gum and its manufacture craft, the gingko peach gum custard being made up of fresh peach gum is composed of the following components：Gingko, fresh peach gum, soluble starch, distillers ' grains, water chestnut, rock sugar:Brown sugar is 9：1 mixture.A kind of gingko peach gum custard being made up of fresh peach gum of the present invention and its manufacture craft, added in right amount in the gingko peach gum custard being made up of fresh peach gum and the suitable distillers ' grains of pH not only can effectively shorten fresh peaches calymma and open required time, while the delicate flavour of gingko peach gum custard can be increased；And because fresh peach gum has the effect of very strong adsorbing flavour, distillers ' grains are added when bubbling open fresh peach gum can effectively absorb taste, the roasting fragrant taste and malty of the fermented cereal in distillers ' grains, also a small amount of ethanol in adsorbable distillers ' grains, the fragrance and a small amount of ethanol of the distillers ' grains of the fresh peach gum absorption bubbled open can play a part of flavouring.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of gingko peach gum custard being made up of fresh peach gum and its making
Technique.
Background technology
Peach gum, is the resin being secreted in the barks such as rosaceous plant peach or mountain peach, also known as peach oil, peach fat, peach blossom tear,
Peach gum, peach coagulates.It is peach or produces wound under external force, secretion peach gum is conducive to wound self-healing, relatively more sticky
Liquid is shone by the sun and evaporated, and produces solid.Dry peach gum is very hard in crystallization stone shape, look at and is somewhat like amber.It purifies the blood drop
Fat, alleviates effect of pressure and crease-resistant tender skin.Peach gum is polysaccharide natural gum, and peach gum product can be used for pharmaceutical formulations, printing shield
Plate, colored pencil lead, micro mist, ceramic note flower, fireworks, art painting, powder metallurgy, magnetic material, cosmetics, it is edible process and
Light industry is packed.Peach gum product is better than Arabic gum in terms of color and luster, viscosity, thickening, suspension, film forming, glazing.Peach gum is in food
It is widely used in pharmaceutical formulations, beverage, capsule-type spices, essence, fruit juice, beer, dairy products, chocolate, bubble gum in industry
Deng product.Peach gum is natural emulsifying agent, thickener, suspending agent, adhesive, film forming agent, glazing agent, stabilizer.
Peach gum has enough water-soluble and appropriate viscosity, with more than ten softenings that are as a child soaked afterwards of clear water immersion.Because of peach
Glue has enough water-soluble and appropriate viscosity, be used for cooking broth more, and because its mouthfeel is light soft, is well suited for cooking sweets.
Traditional peach gum is all the saponin rice for stewing pyrus nivalis, pawpaw etc., and complex manufacturing process, peach gum is difficult to bubble open, take it is longer, it is difficult
With industrialized production.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide one kind make it is simple, time-consuming it is shorter, nutritious,
Clear liver and improve vision, can industrialized production a kind of gingko peach gum custard being made up of fresh peach gum and its manufacture craft.
What the present invention was achieved through the following technical solutions：
It is formulated and is：A kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be the component group by following parts by weight
Into：20-25 parts of gingko, fresh peach gum 5-10 parts, 10-15 parts of soluble starch, 10-30 parts of distillers ' grains, 5-8 parts of water chestnut, rock sugar:
Brown sugar is 9：5-10 parts of 1 mixture, surplus is water, totally 150 parts by weight.
Preferably, the pH of the distillers ' grains is 3.8-4.5, and the proportion of distillers ' grains reclaimed water is 60%-65%.
Preferably, the soluble starch is soluble potato starch or soluble starch from sweet potato.
Preferably, a kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be by the component of following parts by weight
Composition：22 parts of gingko, 8 parts of fresh peach gum, 12 parts of soluble starch, 16 parts of distillers ' grains, 6 parts of water chestnut, rock sugar:Brown sugar is 9：1
8 parts of mixture, surplus is water, totally 150 parts by weight.
Preparation technology is：A kind of manufacture craft for the gingko peach gum custard being made up of fresh peach gum, comprises the following steps：
（1）Be soaked fresh peach gum：Fresh peach gum, distillers ' grains is taken to be put into container and be soaked in water, immersion pressure is 1.5MPa-
1.8MPa, soak time is 3-4 hours；
（2）Stew：Water chestnut is removed the peel in the container for adding and stewing, add step（1）The fresh peach gum of gained and water, use slow fire
Stew 40min-50min；Add gingko, rock sugar:Brown sugar is 9：1 mixture slow fire stews 7min-10min；
（3）Spoon：In step（2）Stew terminate after add 10-15 parts by weight soluble starch mix 5min-8min into
Custard shape is that can obtain the gingko peach gum custard being made up of fresh peach gum.
Preferably, the step（1）In soak time be 3.5 hours.
Preferably, the step（2）In the fresh peach gum of addition and water when time for stewing of slow fire be 45min.
Preferably, the step（2）Middle addition gingko, rock sugar:Brown sugar is 9：The time that slow fire is stewed during 1 mixture is
8min。
Preferably, the step（3）The middle time for adding soluble starch mixing is 6min.
Gingko, also known as ginkgo are the benevolences of ginkgo, in addition to starch-containing, protein, fat, carbohydrate, also contain vitamin
The trace element such as C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium and ginkgoic acid, bilobol, five carbon polysaccharide, fat sterol etc.
Composition, it is nutritious, and for beneficial lung qi, control cough and asthma, stop-band worm, reduce just, flat chapped wrinkle, shield blood vessel, increase CBF etc.
With good medical effect and dietary function.
Peach gum, is the resin being secreted in the barks such as rosaceous plant peach or mountain peach, also known as peach oil, peach fat, peach blossom tear,
Peach gum, peach coagulate.It is peach or produces wound under external force, secretion peach gum is conducive to wound self-healing, relatively more sticky
Liquid is shone by the sun and evaporated, and produces solid.Dry peach gum is very hard in crystallization stone shape, look at and is somewhat like amber.Peach gum has enough
Water-soluble and appropriate viscosity, with more than ten softenings that are as a child soaked afterwards of clear water immersion.It has a cleaning blood and reducing fat, alleviate pressure and
Effect of crease-resistant tender skin.The main composition of natural gum is galactolipin, rhamnose, phlorose aldehydic acid etc..Contain carbon water chemistry thing, fat
Fat, protein and plant collagen.
Distillers ' grains are formed with several pure grain fermentations such as sorghum, corn, barley, are filbert, the hair with comfortable
The taste of ferment cereal, somewhat bakes fragrant and malty, containing nutritional ingredients such as abundant protein, amino acid, fat, calcium, phosphorus and
Somatomedin etc., and amino acid composition is complete, it is necessary to amino acid ratio is higher, it is easy to be absorbed and used, and has promotion animal life
Long effect.
Water chestnut, also known as horseshoe, Shui Li, a kind of wild plant, the subteranean stem of which is like water chestnut, are that Cyperaceae Eleocharis is a kind of.Water chestnut mouthfeel sweet tea is crisp, nutritious, contains
Protein, fat, crude fibre, carrotene, vitamin B, vitamin C, iron, calcium and carbohydrate.Water chestnut also has prevention acute
The function of infectious disease, in measles, epidemic meningitis more incident spring, water chestnut is good diseases prevention food.Water chestnut is cold
Property food, there is the good effects of clearing heat-fire.Both can clearing heat and promoting fluid, can supplement the nutrients again, at the same have removing pattogenic heat from the blood and toxic material from the body, diuresis lead to
Just eliminating the phlegm, help digestion de-swelling, conditioning hemorrhoid or dysentery have blood in stool, woman uterine bleeding, the lung-dryness syndrome due to yin deficiency, phlegm-heat cough, discomfort in the throat, lump in the abdomen product
The effects such as poly-, hot eyes is hidden from view.
Above-mentioned fresh peach gum refers to the peach gum that moisture is more than or equal to 15%.
A kind of gingko peach gum custard being made up of fresh peach gum of the present invention and its manufacture craft, by fresh peach gum be made it is white
Fruit peach gum custard adds the appropriate and suitable distillers ' grains of pH, not only can effectively shorten fresh peaches calymma and open required time, while can
Increase the delicate flavour of gingko peach gum custard；And because fresh peach gum has the effect of very strong adsorbing flavour, when bubbling open fresh peach gum
Taste, the roasting fragrant taste and malty of the fermented cereal in distillers ' grains can effectively be absorbed by adding distillers ' grains, also adsorbable white
A small amount of ethanol in vinasse, the fragrance of the distillers ' grains of the fresh peach gum absorption bubbled open can increase the fragrance of peach gum custard, and increase food
Objective appetite；A small amount of ethanol of fresh peach gum absorption can play a part of shortening gingko peach gum custard Production Time.
Compared with prior art, beneficial effects of the present invention have：
1st, reasonably optimizing distillers ' grains account for the accounting of fresh peach gum weight to the present invention respectively so that obtained to be made up of fresh peach gum
Fresh viscous glutinous, the peach gum mouthfeel of the bright-colored bright, soup of gingko peach gum broth juice is soft.
2nd, sorting of the present invention rationally causes the obtained gingko peach gum custard protein content height being made up of fresh peach gum, containing sugar
Measure low, nutritious, instant.
3rd, the present invention is less using raw material, with low cost, and manufacture craft is simple, and peach gum is short the time required to bubbling open, it is easy to work
Industry metaplasia is produced.
Embodiment
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1：Manufacture the gingko peach gum custard being made up of fresh peach gum
It is formulated and is：A kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be the component group by following parts by weight
Into：20 parts of gingko, 5 parts of fresh peach gum, soluble 10 parts of potato starch, 10 parts of distillers ' grains, 5 parts of water chestnut, rock sugar:Brown sugar is 9：1
5 parts of mixture, surplus is water, totally 150 parts by weight.
Manufacture craft is：A kind of manufacture craft for the gingko peach gum custard being made up of fresh peach gum, comprises the following steps：
（1）Be soaked fresh peach gum：It is 3.8 to take the fresh peach gum of 5 parts by weight, the pH of 10 parts by weight, and the proportion of distillers ' grains reclaimed water is
60% distillers ' grains, which are put into container, to be soaked in water, and immersion pressure is 1.5MPa, and soak time is 3 hours；
（2）Stew：The water chestnut peeling of 5 parts by weight is added in the container stewed, step is added（1）The fresh peach gum of gained and
The water of 95 parts by weight, 40min is stewed with slow fire；Add gingko, the rock sugar of 5 parts by weight of 20 parts by weight:Brown sugar is 9：1 it is mixed
Compound slow fire stews 7min；
（3）Spoon：In step（2）Stew and the soluble potato starches of 10 parts by weight is added after terminating mix 5min into custard shape
It can obtain the gingko peach gum custard being made up of fresh peach gum.
Embodiment 2：Manufacture the gingko peach gum custard being made up of fresh peach gum
It is formulated and is：A kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be the component group by following parts by weight
Into：25 parts of gingko, 10 parts of fresh peach gum, soluble 15 parts of starch from sweet potato, 30 parts of distillers ' grains, 8 parts of water chestnut, rock sugar:Brown sugar is 9：1
10 parts of mixture, surplus is water, totally 150 parts by weight.
Manufacture craft is：A kind of manufacture craft for the gingko peach gum custard being made up of fresh peach gum, comprises the following steps：
（1）Be soaked fresh peach gum：It is 4.5 to take the fresh peach gum of 10 parts by weight, the pH of 30 parts by weight, and the proportion of distillers ' grains reclaimed water is
65% distillers ' grains, which are put into container, to be soaked in water, and immersion pressure is 1.8MPa, and soak time is 3-4 hours；
（2）Stew：The water chestnut peeling of 8 parts by weight is added in the container stewed, step is added（1）The fresh peach gum of gained and
The water of 42 parts by weight, 50min is stewed with slow fire；Add gingko, the rock sugar of 10 parts by weight of 25 parts by weight:Brown sugar is 9：1
Mixture slow fire stews 10min；
（3）Spoon：In step（2）Stew the soluble starch from sweet potato mixing 5min-8min that 15 parts by weight are added after terminating
It is that can obtain the gingko peach gum custard being made up of fresh peach gum into custard shape.
Embodiment 3：Manufacture the gingko peach gum custard being made up of fresh peach gum
It is formulated and is：A kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be the component group by following parts by weight
Into：22 parts of gingko, 8 parts of fresh peach gum, soluble 12 parts of potato starch, 16 parts of distillers ' grains, 6 parts of water chestnut, rock sugar:Brown sugar is 9：1
8 parts of mixture, surplus is water, totally 150 parts by weight.
Manufacture craft is：A kind of manufacture craft for the gingko peach gum custard being made up of fresh peach gum, comprises the following steps：
（1）Be soaked fresh peach gum：It is 4.2 to take the fresh peach gum of 8 parts by weight, the pH of 16 parts by weight, and the proportion of distillers ' grains reclaimed water is
62% distillers ' grains, which are put into container, to be soaked in water, and immersion pressure is 1.7MPa, and soak time is 3.5 hours；
（2）Stew：The water chestnut peeling of 6 parts by weight is added in the container stewed, step is added（1）The fresh peach gum of gained and
The water of 78 parts by weight, 45min is stewed with slow fire；Add gingko, the rock sugar of 8 parts by weight of 22 parts by weight:Brown sugar is 9：1 it is mixed
Compound slow fire stews 8min；
（3）Spoon：In step（2）Stew and the soluble potato starches of 12 parts by weight is added after terminating mix 6min into custard shape
It can obtain the gingko peach gum custard being made up of fresh peach gum.
Embodiment 4：Manufacture the gingko peach gum custard being made up of fresh peach gum
It is formulated and is：A kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be the component group by following parts by weight
Into：23 parts of gingko, 7 parts of fresh peach gum, soluble 11 parts of starch from sweet potato, 20 parts of distillers ' grains, 6 parts of water chestnut, rock sugar:Brown sugar is 9：1
6 parts of mixture, surplus is water, totally 150 parts by weight.
Manufacture craft is：A kind of manufacture craft for the gingko peach gum custard being made up of fresh peach gum, comprises the following steps：
（1）Be soaked fresh peach gum：It is 4.3 to take the fresh peach gum of 7 parts by weight, the pH of 20 parts by weight, and the proportion of distillers ' grains reclaimed water is
63% distillers ' grains, which are put into container, to be soaked in water, and immersion pressure is 1.6MPa, and soak time is 3.8 hours；
（2）Stew：The water chestnut peeling of 6 parts by weight is added in the container stewed, step is added（1）The fresh peach gum of gained and
The water of 77 parts by weight, 47min is stewed with slow fire；Add gingko, the rock sugar of 6 parts by weight of 23 parts by weight:Brown sugar is 9：1 it is mixed
Compound slow fire stews 9min；
（3）Spoon：In step（2）Stew and the soluble starch from sweet potato of 11 parts by weight is added after terminating mix 7min into custard shape
It can obtain the gingko peach gum custard being made up of fresh peach gum.
Comparative example 1
Compared with Example 1, distillers ' grains are 5 weight in a kind of formula for the gingko peach gum custard being made up of fresh peach gum of comparative example 1
Part, the parts by weight of each component of gingko peach gum custard that remaining composition is made up of fresh peach gum are same as Example 1, manufacture by new
The step of gingko peach gum custard that fresh peach gum is made, is same as Example 1.
Comparative example 2
Compared with Example 2, distillers ' grains are 40 weight in a kind of formula for the gingko peach gum custard being made up of fresh peach gum of comparative example 2
Part, the parts by weight of each component of gingko peach gum custard that remaining composition is made up of fresh peach gum are same as Example 1, manufacture by new
The step of gingko peach gum custard that fresh peach gum is made, is same as Example 1.
The sense organ that table 1 below provides the obtained gingko peach gum custards being made up of fresh peach gum of embodiment 1-4 and comparative example 1-2 is commented
Determine result.
Table 1
From the results of sensory evaluation for the gingko peach gum custard being made up made from upper table embodiment 1-4 and comparative example 1-2 of fresh peach gum
As can be seen that a kind of gingko peach gum custard being made up of fresh peach gum of the present invention and its manufacture craft, add when bubbling open fresh peach gum
Enter appropriate distillers ' grains can not only shorten fresh peaches calymma open the time required to, increase gingko peach gum custard delicate flavour, its adsorb
The fragrance of distillers ' grains and a small amount of ethanol may also function as the effect tarted up.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a kind of gingko peach gum custard being made up of fresh peach gum, it is characterised in that be made up of the component of following parts by weight：Gingko
20-25 parts, fresh peach gum 5-10 parts, 10-15 parts of soluble starch, 10-30 parts of distillers ' grains, 5-8 parts of water chestnut, rock sugar:Brown sugar is
9：5-10 parts of 1 mixture, surplus is water, totally 150 parts by weight.
2. a kind of gingko peach gum custard being made up of fresh peach gum according to claim 1, it is characterised in that the distillers ' grains
PH be 3.8-4.5, the proportion of distillers ' grains reclaimed water is 60%-65%.
3. a kind of gingko peach gum custard being made up of fresh peach gum according to claim 1, it is characterised in that the solubility
Starch is soluble potato starch or soluble starch from sweet potato.
4. a kind of gingko peach gum custard being made up of fresh peach gum according to claim 1, it is characterised in that be by following heavy
Measure the component composition of part：22 parts of gingko, 8 parts of fresh peach gum, 12 parts of soluble starch, 16 parts of distillers ' grains, 6 parts of water chestnut, rock sugar:It is red
Sugar is 9：8 parts of 1 mixture, surplus is water, totally 150 parts by weight.
5. a kind of manufacture craft of gingko peach gum custard being made up of fresh peach gum in claim 1-4 described in any one, its
It is characterised by, comprises the following steps：
（1）Be soaked fresh peach gum：Fresh peach gum, distillers ' grains is taken to be put into container and be soaked in water, immersion pressure is 1.5MPa-
1.8MPa, soak time is 3-4 hours；
（2）Stew：Water chestnut is removed the peel in the container for adding and stewing, add step（1）The fresh peach gum of gained and water, use slow fire
Stew 40min-50min；Add gingko, rock sugar:Brown sugar is 9：1 mixture slow fire stews 7min-10min；
（3）Spoon：In step（2）Addition soluble starch mixing 5min-8min after end is stewed to can obtain into custard shape
The gingko peach gum custard being made up of fresh peach gum.
6. a kind of manufacture craft of gingko peach gum custard being made up of fresh peach gum according to claim 5, it is characterised in that
The step（1）In soak time be 3.5 hours.
7. a kind of manufacture craft of gingko peach gum custard being made up of fresh peach gum according to claim 5, it is characterised in that
The step（2）In the fresh peach gum of addition and water when time for stewing of slow fire be 45min.
8. a kind of manufacture craft of gingko peach gum custard being made up of fresh peach gum according to claim 5, it is characterised in that
The step（2）Middle addition gingko, rock sugar:Brown sugar is 9：The time that slow fire is stewed during 1 mixture is 8min.
9. a kind of manufacture craft of gingko peach gum custard being made up of fresh peach gum according to claim 5, it is characterised in that
The step（3）The middle time for adding soluble starch mixing is 6min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109998058A (en) * | 2019-04-26 | 2019-07-12 | 史掌元 | Fresh stewed apple fiber custard and preparation method thereof |
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