CN107183289A - The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets - Google Patents
The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets Download PDFInfo
- Publication number
- CN107183289A CN107183289A CN201710366216.3A CN201710366216A CN107183289A CN 107183289 A CN107183289 A CN 107183289A CN 201710366216 A CN201710366216 A CN 201710366216A CN 107183289 A CN107183289 A CN 107183289A
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- CN
- China
- Prior art keywords
- pachyrhizus
- milk
- soft sweets
- sauce
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets, raw material composition include maltose 35 40%, white granulated sugar 25 30%, Liancheng red heart pachyrhizus sauce 15 25%, fried flour 5 10%, lard 2 5%, milk powder 1 2%, cream 0.3 0.5%, vanilla flavour concentrate 0.03 0.05% by weight percentage；Manufacture craft includes：Pachyrhizus sauce is made, stirs off and starches and allotment and shaping.The present invention is using the pachyrhizus sauce that is made by Liancheng red heart pachyrhizus as main material, it is aided with milk powder, cream, lard again to embody in the form of soft sweets, not only have color and luster deep yellow, opaque, quality glossy and strong milk taste and pachyrhizus taste, the nutrition for being described as " white blood " and the exclusive trace element of Liancheng pachyrhizus are further comprises, is the peculiar good merchantable brand with local characteristic in soft sweets.
Description
Technical field
The present invention relates to a kind of pachyrhizus soft sweets, the raw material of more particularly to a kind of milk pachyrhizus soft sweets is constituted and manufacture craft,
Belong to food industrial technical field.
Background technology
Milk is one of most ancient natural drink, is described as " white blood ", the importance to human body is well imagined.Ox
Milk is extruded from female milk cattle as its name suggests.In country variant, milk, which also divides, different grades.It is most general at present
Time be full-cream, low fat and skim milk, the additive of milk is also quite a lot of on the market, such as high-calcium low-fat milk, wherein just increase
Add calcareous.
Sweet potato is in itself low caloric products and contains abundant glue polysaccharide, it is possible to increase the immunity of human body, and in people
It is not easy to be converted into fat in vivo, adds the dietary fibre rich of sweet potato in itself, also containing abundant vitamin and microelement,
Therefore eat sweet potato not only can toxin-expelling and face nourishing, the probability of happening of reduction intestinal cancer, moreover it is possible to lose weight, be very good to human body more.
Because the special soil climate environment in Liancheng and the late Qing Dynasty pass on the special inoculation method in several generations so far, Liancheng sweet potato produced is potato
Outstanding person in class simultaneously contains exclusive trace element.
The content of the invention
In order to provide a kind of food with local characteristic, the nutrition and health care for being full of strong milk taste and pachyrhizus taste to market,
The present invention discloses the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets.
The technical solution adopted in the present invention is：The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets, raw material group
Into by weight percentage including maltose 35-40%, white granulated sugar 25-30%, Liancheng red heart pachyrhizus sauce 15-25%, fried flour 5-10%, pig
Oily 2-5%, milk powder 1-2%, cream 0.3-0.5%, vanilla flavour concentrate 0.03-0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon,
Then cultivated land melon and water are put into pug in cultivated land melon/water=8/2-7.5/2.5 ratio and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, held after filtering
Continue and fried flour is added by strainer in the case of quick stirring when being heated to 123-127 DEG C, added after stirring evenly after lard, cream
It is heated to drastically being boiled into after high temperature syrup and ceases fire；
（3）, allotment and be molded：High temperature syrup is carried out to add milk powder, vanilla flavour concentrate while slow stirring pin bubble, stirring is cooled to
Pachyrhizus sauce is added at 90-100 °C and stirs evenly into pachyrhizus syrup, slurry takes the dish out of the pot, through paving, cooling down, rolling pressure, stripping and slicing, be packaged as
The finished product storage of milk pachyrhizus soft sweets.
Lard uses the edible lard of one-level for meeting GB/T8937-88 standards.
Milk powder uses whole milk powder, and cream uses animal cream.
The beneficial effects of the invention are as follows：The present invention is using Liancheng red heart pachyrhizus sauce as main material, then is aided with milk powder, cream, pig
Oil is embodied in the form of soft sweets, quality glossy and strong milk taste and pachyrhizus taste deep yellow, opaque with color and luster, in being soft sweets
Peculiar good merchantable brand with local characteristic.
Embodiment
Embodiment 1：
The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets of the present invention, raw material composition include by weight percentage：It is former
Material composition includes maltose 40%, white granulated sugar 27%, Liancheng red heart pachyrhizus sauce 20%, fried flour 8%, lard 3%, milk by weight percentage
Powder 1.5%, cream 0.5%, vanilla flavour concentrate 0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon,
Then cultivated land melon and water are put into pug in the ratio of cultivated land melon/water=8/2 and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, pass through filter screen
When using big fire continuous heating to 124 DEG C after filtering, fried flour is added by rapid disperse by strainer in the case of quick stirring
The malt sugar being added in pot in, add lard, cream after then stirring, then big fire is heated to syrup in pot drastically
Switch to small fire after boiling；
（3）, allotment and be molded：High temperature syrup is slowly stirred using bamboo pulp and is broken up the bubble in syrup, is then added
Milk powder, vanilla flavour concentrate, when continuing stirring and allowing the syrup to be cooled to 95 °C, add pachyrhizus sauce and continue to be stirred to and is mixed into pachyrhizus soft sweets
Slurry, then slurry take the dish out of the pot, pave cooling on platform making, can roll press in the case of roll and be pressed into a square shape, then stripping and slicing,
It is packaged as finished product storage.
Embodiment 2：The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets of the present invention, raw material composition by weight hundred
Ratio is divided to include：Raw material composition includes maltose 40%, white granulated sugar 25%, Liancheng red heart pachyrhizus sauce 21%, fried flour by weight percentage
10%th, lard 2%, milk powder 1.5%, cream 0.5%, vanilla flavour concentrate 0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon,
Then cultivated land melon and water are put into pug in cultivated land melon/water=7.5/2.5 ratio and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, pass through filter screen
When using big fire continuous heating to 126 DEG C after filtering, fried flour is added by rapid disperse by strainer in the case of quick stirring
The malt sugar being added in pot in, add lard, cream after then stirring, then big fire is heated to syrup in pot drastically
Switch to small fire after boiling；
（3）, allotment and be molded：High temperature syrup is slowly stirred using bamboo pulp and is broken up the bubble in syrup, is then added
Milk powder, vanilla flavour concentrate, when continuing stirring and allowing the syrup to be cooled to 97 °C, add pachyrhizus sauce and continue to be stirred to and is mixed into pachyrhizus soft sweets
Slurry, then slurry take the dish out of the pot, pave cooling on platform making, can roll press in the case of roll and be pressed into a square shape, then stripping and slicing,
It is packaged as finished product storage.
The present invention using the pachyrhizus sauce that is made by Liancheng red heart pachyrhizus as main material, then be aided with milk powder, cream, lard with
The form of soft sweets embodies, and not only deep yellow, opaque with color and luster, quality glossy and strong milk taste and pachyrhizus taste further comprises
Nutrition and the exclusive trace element of Liancheng pachyrhizus of " white blood " are described as, is having a distinctive style with local characteristic in soft sweets
Good merchantable brand.
Claims (3)
1. the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets, it is characterized in that：The raw material of described milk pachyrhizus soft sweets
Composition by weight percentage include maltose 35-40%, white granulated sugar 25-30%, Liancheng red heart pachyrhizus sauce 15-25%, fried flour 5-10%,
Lard 2-5%, milk powder 1-2%, cream 0.3-0.5%, vanilla flavour concentrate 0.03-0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon,
Then cultivated land melon and water are put into pug in cultivated land melon/water=8/2-7.5/2.5 ratio and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, held after filtering
Continue and fried flour is added by strainer in the case of quick stirring when being heated to 123-127 DEG C, added after stirring evenly after lard, cream
It is heated to drastically being boiled into after high temperature syrup and ceases fire；
（3）, allotment and be molded：High temperature syrup is carried out to add milk powder, vanilla flavour concentrate while slow stirring pin bubble, stirring is cooled to
Pachyrhizus sauce is added at 90-100 °C and stirs evenly into pachyrhizus syrup, slurry takes the dish out of the pot, through paving, cooling down, rolling pressure, stripping and slicing, be packaged as
The finished product storage of milk pachyrhizus soft sweets.
2. the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets according to claim 1, it is characterized in that：Described
Lard uses the edible lard of one-level for meeting GB/T8937-88 standards.
3. the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets according to claim 1, it is characterized in that：Described
Milk powder uses whole milk powder, and described cream uses animal cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710366216.3A CN107183289A (en) | 2017-05-23 | 2017-05-23 | The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710366216.3A CN107183289A (en) | 2017-05-23 | 2017-05-23 | The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets |
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| Publication Number | Publication Date |
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| CN107183289A true CN107183289A (en) | 2017-09-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710366216.3A Pending CN107183289A (en) | 2017-05-23 | 2017-05-23 | The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105425A (en) * | 2018-08-22 | 2019-01-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof |
| CN109430491A (en) * | 2018-10-09 | 2019-03-08 | 龙岩市梅朵朵食品有限公司 | A kind of preparation process of ginger soft sweets |
Citations (3)
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|---|---|---|---|---|
| CN103349145A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Preparation method of hard candy taking sweet potato as main raw material |
| CN104705466A (en) * | 2015-02-10 | 2015-06-17 | 贵州省紫薏生物科技有限责任公司 | Purple sweet potato creamy candy and preparation method thereof |
| CN105961799A (en) * | 2016-05-21 | 2016-09-28 | 黄振忠 | Processing method of purple sweet potato-flavor soft sweets |
-
2017
- 2017-05-23 CN CN201710366216.3A patent/CN107183289A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349145A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Preparation method of hard candy taking sweet potato as main raw material |
| CN104705466A (en) * | 2015-02-10 | 2015-06-17 | 贵州省紫薏生物科技有限责任公司 | Purple sweet potato creamy candy and preparation method thereof |
| CN105961799A (en) * | 2016-05-21 | 2016-09-28 | 黄振忠 | Processing method of purple sweet potato-flavor soft sweets |
Non-Patent Citations (3)
| Title |
|---|
| 何丽梅主编: "《休闲食品配方与制作》", 31 January 2000, 中国轻工业出版社 * |
| 刘宝家等编: "《食品加工技术、工艺和配方大全续集2下》", 30 November 1995, 科学技术文献出版社 * |
| 王长远主编: "《食品卫生检验》", 31 July 2015, 哈尔滨工程大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105425A (en) * | 2018-08-22 | 2019-01-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof |
| CN109430491A (en) * | 2018-10-09 | 2019-03-08 | 龙岩市梅朵朵食品有限公司 | A kind of preparation process of ginger soft sweets |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170922 |