CN107950735A - A kind of brown sugar walnut jelly drops and preparation method thereof - Google Patents
A kind of brown sugar walnut jelly drops and preparation method thereof Download PDFInfo
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- CN107950735A CN107950735A CN201711248055.4A CN201711248055A CN107950735A CN 107950735 A CN107950735 A CN 107950735A CN 201711248055 A CN201711248055 A CN 201711248055A CN 107950735 A CN107950735 A CN 107950735A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 39
- 235000020234 walnut Nutrition 0.000 title claims abstract description 39
- 235000015110 jellies Nutrition 0.000 title claims abstract description 19
- 239000008274 jelly Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 29
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 230000009261 transgenic effect Effects 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 239000011265 semifinished product Substances 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 13
- 240000000111 Saccharum officinarum Species 0.000 claims description 12
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- 238000001802 infusion Methods 0.000 claims description 10
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- 238000001816 cooling Methods 0.000 claims description 5
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- 125000003118 aryl group Chemical group 0.000 claims 1
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- 235000009508 confectionery Nutrition 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
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- 241000282414 Homo sapiens Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 102000003839 Human Proteins Human genes 0.000 description 1
- 108090000144 Human Proteins Proteins 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
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- 235000021307 Triticum Nutrition 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23G3/48—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
- A23G3/40—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
- A23G3/42—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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of brown sugar walnut jelly drops and preparation method thereof, include the raw material of following parts by weight：5 20 parts of 60 70 parts of walnut kernel, 8 30 parts of starch from sweet potato, 50 70 parts of maltose, 10 20 parts of brown sugar, 15 parts of refining vegetable oil, 8 20 parts of sesame and clear water.The product is elaborated using first-class raw material such as high-quality walnut kernel, ecological starch from sweet potato, maltose, sesame, brown sugar, non-transgenic refining vegetable oils, product composition tissue tight, sugar-free grain, it is soft moderate, do not stick to one's teeth, do not eke out a living, with elasticity, toughness, the mouthfeel that fragrance is moderate and flavour is pure, without any additive and preservative, belong to green natural food, the indices of product meet national standard, have a extensive future.
Description
Technical field
The present invention relates to confectionery area, is specifically a kind of brown sugar walnut jelly drops.
Background technology
Candy is one kind of confection, is referred to a kind of carbohydrate snack as the main component.Confectionery industry is passed as China
One of Two Mainstays snacks industry of system, remains quick growth, and the potentiality market share is constantly expanded, nearly 5 years, China's sugar
Fruit market is always maintained at the annual growth of 8%-12%, and 2011, the candy industry size in China had reached 62,000,000,000 yuan.Protect
Various types of candies such as strong type, low-sugar type, interest type and the ecotype emerge in an endless stream, and the product of China's candy market but seems very
Single, according to investigation statistics, the global year consumption per head of candy is 3 kilograms or so, and China only has 0.7 kilogram, therefore China
Candy market has huge development potentiality.Candy manufacturing enterprise is constantly releasing new product, no to seize all kinds of markets
Disconnected abundant product variety, has a vast market prospect.
The content of the invention
It is an object of the invention to provide a kind of brown sugar walnut jelly drops, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical solution：
A kind of brown sugar walnut jelly drops, include the raw material of following parts by weight：60-70 parts of walnut kernel, 8-30 parts of starch from sweet potato, wheat
5-20 parts of 50-70 parts of bud sugar, 10-20 parts of brown sugar, 1-5 parts of refining vegetable oil, 8-20 parts of sesame and clear water.
As the further scheme of the present invention：The sugarcane sugar that brown sugar is formed using sugar cane crushing and concentration.
As the further scheme of the present invention：Refining vegetable oil is using non-transgenic plant oil.
The preparation method of the brown sugar walnut jelly drops, comprises the following steps that：
Step 1, chooses quality raw materials and passes through artificial screening, obtain acceptable material, walnut kernel is dehydrated, by sesame
Stir-fry well-done, it is spare；
Step 2, clear water is put into and is endured in pot, then starch from sweet potato is put into and endures pot and is uniformly mixed, until clear water
In there is no a starch from sweet potato particle, igniting heats and using moderate heat infusion 5-10 minute, until endure the paste that appearance is slight in pot,
It is white transparent and when having the bubble to start to emerge to color and luster into half to continue infusion；
Step 3, is added maltose, brown sugar, refining vegetable oil and the sesame that stir-fries to enduring, is boiled using big fire in pot；
Step 4, the raw material endured in pot is stirred 20-40 minutes with every circle velocity of rotation uniform rotation of 2 seconds, until enduring
There is no moisture in pot；
Step 5, endure the raw material in pot be brewed into again with moderate heat it is thick, when the color and luster of raw material becomes micro- yellow and fragrance
Add dehydration walnut kernel when strong to stir-fry, the stir-frying time is 15-30 minutes；
Step 6, semi-finished product are obtained after stir-frying, and semi-finished product are inserted in preprepared pressure pallet, utilize pressure
Semi-finished product are squeezed into the plate of standard thickness by machine；
Step 7, the plate of standard thickness is transported to operation room and is cut after cooling, according to packaging standard and size
Fritter is cut into, after artificial detection is carried out to broken fritter and is picked out, qualified fritter is placed on baling line and is carried out
Inner wrapping, you can obtain finished product.
As the further scheme of the present invention：The squeeze pressure of forcing press is 2-26Mpa.
Compared with prior art, the beneficial effects of the invention are as follows：The product using high-quality walnut kernel, ecological starch from sweet potato,
The first-class raw material such as maltose, sesame, brown sugar, non-transgenic refining vegetable oil are elaborated, product composition tissue tight, nothing
Sugared grain, it is soft moderate, do not stick to one's teeth, do not eke out a living, there is elasticity, toughness, the mouthfeel that fragrance is moderate and flavour is pure, it is no any to add
Add agent and preservative, belong to green natural food, the indices of product meet national standard, have a extensive future.
Brief description of the drawings
Fig. 1 is the preparation method flow chart of brown sugar walnut jelly drops.
Embodiment
The technical solution of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of brown sugar walnut jelly drops, include the raw material of following parts by weight：60 parts of walnut kernel, 8 parts of starch from sweet potato, maltose 50
Part, 10 parts of brown sugar, 1 part of refining vegetable oil, 8 parts of sesame and 5 parts of clear water.
The preparation method of the brown sugar walnut jelly drops, comprises the following steps that：
Step 1, chooses quality raw materials and passes through artificial screening, obtain acceptable material, walnut kernel is dehydrated, by sesame
Stir-fry well-done, it is spare；
Step 2, clear water is put into and is endured in pot, then starch from sweet potato is put into and endures pot and is uniformly mixed, until clear water
In there is no a starch from sweet potato particle, igniting heats and using moderate heat infusion 8 minutes, occurs slight paste in pot until enduring, after
Continuous infusion is white transparent and when having the bubble to start to emerge to color and luster into half；
Step 3, is added maltose, brown sugar, refining vegetable oil and the sesame that stir-fries to enduring, is boiled using big fire in pot；
Step 4, the raw material endured in pot is stirred 26 minutes with every circle velocity of rotation uniform rotation of 2 seconds, until enduring in pot
There is no moisture；
Step 5, endure the raw material in pot be brewed into again with moderate heat it is thick, when the color and luster of raw material becomes micro- yellow and fragrance
Add dehydration walnut kernel when strong to stir-fry, the stir-frying time is 20 minutes；
Step 6, semi-finished product are obtained after stir-frying, and semi-finished product are inserted in preprepared pressure pallet, utilize pressure
Semi-finished product are squeezed into the plate of standard thickness by machine；
Step 7, the plate of standard thickness is transported to operation room and is cut after cooling, according to packaging standard and size
Fritter is cut into, after artificial detection is carried out to broken fritter and is picked out, qualified fritter is placed on baling line and is carried out
Inner wrapping, you can obtain finished product.
Embodiment 2
A kind of brown sugar walnut jelly drops, include the raw material of following parts by weight：66 parts of walnut kernel, 24 parts of starch from sweet potato, maltose
12 parts of 75 parts, 18 parts of brown sugar, 3 parts of refining vegetable oil, 14 parts of sesame and clear water.Brown sugar is formed sweet using sugar cane crushing and concentration
Sugarcane brown sugar.
The preparation method of the brown sugar walnut jelly drops, comprises the following steps that：
Step 1, chooses quality raw materials and passes through artificial screening, obtain acceptable material, walnut kernel is dehydrated, by sesame
Stir-fry well-done, it is spare；
Step 2, clear water is put into and is endured in pot, then starch from sweet potato is put into and endures pot and is uniformly mixed, until clear water
In there is no a starch from sweet potato particle, igniting heats and using moderate heat infusion 8 minutes, occurs slight paste in pot until enduring, after
Continuous infusion is white transparent and when having the bubble to start to emerge to color and luster into half；
Step 3, is added maltose, brown sugar, refining vegetable oil and the sesame that stir-fries to enduring, is boiled using big fire in pot；
Step 4, the raw material endured in pot is stirred 32 minutes with every circle velocity of rotation uniform rotation of 2 seconds, until enduring in pot
There is no moisture；
Step 5, endure the raw material in pot be brewed into again with moderate heat it is thick, when the color and luster of raw material becomes micro- yellow and fragrance
Add dehydration walnut kernel when strong to stir-fry, the stir-frying time is 24 minutes；
Step 6, semi-finished product are obtained after stir-frying, and semi-finished product are inserted in preprepared pressure pallet, utilize pressure
Semi-finished product are squeezed into the plate of standard thickness by machine under the pressure of 12Mpa；
Step 7, the plate of standard thickness is transported to operation room and is cut after cooling, according to packaging standard and size
Fritter is cut into, after artificial detection is carried out to broken fritter and is picked out, qualified fritter is placed on baling line and is carried out
Inner wrapping, you can obtain finished product.
Embodiment 3
A kind of brown sugar walnut jelly drops, include the raw material of following parts by weight：70 parts of walnut kernel, 30 parts of starch from sweet potato, maltose
20 parts of 100 parts, 20 parts of sugarcane sugar, 5 parts of non-transgenic refining vegetable oil, 20 parts of sesame and clear water.Sugarcane sugar uses sugarcane
Squeeze the juice and concentrate the sugarcane sugar formed.
The preparation method of the brown sugar walnut jelly drops, comprises the following steps that：
Step 1, chooses quality raw materials and passes through artificial screening, obtain acceptable material, walnut kernel is dehydrated, by sesame
Stir-fry well-done, it is spare；
Step 2, clear water is put into and is endured in pot, then starch from sweet potato is put into and endures pot and is uniformly mixed, until clear water
In there is no a starch from sweet potato particle, igniting heats and using moderate heat infusion 6 minutes, occurs slight paste in pot until enduring, after
Continuous infusion is white transparent and when having the bubble to start to emerge to color and luster into half；
Step 3, is added maltose, brown sugar, refining vegetable oil and the sesame that stir-fries to enduring, is boiled using big fire in pot；
Step 4, the raw material endured in pot is stirred 38 minutes with every circle velocity of rotation uniform rotation of 2 seconds, until enduring in pot
There is no moisture；
Step 5, endure the raw material in pot be brewed into again with moderate heat it is thick, when the color and luster of raw material becomes micro- yellow and fragrance
Add dehydration walnut kernel when strong to stir-fry, the stir-frying time is 26 minutes；
Step 6, semi-finished product are obtained after stir-frying, and semi-finished product are inserted in preprepared pressure pallet, utilize pressure
Semi-finished product are squeezed into the plate of standard thickness by machine under the pressure of 24Mpa；
Step 7, the plate of standard thickness is transported to operation room and is cut after cooling, according to packaging standard and size
Fritter is cut into, after artificial detection is carried out to broken fritter and is picked out, qualified fritter is placed on baling line and is carried out
Inner wrapping, you can obtain finished product.
Brown sugar preferably using sugarcane through squeezing the juice, the band honey of simply and easy treat and concentrated formation, because without by highly
It is concise, whole components in sugarcane juice are almost remained, in addition to possessing the function of sugar, also containing a variety of essential amino acids,
Such as lysine, citric acid, these amino acid are all synthesized human protein, support metabolism, participate in human life activity
Indispensable basic substance, to promoting health to have absolute positive effectiveness, wherein not only containing the carbon aquation that can provide thermal energy
Compound, also develops indispensable malic acid, riboflavin, carrotene, nicotinic acid and trace element manganese, zinc, chromium containing growth in humans
Etc. various elements.Brown sugar have it is warm-natured, sweet in flavor, enter spleen, have blood-enrich, invigorating the spleen warm stomach, it is slow in analgesic, the work that activates blood circulation and disperses blood clots
With being proved by science, brown sugar has qi-restoratives, replenishing and activating blood, health care, skin care and other effects.Walnut is and almond, cashew nut, fibert
And referred to as world-renowned " four big dry fruits ", it is referred to as " strong man's food ", " nut full of nutrition ", " intelligence development abroad
Fruit "；" long live ", " Longevity ", the laudatory title of " treasured for supporting people ", its distinguished brain-healthy effect and abundant nutrition are enjoyed at home
Value, is praised highly by more and more people, and contained arginine, oleic acid, antioxidant etc. are to protecting painstaking effort in walnut
Pipe, prevention coronary heart disease, apoplexy, senile dementia etc. is that quite have benifit, be can be rated as anti-oxidant its " king "；With many beneficial what nerves
System grows the nutritional factors with development, effectively supplements brain nutrition；Energy anti-aging, is the anti-aging material that medical field is generally acknowledged.
All raw materials of this product are all using farmers''s product of ecological ideas, without any additive and preservative.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.Any reference numeral in claim should not be considered as to the involved claim of limitation.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (5)
1. a kind of brown sugar walnut jelly drops, it is characterised in that include the raw material of following parts by weight：60-70 parts of walnut kernel, starch from sweet potato
5-20 parts of 8-30 parts, 50-70 parts of maltose, 10-20 parts of brown sugar, 1-5 parts of refining vegetable oil, 8-20 parts of sesame and clear water.
2. brown sugar walnut jelly drops according to claim 1, it is characterised in that the brown sugar is using sugar cane crushing and concentration shape
Into sugarcane sugar.
3. brown sugar walnut jelly drops according to claim 1, it is characterised in that the refining vegetable oil is planted using non-transgenic
Thing oil.
4. the preparation method of a kind of brown sugar walnut jelly drops as described in claim 1-3 is any, it is characterised in that specific steps are such as
Under：
Step 1, chooses quality raw materials and passes through artificial screening, obtain acceptable material, walnut kernel is dehydrated, sesame is stir-fried
It is well-done, it is spare；
Step 2, clear water is put into and is endured in pot, then starch from sweet potato is put into and endures pot and is uniformly mixed, until not having in clear water
There is starch from sweet potato particle, igniting heats and using moderate heat infusion 5-10 minutes, occurs slight paste in pot until enduring, continues
Infusion is white transparent and when having the bubble to start to emerge to color and luster into half；
Step 3, is added maltose, brown sugar, refining vegetable oil and the sesame that stir-fries to enduring, is boiled using big fire in pot；
Step 4, the raw material endured in pot is stirred 20-40 minutes with every circle velocity of rotation uniform rotation of 2 seconds, until enduring in pot
There is no moisture；
Step 5, endure the raw material in pot be brewed into again with moderate heat it is thick, when the color and luster of raw material becomes micro- yellow and aromatic flavour
When add dehydration walnut kernel stir-fry, stir-frying the time be 15-30 minutes；
Step 6, semi-finished product are obtained after stir-frying, and semi-finished product are inserted in preprepared pressure pallet, will using forcing press
Semi-finished product are squeezed into the plate of standard thickness；
Step 7, the plate of standard thickness are transported to operation room and are cut after cooling, are cut according to packaging standard and size
Into fritter, after artificial detection is carried out to broken fritter and is picked out, qualified fritter is placed on baling line and carries out parcel
Dress, you can obtain finished product.
5. the preparation method of brown sugar walnut jelly drops according to claim 4, it is characterised in that the extruding pressure of the forcing press
Power is 2-26Mpa.
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| CN201711248055.4A CN107950735A (en) | 2017-12-01 | 2017-12-01 | A kind of brown sugar walnut jelly drops and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771712A (en) * | 2019-11-05 | 2020-02-11 | 师宗县光裕食品有限责任公司 | Walnut soft sweet and preparation method thereof |
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|---|---|---|---|---|
| CN1070549A (en) * | 1991-09-17 | 1993-04-07 | 山阳县保健食品厂 | The production technology of walnut jelly drops |
| JP2014090682A (en) * | 2012-11-01 | 2014-05-19 | Uha Mikakuto Co Ltd | Soft candy |
| CN104431258A (en) * | 2014-12-22 | 2015-03-25 | 贵阳新民食品有限公司 | Roxburgh rose-walnut soft sweets and processing method thereof |
| CN106417855A (en) * | 2016-09-23 | 2017-02-22 | 福建农林大学 | Fresh ginger soft sweets and preparation method thereof |
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2017
- 2017-12-01 CN CN201711248055.4A patent/CN107950735A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070549A (en) * | 1991-09-17 | 1993-04-07 | 山阳县保健食品厂 | The production technology of walnut jelly drops |
| JP2014090682A (en) * | 2012-11-01 | 2014-05-19 | Uha Mikakuto Co Ltd | Soft candy |
| CN104431258A (en) * | 2014-12-22 | 2015-03-25 | 贵阳新民食品有限公司 | Roxburgh rose-walnut soft sweets and processing method thereof |
| CN106417855A (en) * | 2016-09-23 | 2017-02-22 | 福建农林大学 | Fresh ginger soft sweets and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771712A (en) * | 2019-11-05 | 2020-02-11 | 师宗县光裕食品有限责任公司 | Walnut soft sweet and preparation method thereof |
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