CN108450636B - Preparation method of fresh flower sugar - Google Patents
Preparation method of fresh flower sugar Download PDFInfo
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- CN108450636B CN108450636B CN201810112042.2A CN201810112042A CN108450636B CN 108450636 B CN108450636 B CN 108450636B CN 201810112042 A CN201810112042 A CN 201810112042A CN 108450636 B CN108450636 B CN 108450636B
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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
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a preparation method of fresh flower sugar, which mainly comprises the following steps of white granulated sugar, fresh flower petals and water in parts by weight: heating water to boil, adding white granulated sugar, continuously heating, putting petals into a pot in batches, continuously boiling with strong fire, observing the change of syrup according to the change of fire, stirring, turning off the fire, stirring again, stir-frying, cooling, packaging and the like, and finally obtaining the fresh flower sugar. The fresh flower sugar prepared by the technical scheme can be stored for a long time without rancidity, can retain the fragrance, color and nutritional ingredients of fresh flowers to the maximum extent, and is a healthy product meeting the requirements of the times. When in use, the sugar can be directly used as granulated sugar, has especially prominent use flavor of baked cakes, and can also improve the taste and increase the crispness. The flavor and the mouthfeel of the stuffing can be improved by using the stuffing.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing technology for making sugar, and particularly relates to a preparation method of fresh flower sugar.
Background
The proverb such as ' happy flower of shou person ' and ' self-body-building medicine ' in flower ' is circulating in China folk. Fresh flowers make the surname easy and comfortable, and also has many health functions. The experts of the Chinese health association indicate that the flowers can be enjoyed and can also be used for health care; the immunity of the body is improved, and diseases are conditioned; for example, osmanthus has the effects of warming and invigorating yang, whitening skin, expelling toxin in vivo, relieving cough and reducing sputum, preserving health and moistening lung. The rose flower fragrance has the effects of regulating qi, resolving stagnation and dissipating blood stasis, and can relieve the problems of hyperlipidemia, liver qi stagnation, qi and blood disharmony, hyperplasia of mammary glands, breast distending pain, irregular menstruation, female hormone secretion hypofunction and the like. The flos Rosae chinensis has effects of promoting blood circulation and regulating menstruation, and can be used for treating menoxenia, chest and abdomen distending pain, vexation and emesis caused by stagnation of liver qi and blood stasis, and for better storing and taking effective components of fresh flower, the conventional processing method comprises directly pickling fresh flower with sugar and soaking. The extensive processing method can cause the loss of the original fragrance and color of the fresh flowers or directly lose the original flavor, and syrup and sugar particles in the fresh flower sugar are also separated when the fresh flower sugar is used, so that a large amount of waste is caused, the storage time of the fresh flower sugar is short, and the rancid taste is easy to produce.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides a preparation method of fresh flower sugar.
In order to solve the technical problems, according to one aspect of the invention, the preparation method of the fresh flower sugar provided by the invention comprises the following specific preparation steps of 20-40kg of white granulated sugar, 5-15kg of fresh flowers and 2-5kg of water in parts by weight:
a. picking fresh flower petals, cleaning, removing impurities, and air drying;
b. heating water to boil, adding white sugar, and heating;
c. after the syrup mixed liquid is boiled to form syrup for at least 5 minutes, placing petals for at least 4 times, slightly stirring after each time of placing the petals, and completely wrapping the petals by the syrup mixed liquid at intervals of placing the petals;
d. boiling with strong fire after the petals are completely put into the pot, wherein if the petals are conglomerated, the petals can be stirred slightly, and the petals cannot be turned over in the rest time, so that the petals are boiled naturally in the pot.
e. Observing the syrup change in the pot, when the syrup becomes thick and the phenomenon of slurry jumping occurs, adjusting the fire until the slurry jumping does not occur, and controlling the bubbles in the pot to be small and dense;
f. continuously heating until bubbles in the pot become large and uneven, and then, adjusting the mixture to slow fire for decoction and stirring from top to bottom to prevent bottom from being burnt;
g. sampling from the pot and dripping into normal temperature water during stirring, observing the condition of dripping beads, and stopping heating when the syrup solution dripped into the water forms a spherical shape;
h. after the fire is turned off, the syrup solution in the pot is continuously stirred until no bubbles appear, the stirring is stopped, after the stirring is stopped, the whole surface of the syrup solution in the pot is observed to swell, the syrup solution automatically falls down on the bed and cannot be swelled again, and then the sugar solution starts to be converted into sugar sand;
i. continuously stir-frying the sugar sand after stirring is stopped, wherein the stir-frying speed is in direct proportion to the thickness of the sugar sand, and the sugar sand which is obtained at a higher stir-frying speed is thinner;
j. transferring to a table for cooling when the stir-frying heat dissipation temperature reaches 50-70 ℃, and packaging and storing when the temperature is cooled to normal temperature to obtain the fresh flower sugar.
The fresh flower sugar prepared by the technical scheme can be stored for a long time without rancidity, can retain the fragrance, color and nutritional ingredients of fresh flowers to the maximum extent, and is a healthy product meeting the requirements of the times. When in use, the sugar can be directly used as granulated sugar, has especially prominent use flavor of baked cakes, and can also improve the taste and increase the crispness. The flavor and the mouthfeel of the stuffing can be improved by using the stuffing.
In order to have better sugar making effect, the invention also provides the following technical scheme:
in some embodiments, the invention can adopt one or more of rose, chrysanthemum, jasmine, sweet osmanthus, lily and lotus flowers as the raw material of the fresh flowers according to the requirements of taste and health care function.
In some embodiments, in order to obtain fresh flower sugar with better taste and flavor, the mixture ratio is optimally that 30kg of white granulated sugar, 10kg of fresh flower and 3kg of water are formed according to the weight part ratio.
In some embodiments, in order to obtain fresh flower sugar with better taste and flavor, the mixture ratio is optimally that 40kg of white granulated sugar, 15kg of fresh flower and 5kg of water are formed according to the weight part ratio.
In some embodiments, in order to obtain fresh flower sugar with better taste and flavor, the mixture ratio is optimally that 20kg of white granulated sugar, 5kg of fresh flower and 2kg of water are formed according to the weight part ratio.
In some embodiments, the sugar is transferred to a table for cooling when the sugar is stir-fried to an optimal temperature of 60 ℃ for long-term storage without rancidity and flavor development.
In some embodiments, the sugar is transferred to a table for cooling when the sugar is stir-fried to an optimal temperature of 50 or 70 degrees to avoid rancidity for long-term storage.
Drawings
FIG. 1 shows a schematic flow diagram of a fresh flower sugar processing process flow in the example.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.
The first embodiment is as follows:
as shown in fig. 1, this embodiment is a process flow for preparing fresh flower sugar, which includes:
preparing 10kg of fresh flower petals and 3kg of water of one or more of white granulated sugar 30kg, rose, chrysanthemum, jasmine, sweet osmanthus and lily
Firstly, cleaning and removing impurities from fresh petals, and airing water for later use;
secondly, heating water to boil, pouring white granulated sugar, continuously heating, and continuously stirring;
thirdly, after the syrup mixed liquid is boiled to form syrup for 5 minutes, placing petals, placing the petals into the pot for 4 times, slightly stirring after placing the petals into the pot each time, and completely wrapping the petals by the syrup mixed liquid for more than one time at intervals of placing the petals into the pot;
and fourthly, continuously boiling the petals with strong fire after the petals are completely put into the pot, wherein if the petals are agglomerated, the petals can be stirred slightly, and the petals cannot be turned over in the rest time, so that the petals are naturally boiled in the pot.
Fifthly, after 30 minutes of petal arrangement, the syrup becomes thick and the phenomenon of slurry jumping occurs, namely, the fire is adjusted until the slurry jumping does not occur, and the bubbles in the pot are small and dense;
sixthly, continuously heating until bubbles in the pot become large and uneven, and then, slowly decocting with slow fire and stirring from top to bottom to prevent bottom from being burnt;
seventhly, sampling from the pot and dripping the sample into normal temperature water in the stirring process, observing the condition of dripping beads, and stopping fire when the syrup solution dripped into the water forms a spherical shape;
step eight, after the fire is turned off, continuously stirring the syrup solution in the pot until no bubbles appear, stopping stirring, observing that the whole surface of the syrup solution in the pot is swelled, then automatically laying the bed and not swelling the syrup solution, and then beginning to convert the sugar solution into sugar sand;
step nine, continuously stir-frying the sugar sand after stirring is stopped, wherein the stir-frying speed is in direct proportion to the thickness of the sugar sand, and the sugar sand which is obtained at a higher stir-frying speed is thinner;
and step ten, transferring to a table top for cooling when the temperature is reduced to 60 ℃ by stir-frying, and packaging and storing when the temperature is reduced to normal temperature to obtain the fresh flower sugar.
Example two:
as shown in fig. 1, this embodiment is a process flow for preparing fresh flower sugar, which includes:
preparing materials including one or more of white granulated sugar 40kg, flos Rosae Rugosae, flos Chrysanthemi, flos Jasmini sambac, flos Osmanthi Fragrantis and flos Lilii Viriduli 15kg, and water 5kg
Firstly, cleaning and removing impurities from fresh petals, and airing water for later use;
secondly, heating water to boil, pouring white granulated sugar, continuously heating, and continuously stirring;
thirdly, after the syrup mixed liquid is boiled to form syrup for 8 minutes, placing petals, placing the petals into the pot for 6 times, slightly stirring after placing the petals into the pot each time, and completely wrapping the petals by the syrup mixed liquid for more than one time at intervals of placing the petals into the pot;
and fourthly, continuously boiling the petals with strong fire after the petals are completely put into the pot, wherein if the petals are agglomerated, the petals can be stirred slightly, and the petals cannot be turned over in the rest time, so that the petals are naturally boiled in the pot.
Fifthly, after the petals are placed for 40 minutes, the syrup becomes thick and the phenomenon of slurry jumping occurs, namely, the fire is adjusted until the slurry jumping does not occur, and the bubbles in the pot are small and dense;
sixthly, continuously heating until bubbles in the pot become large and uneven, and then, slowly decocting with slow fire and stirring from top to bottom to prevent bottom from being burnt;
seventhly, sampling from the pot and dripping the sample into normal temperature water in the stirring process, observing the condition of dripping beads, and stopping fire when the syrup solution dripped into the water forms a spherical shape;
step eight, after the fire is turned off, continuously stirring the syrup solution in the pot until no bubbles appear, stopping stirring, observing that the whole surface of the syrup solution in the pot is swelled, then automatically laying the bed and not swelling the syrup solution, and then beginning to convert the sugar solution into sugar sand;
step nine, continuously stir-frying the sugar sand after stirring is stopped, wherein the stir-frying speed is in direct proportion to the thickness of the sugar sand, and the sugar sand which is obtained at a higher stir-frying speed is thinner;
and step ten, transferring to a table top for cooling when the temperature of stir-frying is 70 ℃, and packaging and storing when the temperature is cooled to normal temperature to obtain the fresh flower sugar.
In another embodiment, white granulated sugar 20kg, flower petals 5kg and water 2kg can be prepared, the flower petals are taken after syrup is formed for 6 minutes, and the flower petals are taken into the pot for 5 times; after the petals are placed for 20 minutes, the syrup becomes thick and the phenomenon of slurry jumping occurs, namely, the fire is adjusted until the slurry jumping does not occur; the fresh flower sugar can be prepared by transferring to a table for cooling when the temperature is 50 ℃ after stir-frying and radiating, and other preparation steps are unchanged. What has been described above are merely some embodiments of the present invention. It will be apparent to those skilled in the art that several modifications in formulation and preparation process can be made without departing from the inventive concept of the present invention and fall within the scope of protection sought.
Claims (6)
1. A preparation method of fresh flower sugar is characterized by comprising the following steps: the white granulated sugar is prepared from 20-40kg of white granulated sugar, 5-15kg of fresh flowers and 2-5kg of water in parts by weight, and the preparation method specifically comprises the following steps:
a. picking fresh flower petals, cleaning, removing impurities, and air drying;
b. heating water to boil, adding white sugar, and heating;
c. after the syrup mixed liquid is boiled to form syrup for at least 5 minutes, placing petals for at least 4 times, slightly stirring after each time of placing the petals, and completely wrapping the petals by the syrup mixed liquid at intervals of placing the petals;
d. boiling with strong fire after the petals are completely put into the pot, wherein if the petals are agglomerated, the petals can be stirred slightly, and the petals cannot be turned over in the rest time, so that the petals are boiled naturally in the pot;
e. observing the syrup change in the pot, when the syrup becomes thick and the syrup jumping phenomenon occurs, adjusting the fire until the syrup jumping does not occur, and controlling the bubbles in the pot to be small and dense;
f. continuously heating until bubbles in the pot become large and uneven, and then, adjusting the mixture to slow fire for decoction and stirring from top to bottom to prevent bottom from being burnt;
g. sampling from the pot and dripping into normal temperature water during stirring, observing the condition of dripping beads, and stopping heating when the syrup solution dripped into the water forms a spherical shape;
h. after the fire is turned off, the syrup solution in the pot is continuously stirred until no bubbles appear, the stirring is stopped, after the stirring is stopped, the whole surface of the syrup solution in the pot is observed to swell, the syrup solution automatically falls down on the bed and cannot be swelled again, and then the sugar solution starts to be converted into sugar sand;
i. continuously stir-frying the sugar sand after stirring is stopped, wherein the stir-frying speed is in direct proportion to the thickness of the sugar sand, and the sugar sand which is obtained at a higher stir-frying speed is thinner;
j. stirring and parching to sugar and sand temperature of 50-70 deg.C, transferring to table for cooling, and packaging and storing when cooled to normal temperature to obtain fresh flower sugar.
2. The method for preparing fresh flower sugar according to claim 1, wherein the fresh flower is one or more of rose, chrysanthemum, jasmine, sweet osmanthus, lily and lotus.
3. The preparation method of fresh flower sugar according to claim 1 or 2, characterized in that the sugar is prepared from 30kg of white granulated sugar, 10kg of fresh flower and 3kg of water according to the weight part ratio.
4. The preparation method of fresh flower sugar according to claim 1 or 2, characterized in that the sugar is prepared from 40kg of white granulated sugar, 15kg of fresh flower and 5kg of water according to the weight part ratio.
5. The method of claim 1 or 2, wherein the fresh flower sugar is transferred to a table for cooling when the sugar is stir-fried to a sugar paste temperature of 60 ℃.
6. The method for preparing fresh flower sugar according to claim 1 or 2, wherein the fresh flower sugar is transferred to a table for cooling when stir-frying is carried out until the sugar paste temperature is 50 or 70 ℃.
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| CN108450636B true CN108450636B (en) | 2021-07-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109566833A (en) * | 2019-01-08 | 2019-04-05 | 广西大学 | A kind of preparation method and application of tremella flower stuffing |
| CN109699802A (en) * | 2019-03-11 | 2019-05-03 | 黄老五食品股份有限公司 | A kind of production technology of fresh flower Peanut Squares |
| CN110771896A (en) * | 2019-11-12 | 2020-02-11 | 贺加才 | Preparation method of sweet osmanthus syrup |
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