CN108634081A - 一种野绿麻风味尖嘴林檎果牛轧糖 - Google Patents
一种野绿麻风味尖嘴林檎果牛轧糖 Download PDFInfo
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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
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- 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
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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
- A23G3/46—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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- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
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Abstract
本发明公开了一种野绿麻风味尖嘴林檎果牛轧糖,以野绿麻、尖嘴林檎果、血榧为原料,同时添加万丈深、紫青藤,制作出一种野绿麻风味尖嘴林檎果牛轧糖。其充分利用野绿麻、尖嘴林檎果、血榧的营养价值,与中药相互配伍,协同增效,具有清热解毒、健脾消积的功效。制得的成品甜而不腻、奶香浓郁、口感坚硬带脆,且保健功能突出,长期食用可明显改善脾胃虚弱、食积腹胀人群的不适。其制作工艺简单,易于实现,市场情景广阔,需求量大,可以进行机械化生产。
Description
技术领域
本发明涉及糖果技术领域,具体涉及以野绿麻、尖嘴林檎果、血榧为原料,加入具有保健功效的中药材,制得的一种野绿麻风味尖嘴林檎果牛轧糖。
背景技术
野绿麻,又名零余子荨麻、艾麻草、红禾麻、禾麻草,为荨麻科植物珠芽艾麻的全草。珠芽艾麻,多年生草本,高达80cm。根纺锤形。有棱,疏生螫毛。单叶互生;叶柄长3-6cm,有稀疏螫毛;通常托叶腋生出1-3个褐色小珠芽;叶片卵形或椭圆形,长8-13cm,宽3-6cm,先端短渐尖,基部宽楔形或圆形,叶缘有圆齿状锯齿。味辛,性温,有健脾消积的功效,主用于小儿疳积。
尖嘴林檎果,是蔷薇科植物尖嘴林檎的果实。直径2-3cm,果皮红棕色或深红色、无斑点。果肉厚,内果皮木化呈杯状,有5室,每1室有种子2颗,有的切片具有宿存花萼,反卷,有毛绒,并有残存花柱,亦具密毛绒。味微酸涩、甘,性平。具有健脾消积的功效,主治脾胃虚弱、食积停滞。
血榧,又名榧子,为三尖杉科植物三尖杉的种子。三尖杉,常绿乔木,高达20m,胸围40m。树皮褐色或红褐色,裂成片状脱落。小枝对生,基部有宿存芽鳞;枝条细长,稍下垂,树冠广圆形。叶螺旋状排成2列,披针状线形,通常微弯,长4-13(多为5-10)cm,宽3.5-4.5mm,上部渐窄,先端长渐尖,基部楔形或宽楔形,上面深绿色,下面气孔带白色。味甘、涩,性平,归肺、大肠经。有驱虫消积、润肺止咳的功效,常用于食积腹胀、小儿疳积、虫积、肺燥咳嗽。
万丈深,别名马尾参、细草、竹叶青、细叶万丈深、铁扫把、刷把细辛、奶浆参,是菊科还阳参属植物绿茎还阳参的根。绿茎还阳参,多年生草本,高15-40cm,有白色乳澎。根圆柱形,甚长,有乳汁。味微甘、苦,性凉,入肺、肝经。具有健脾消积、清热解毒、下乳的功效,用于小儿疳积、乳汁不足、支气管炎、肺炎、肝炎、白带、肠风下血、筋骨疼痛、跌打损伤、疮疖痈肿。
紫青藤,又名青藤、画眉杠、铁骨散、常青藤、山黄芪、小叶青、画眉跳杠、铁包金、大叶铁包金,为鼠李科植物牯岭勾儿茶的根或茎藤。藤茎圆柱形,多分枝,黄褐色或棕褐色,表面光滑,具突起的枝痕,其基部呈类圆形或椭圆形隆起。质极坚硬,难折断,断面不平坦,呈刺状纤维性;中央有类白色小形的髓;本质部占大部分,黄棕色,外周色较浅,黄白色;皮部较薄,易剥离,内表面光滑,具细纵纹。气无,味淡。归肝、肾经。具有祛风除湿、活血止痛、健脾消疳的功效,主治风湿痹痛、产后腹痛、痛经、经闭、外伤肿痛、小儿疳积、毒蛇咬伤。
牛轧糖又称蛋白糖,是用蛋白、糖浆、果仁等经充气加工制成的半软性糖果。适量摄入牛轧糖对人体有益。洗浴时,吃牛轧糖可防止虚脱;运动时,牛轧糖比能更快提供热能;疲劳饥饿时,牛轧糖可迅速被吸收提高血糖。以野绿麻、尖嘴林檎果、血榧为主要原料,万丈深、紫青藤为保健原料,生产出一种野绿麻风味尖嘴林檎果牛轧糖,目前还未见报道和产品上市。
发明内容
本发明以野绿麻、尖嘴林檎果、血榧为原料,同时添加万丈深、紫青藤,开发出一种野绿麻风味尖嘴林檎果牛轧糖。填补了国内使用这类原料制作牛轧糖的一项空白。
一种野绿麻风味尖嘴林檎果牛轧糖,采用以下步骤制作:
A.野绿麻预处理:取适量新鲜野绿麻,清洗干净,沥干体表水,再加入野绿麻重0.3-0.5%的纤维素酶,0.2-0.4%的果胶酶,加热至38-42℃,保持30-40分钟,后装入有80-100网筛的打浆机进行打浆,制得野绿麻浆;
B.尖嘴林檎果预处理:取新鲜、成熟的尖嘴林檎果,洗净,去皮去核,后切成薄片备用;
C.血榧预处理:取成熟的血榧适量,入炒制机中,微炒至外表褐色、内仁黄色,发出焦香味,后入去皮机剥壳备用;
D.中药材预处理:按一定比例取万丈深45-55%、紫青藤45-55%,加入中药材重5-15倍的水,用煎煮机煎煮30-60分钟,除去中药渣,制成中药浆;
E.果干的制作:将尖嘴林檎果片倒入装有适量水和柠檬汁的容器中,浸泡1-2分钟,捞出平铺在烤网上,入烤箱中,温度设置为170-180℃,烘烤8-10分钟,后将尖嘴林檎果片倒入烤盘中,经100-120℃烘烤至颜色变黄;
F.糖浆的制作:取蛋清20-25重量份,打发至硬性发泡备用,取饴糖90-100重量份,入锅中,加入麦芽糖80-90重量份、野绿麻浆5-15重量份、中药浆5-10重量份、水适量,小火熬制至140-145℃后,倒入已打发的蛋清中,搅拌至粘稠;
G.配料、冷却:取软化的黄油32-40重量份,倒入熬制完成的糖浆中,搅拌均匀,再加入全脂奶粉100-120重量份,混合均匀后,加入已去壳的血榧仁80-90重量份、尖嘴林檎果干80-90重量份,搅拌混合均匀,倒入铺有油纸的烤盘中,压成1.5-2cm厚的糖块,静置冷却;
H.成型、包装:将冷却的糖块切成大小一致的长条状,包裹一层糯米纸,用食品级包装纸进行包装;
I.检验、贮藏:将成品野绿麻风味尖嘴林檎果牛轧糖经检验合格后,避光贮存于清洁、干燥处。
本发明步骤C中,一定比例的中药材为以下原料重量比:万丈深45-55%、紫青藤45-55%。
本发明步骤E中,选用浓度较高的麦芽糖进行熬制,如果熬制的糖浆温度低于143℃,成品牛轧糖会较软。
本发明的作用机理:
野绿麻,健脾消积;尖嘴林檎果,健脾消积;血榧,驱虫消积、润肺止咳;万丈深,健脾消积、清热解毒、下乳;紫青藤,祛风除湿、活血止痛、健脾消疳。利用以上五味中药相互配伍,协同生效,通过调节肝的升发,肾的封藏,肺的肃降,促进脾的健运,固达清热解毒、健脾消积的功效。
本发明以野绿麻、尖嘴林檎果、血榧为原料,同时添加万丈深、紫青藤,制作出一种野绿麻风味尖嘴林檎果牛轧糖。其充分利用野绿麻、尖嘴林檎果、血榧的营养价值,与中药相互配伍,协同增效,具有清热解毒、健脾消积的功效。制得的成品甜而不腻、奶香浓郁、口感坚硬带脆,且保健功能突出,长期食用可明显改善脾胃虚弱、食积腹胀人群的不适。其制作工艺简单,易于实现,市场情景广阔,需求量大,可以进行机械化生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种野绿麻风味尖嘴林檎果牛轧糖,采用以下步骤制作:
A.野绿麻预处理:取适量新鲜野绿麻,清洗干净,沥干体表水,再加入野绿麻重0.5%的纤维素酶,0.3%的果胶酶,加热至42℃,保持30分钟,后装入有100网筛的打浆机进行打浆,制得野绿麻浆;
B.尖嘴林檎果预处理:取新鲜、成熟的尖嘴林檎果,洗净,去皮去核,后切成薄片备用;
C.血榧预处理:取成熟的血榧适量,入炒制机中,微炒至外表褐色、内仁黄色,发出焦香味,后入去皮机剥壳备用;
D.中药材预处理:按重量比例取万丈深48%、紫青藤52%,加入中药材重10倍的水,用煎煮机煎煮40分钟,除去中药渣,制成中药浆;
E.果干的制作:将尖嘴林檎果片倒入装有适量水和柠檬汁的容器中,浸泡1分钟,捞出平铺在烤网上,入烤箱中,温度设置为170℃,烘烤10分钟,后将尖嘴林檎果片倒入烤盘中,经100℃烘烤至颜色变黄;
F.糖浆的制作:取蛋清20kg,打发至硬性发泡备用,取饴糖90kg,入锅中,加入麦芽糖80kg、野绿麻浆5kg、中药浆5kg、水适量,小火熬制至140℃后,倒入已打发的蛋清中,搅拌至粘稠;
G.配料、冷却:取软化的黄油32kg,倒入熬制完成的糖浆中,搅拌均匀,再加入全脂奶粉100kg,混合均匀后,加入已去壳的血榧仁80kg、尖嘴林檎果干80kg,搅拌混合均匀,倒入铺有油纸的烤盘中,压成1.5cm厚的糖块,静置冷却;
H.成型、包装:将冷却的糖块切成大小一致的长条状,包裹一层糯米纸,用食品级包装纸进行包装;
I.检验、贮藏:将成品野绿麻风味尖嘴林檎果牛轧糖经检验合格后,避光贮存于清洁、干燥处。
本发明实施例1经15位脾胃虚弱、食积停滞的人群,连续食用10天,每日60克,症状明显缓解人数为9人,有效率为60%;连续食用20天,每日60克以上,症状明显缓解人数为10人,有效率为66.67%。
实施例2,一种野绿麻风味尖嘴林檎果牛轧糖,采用以下步骤制作:
A.野绿麻预处理:取适量新鲜野绿麻,清洗干净,沥干体表水,再加入野绿麻重0.4%的纤维素酶,0.4%的果胶酶,加热至42℃,保持40分钟,后装入有100网筛的打浆机进行打浆,制得野绿麻浆;
B.尖嘴林檎果预处理:取新鲜、成熟的尖嘴林檎果,洗净,去皮去核,后切成薄片备用;
C.血榧预处理:取成熟的血榧适量,入炒制机中,微炒至外表褐色、内仁黄色,发出焦香味,后入去皮机剥壳备用;
D.中药材预处理:按重量比例取万丈深28%、紫青藤30%、洋草果19%、青灰叶下珠23%,加入中药材重10倍的水,用煎煮机煎煮60分钟,除去中药渣,制成中药浆;
E.果干的制作:将尖嘴林檎果片倒入装有适量水和柠檬汁的容器中,浸泡2分钟,捞出平铺在烤网上,入烤箱中,温度设置为180℃,烘烤10分钟,后将尖嘴林檎果片倒入烤盘中,经110℃烘烤至颜色变黄;
F.糖浆的制作:取蛋清23kg,打发至硬性发泡备用,取饴糖95kg,入锅中,加入麦芽糖85kg、野绿麻浆10kg、中药浆8kg、水适量,小火熬制至142℃后,倒入已打发的蛋清中,搅拌至粘稠;
G.配料、冷却:取软化的黄油36kg,倒入熬制完成的糖浆中,搅拌均匀,再加入全脂奶粉110kg,混合均匀后,加入已去壳的血榧仁85kg、尖嘴林檎果干85kg,搅拌混合均匀,倒入铺有油纸的烤盘中,压成1.8cm厚的糖块,静置冷却;
H.成型、包装:将冷却的糖块切成大小一致的长条状,包裹一层糯米纸,用食品级包装纸进行包装;
I.检验、贮藏:将成品野绿麻风味尖嘴林檎果牛轧糖经检验合格后,避光贮存于清洁、干燥处。
洋草果,又名赤桉,是桃金娘科植物赤桉的果实。蒴果近球形,直径5-6mm,果缘突出2-3mm,果瓣4(有时为3或5)。干后呈棕绿色。气香,味微苦而辛,归脾、胃经。赤桉,大乔木,高约25m。树皮平滑,暗灰色,片状脱落;嫩枝圆形,最嫩部分略有棱。幼态叶对生;叶片阔披针形,长6-9cm,宽2.5-4cm;成熟叶互生;叶柄长1.5-2.5cm,纤细;叶片薄革质,狭披针形至披针形,长6-30cm,宽1-2cm,稍弯曲,两面有黑色腺点。具有消积除疳的功效,主治小儿疳积。
青灰叶下珠,是大戟科植物青灰叶下珠的根。青灰叶下珠,落叶灌木,高2-4cm。枝无毛,小枝细弱。叶互生,具短柄;叶片椭圆形至长圆形,长2-3cm,宽1.4-2cm,先端具小尖头,基部宽楔形或圆形,全缘。花簇生于叶腋;单性,雌雄同株;无花瓣;雄花数朵至10余朵簇生,萼片5-6;雌花通常1朵,生于雄花丛中,子房3室,柱头3。味辛、甘,性温,入肝、脾经。有祛风除湿、健脾消积的功效,常用于风湿痹痛、小儿疳积。
本发明实施例2的作用机理:
野绿麻,健脾消积;尖嘴林檎果,健脾消积;血榧,驱虫消积、润肺止咳;万丈深,健脾消积、清热解毒、下乳;紫青藤,祛风除湿、活血止痛、健脾消疳;洋草果,消积除疳;青灰叶下珠,祛风除湿、健脾消积。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肾的封藏,肺的肃降,促进脾的健运,固达清热解毒、健脾消积的功效。
本发明实施例2经22位脾胃虚弱、食积停滞的人群,连续食用10天,每日60克,症状明显缓解人数为14人,有效率为63.64%;连续食用20天,每日60克以上,症状明显缓解人数为16人,有效率为72.73%。
实施例3,一种野绿麻风味尖嘴林檎果牛轧糖,采用以下步骤制作:
A.野绿麻预处理:取适量新鲜野绿麻,清洗干净,沥干体表水,再加入野绿麻重0.3%的纤维素酶,0.4%的果胶酶,加热至40℃,保持35分钟,后装入有80网筛的打浆机进行打浆,制得野绿麻浆;
B.尖嘴林檎果预处理:取新鲜、成熟的尖嘴林檎果,洗净,去皮去核,后切成薄片备用;
C.血榧预处理:取成熟的血榧适量,入炒制机中,微炒至外表褐色、内仁黄色,发出焦香味,后入去皮机剥壳备用;
D.中药材预处理:按重量比例取万丈深15%、紫青藤19%、洋草果11%、青灰叶下珠14%、青天葵24%、天生草17%,加入中药材重12倍的水,用煎煮机煎煮45分钟,除去中药渣,制成中药浆;
E.果干的制作:将尖嘴林檎果片倒入装有适量水和柠檬汁的容器中,浸泡2分钟,捞出平铺在烤网上,入烤箱中,温度设置为180℃,烘烤10分钟,后将尖嘴林檎果片倒入烤盘中,经100℃烘烤至颜色变黄;
F.糖浆的制作:取蛋清25kg,打发至硬性发泡备用,取饴糖100kg,入锅中,加入麦芽糖90kg、野绿麻浆15kg、中药浆10kg、水适量,小火熬制至145℃后,倒入已打发的蛋清中,搅拌至粘稠;
G.配料、冷却:取软化的黄油40kg,倒入熬制完成的糖浆中,搅拌均匀,再加入全脂奶粉120kg,混合均匀后,加入已去壳的血榧仁90kg、尖嘴林檎果干90kg,搅拌混合均匀,倒入铺有油纸的烤盘中,压成2cm厚的糖块,静置冷却;
H.成型、包装:将冷却的糖块切成大小一致的长条状,包裹一层糯米纸,用食品级包装纸进行包装;
I.检验、贮藏:将成品野绿麻风味尖嘴林檎果牛轧糖经检验合格后,避光贮存于清洁、干燥处。
青天葵,又名独叶莲、珍珠草、独脚莲、珍珠叶、坠千斤、铁帽子、山米子、天葵、入地珍珠、假天麻,是兰科植物毛唇芋兰的块茎和全草。全草卷缩成团粒状或缠绕成团。块茎肉质,皱缩成不规则的扁平状,直径5-12mm,类白色或黄白色,多已与茎叶脱落。叶皱缩,灰绿色或黄绿色,膜质柔韧,展平后呈卵圆形或卵状心形,长、宽约2.5-7cm(大者可达10cm),先端钝或微尖,基部心形,边缘微波状,基出弧形脉约20条,呈膜翅状突起;叶柄稍扁,长3-7cm(有时长达15cm),直径约2.5mm,灰黄色或黄白色,有细纵纹,基部有残留管状叶鞘及从两侧伸出的纤细不定根。气微有草菇香,叶微甘。具有润肺止咳、清热解毒、散瘀止痛的功效,主治肺痨咯血、肺热咳嗽、口腔炎、咽喉肿痛、瘰疬、疮疡肿毒、跌打损伤。
天生草,别名蛇咬药、漏芦、山韭菜、土漏芦、白千针万线草、大兰花参,为百合科鹭鸶草属植物小鹭鸶草的根。小鹭鸶草,别名小鹭鸶兰《云南种子植物名录》。多年生草本,高35-85cm。根茎短,生多条根。花葶直立,少数具分枝。叶较窄,约10枚,条形,长15-35cm,宽7-11mm,下部叶显著下弯,边缘具极细的锯齿。味淡,性平,入脾经,有健脾利湿、舒筋活络、解毒消肿的功效,常用于小儿疳积、脾虚带下、湿痹酸痛、乳痈肿痛、毒蛇咬伤。
本发明实施例3的作用机理:
野绿麻,健脾消积;尖嘴林檎果,健脾消积;血榧,驱虫消积、润肺止咳;万丈深,健脾消积、清热解毒、下乳;紫青藤,祛风除湿、活血止痛、健脾消疳;洋草果,消积除疳;青灰叶下珠,祛风除湿、健脾消积;青天葵,润肺止咳、清热解毒、散瘀止痛;天生草,健脾利湿、舒筋活络、解毒消肿。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肾的封藏,肺的肃降,促进脾的健运,固达清热解毒、健脾消积的功效。
本发明实施例3经26位脾胃虚弱、食积停滞的人群,连续食用10天,每日60克,症状明显缓解人数为19人,有效率为73.08%;连续食用20天,每日60克以上,症状明显缓解人数为20人,有效率为76.92%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种野绿麻风味尖嘴林檎果牛轧糖,其特征在于,采用以下步骤制作:
A.野绿麻预处理:取适量新鲜野绿麻,清洗干净,沥干体表水,再加入野绿麻重0.3-0.5%的纤维素酶,0.2-0.4%的果胶酶,加热至38-42℃,保持30-40分钟,后装入有80-100网筛的打浆机进行打浆,制得野绿麻浆;
B.尖嘴林檎果预处理:取新鲜、成熟的尖嘴林檎果,洗净,去皮去核,后切成薄片备用;
C.血榧预处理:取成熟的血榧适量,入炒制机中,微炒至外表褐色、内仁黄色,发出焦香味,后入去皮机剥壳备用;
D.中药材预处理:按一定比例取万丈深、紫青藤,加入中药材重5-15倍的水,用煎煮机煎煮30-60分钟,除去中药渣,制成中药浆;
E.果干的制作:将尖嘴林檎果片倒入装有适量水和柠檬汁的容器中,浸泡1-2分钟,捞出平铺在烤网上,入烤箱中,温度设置为170-180℃左右,烘烤8-10分钟,后将尖嘴林檎果片倒入烤盘中,经100-120℃烘烤至颜色变黄;
F.糖浆的制作:取蛋清20-25重量份,打发至硬性发泡备用,取饴糖90-100重量份,入锅中,加入麦芽糖80-90重量份、野绿麻浆5-15重量份、中药浆5-10重量份、水适量,小火熬制至140-145℃后,倒入已打发的蛋清中,搅拌至粘稠;
G.配料、冷却:取软化的黄油32-40重量份,倒入熬制完成的糖浆中,搅拌均匀,再加入全脂奶粉100-120重量份,混合均匀后,加入已去壳的血榧仁80-90重量份、尖嘴林檎果干80-90重量份,搅拌混合均匀,倒入铺有油纸的烤盘中,压成约1.5-2cm厚的糖块,静置冷却;
H.成型、包装:将冷却的糖块切成大小一致的长条状,包裹一层糯米纸,用食品级包装纸进行包装;
I.检验、贮藏:将成品野绿麻风味尖嘴林檎果牛轧糖经检验合格后,避光贮存于清洁、干燥处。
2.根据权利要求1所述的一种野绿麻风味尖嘴林檎果牛轧糖,其特征在于:所述步骤C中,一定比例的中药材为以下原料重量比:万丈深45-55%、紫青藤45-55%。
3.根据权利要求1所述的一种野绿麻风味尖嘴林檎果牛轧糖,其特征在于:所述步骤E中,选用浓度较高的麦芽糖进行熬制,如果熬制的糖浆温度低于143℃,成品牛轧糖会较软。
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