CN109362934A - A kind of preparation method of the peppermint hard candy with bean cotyledon flavor - Google Patents
A kind of preparation method of the peppermint hard candy with bean cotyledon flavor 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
- 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
- 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
- A23G3/364—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
- A23G3/366—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 containing microorganisms, enzymes
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Abstract
The invention belongs to food processing technology field, the preparation method of specially a kind of peppermint hard candy with bean cotyledon flavor.Steps of the method are: 1) use less salt, constant temperature, in short-term preparation process, the less salt broad bean chili sauce for meeting industry development is made (product salinity is lower than 6%), this bean cotyledon capsicum is dried, crush, is sieved, less salt broad bean chili sauce powder is made, dried peppermint leaf is passed through into hot-air seasoning, is smashed, the obtained Herba Menthae powder of technique of being sieved, broad bean chili sauce powder and peppermint powder are mixed in a certain ratio into powder, stored for future use；Sucrose plus water are dissolved, heat infusion, when being cooled to the candy batch of stronger plasticity, is added into above-mentioned mixed powder, then turn mixing, cooling, molding, the peppermint hard candy with broad bean chili sauce flavor is made.This method realizes less salt, the confectionary products low-saccharification of broad bean chili sauce, while realizing the healthcare function of product, and significantly improves the flavor taste of candy, reduce production cost, improve enterprise's productivity effect.
Description
Technical field
The invention belongs to food processing technology field, the preparation side of specially a kind of peppermint hard candy with bean cotyledon flavor
Method.
Background technique
Broad bean chili sauce is to use soybean, capsicum for primary raw material, using wheat flour, edible salt as major auxiliary burden, with aspergillus oryzae
Be leading, seasoning made of fermented brew, have the characteristics that peppery perfume is palatable, ester it is aromatic it is strongly fragrant, paste flavor is mellow, nutrition is delicious,
It is a kind of situation of selling well flavouring to look good, smell good and taste good, the deep favor by consumer.Broad bean chili sauce originates in civil, is sent out by family manufacture
Exhibition is industrial production, has the history in more than 200 years so far.
In production, due to miscellaneous bacteria, aflatoxin producing strains the problems such as, usually utilizes the inhibiting effect of hypersaline environment,
Broad bean chili sauce (product salt content is up to 15% or more) is made using high salt fermentation technique.In the technique, with salt marsh technique with high salt
Capsicum unstrained spirits is made in pimiento；With high salt concentration water by fermentation technique, sauce unstrained spirits is made at koji fermentation in soybean；By capsicum unstrained spirits and sauce unstrained spirits
Mix is uniform by a certain percentage, is fitted into cylinder (pond), is turned over, shines, reveals natural fermentating process, broad bean chili sauce finished product is made.
By in the technique of above-mentioned broad bean chili sauce it is found that the production of capsicum unstrained spirits needs to be added 15~18% or so salt, and
The production of sauce unstrained spirits needs to be added 15~18% or so saline solution, belongs to high salt fermentation technique.Intake with high salt may cause bone
The risks such as disease, edible salt intake is up to 12g/ days per capita in China, much higher than the 5g/ days standards that WHO recommends, reduces salt intake
It is very necessary.Broad bean chili sauce is as important flavouring and the important sources of China's food intake with high salt, the less salt of broad bean chili sauce
Change is the important directions of future development.
Sugar is the important nutrient of needed by human body, is to constitute cell and tissue, adjusts the indispensable substance of physiological function,
There is heat supply to human body, constitute the important physiological functions such as tissue, auxiliary fat oxidation, help liver detoxification.
Candy is a kind of snack food as the main component with carbohydrate, inclined by consumer because having consolation effect
Love.Confectionery industry remains quick growth as one of China's conventional column snacks industry, and the potentiality market share constantly expands
?.Various types of candies such as low-sugar type, health, interest type and the ecotype are the development of candy industry within the scope of future world
Trend.
Come from consumption figure currently, the global year consumption per head of candy is 3 kilograms or so, and China only has 0.7 kilogram, because
This China's candy market has huge development potentiality.In future, the breakthrough of domestic enterprise should focus on the update of product
On, new product is constantly released, product variety of enriching constantly.
Peppermint is a kind of fragrant crop with extraordinary economic value, has medical and edible dual function.It is Xin Liang
Property sweating antipyretic medicine, control influenza, headache, hot eyes, body heat, throat, gum swelling and pain etc. diseases, external application can control neuralgia, skin
Skin itch, fash and eczema etc..On edible, peppermint can not only be used for flavoring agent, and can make fragrance, can also match wine, make tea.It is flat
Often with peppermint for tea, clear away heart-fire improving eyesight.
Summary of the invention
The purpose of the present invention is be directed to the hairs such as salinity existing for existing broad bean chili sauce is high, confectionery industry product homogeneity is serious
The problem of opening up bottleneck, provides a kind of peppermint hard candy and preparation method thereof with bean cotyledon flavor, it is low that this method complies with broad bean chili sauce
Less salt, the confectionary products low-saccharification of broad bean chili sauce are realized in the industry development requirements such as salinization, candy low-saccharification, product function,
It realizes the healthcare function of product simultaneously, and significantly improves the flavor taste of candy, reduce production cost, improve enterprise's production effect
Benefit.
In order to achieve the above-mentioned object of the invention, the specific technical proposal of the invention is:
A kind of preparation method of the peppermint hard candy with bean cotyledon flavor, method includes the following steps:
1) production of thick chilli sauce:
By fresh chilli arrange impurity elimination, clean drain the water after, cut defibrination be thick chilli sauce (water content >=80%) it is spare；
2) production of Cheng Qu:
Dry soybean is carried out to the immersion of 8~10h, until fractureing is advisable without white or hard-core, draining is pulled out, by dry soybean quality
0.03%~0.05% weigh Aspergillus oryzaeAs.3951 koji, weigh flour by the 15~20% of dry soybean quality, will weigh up
Koji be first sufficiently mixed and mix thoroughly with flour, then the wet soybean finished with draining mixes well, and dress plaque or disk enter bent room koji-making,
30~35 DEG C of room temperature are adjusted, 80% or more relative temperature turns over one when white hypha covers with and product temperature rises to 38~40 DEG C
Secondary song controls 38 DEG C of product temperature hereinafter, going out song when having yellow green spore, obtains into song at this time.
3) production of broad bean chili sauce:
By above-mentioned steps 1) in thick chilli sauce mixed with the Cheng Qu in step 2) in mass ratio 1: 0.3~1, stir evenly,
The salt for accounting for the two quality summation 6% is added, stirs evenly, enters in ferment at constant temperature cylinder after mixing, it is permanent under the conditions of 30~35 DEG C
Warm ventilating fermentation 15d, during which every 12h, which is stirred, once obtains mature broad bean chili sauce.
4) production of mixed powder:
By above-mentioned steps 3) in broad bean chili sauce cut grinding butter, tongue feels sauce body exquisiteness without slag, by broad bean chili sauce
It is dry under the conditions of 60~80 DEG C, until taken out when below moisture content≤12%, crushes as powder, cross 40 meshes, obtain bean cotyledon
Thick chilli sauce powder；Fresh mint leaf is dry under the conditions of 40~50 DEG C, until being taken out when below moisture content≤12%, crush as powder
End crosses 40 meshes, obtains dried peppermint leaf powder；Broad bean chili sauce powder and dried peppermint leaf powder in mass ratio 1: 0.2~0.5 are mixed equal
It is even, obtain mixed powder.
5) production of broad bean chili sauce flavor peppermint hard candy:
(1) change sugar: weighing the sucrose of certain mass, a certain amount of water is added by the 30% of sucrose quality, in 90 DEG C of temperature
Under degree, sucrose is dissolved completely；
(2) infusion: in atmospheric conditions, carrying out infusion for liquid glucose, until 160 DEG C of whens, take the dish out of the pot, obtain moisture be 2% it is hard
Sugar takes the dish out of the pot；
(3) powder is wrapped up in cooling: it is fitted into mixed powder obtained in step 4) in mold, will be cooled to 90 ± 5 DEG C of liquid glucose,
It is slowly injected into mold, when liquid glucose is gradually cooling to 80 ± 5 DEG C, turn-over cooling is carried out, on the one hand fills massecuite with mixed powder
Tap touching, declines the temperature of monolith candy batch uniformly, when the firmly soft appropriateness of turn-over breading to candy batch is with good plastic
It when property, is sent to heat insulating bed, is formed immediately；
(4) punch forming: the molding room of 25 DEG C of room temperature and relative humidity no more than 70% will be cooled to 70 ± 5 DEG C
Massecuite carry out punch forming.
(5) cooling and shaping demoulding packaging: the hard candy of cooling and shaping to room temperature is deviate from out of mold, being made has bean cotyledon peppery
The peppermint hard candy of sauce flavor.
The positive effect of the present invention are as follows:
(1) contrast effect of the sense of taste.That is: contrast effect is generated with a kind of sense of taste additive of antipodal taste, led to
This effect is crossed, another taste can be reinforced.Salt is for most common sense of taste additive, also referred to as taste hardening agent.When
When salty substances enter oral cavity, what tongue first touched is saline taste, then touches sweet taste again, and sweet taste will be amplified, and is felt
It more sweetens, this is the contrast effect of the typical sense of taste.In the present solution, being utilized using less salt bean cotyledon powder as the crust of candy
Low content salt (6% or less) in less salt broad bean chili sauce, reinforce candy in sweet perception, reach both reduce candy containing sugar
Amount and eater do not reduce the edible experience of candy to sugared intake, meet industry less salt, the development of low-saccharification becomes
Gesture.
(2) health-care efficacy of broad bean chili sauce and dried peppermint leaf is utilized.First is that in bean cotyledon capsicum protein rich in and
The various trace elements such as calcium, zinc, manganese, phosphatide have strengthen immunity, enhancing memory, improve the health cares function such as food value
Energy.Second is that containing peppermint oil (main component menthol, menthones), Herba Menthae cream, camphor terpene, lemon terpene, protein, rouge in dried peppermint leaf
The multiple functions ingredient such as fat, carbohydrate, minerals, vitamin, there is that dispelling wind and heat from the body, clearing throat, promoting eruption be antipruritic, anti-inflammatory town
The effect of pain.
(3) mixed-powder of broad bean chili sauce and dried peppermint leaf, not only can be relieved and inhibits the stimulation of capsicum, but also impart product
Clearly, the mouth feeling experience of faint scent meets consumer to a variety of demands of candy.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart of broad bean chili sauce of the present invention.
Fig. 2 is the preparation technology flow chart of heretofore described mixed powder.
Fig. 3 is the preparation technology flow chart of the peppermint hard candy of bean cotyledon flavor of the present invention.
Specific embodiment
In order to which goal of the invention of the invention, technical solution and advantage is more clearly understood, below with reference to specific embodiment party
The present invention is described in further detail for formula, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
% involved in the application unless otherwise specified, indicates its mass percentage, i.e. wt%.
Embodiment 1:
A kind of preparation method of the peppermint hard candy with bean cotyledon flavor, method includes the following steps:
1) production of thick chilli sauce:
By fresh chilli 5kg arrange impurity elimination, clean drain the water after, cut defibrination be thick chilli sauce (water content >=80%) it is standby
With；
2) production of Cheng Qu:
Dry soybean 1kg is carried out to the immersion of 8h, until fractureing is advisable without white or hard-core, draining is pulled out, by dry soybean quality
0.03% weigh Aspergillus oryzaeAs.3951 koji, flour is weighed by the 15% of dry soybean quality, by the koji elder generation weighed up and face
Powder, which is sufficiently mixed, to be mixed thoroughly, then the wet soybean finished with draining mixes well, and fills plaque or disk, enters bent room koji-making, adjusts room temperature 35
DEG C or so, 80% or more relative temperature turns over primary song when white hypha covers with and product temperature rises to 38 DEG C, controls 38 DEG C of product temperature
Hereinafter, going out song when having yellow green spore, song is obtained at this time.
3) production of broad bean chili sauce:
By above-mentioned steps 1) in thick chilli sauce mixed with the Cheng Qu in step 2) in mass ratio 1: 0.3, stir evenly, be added
The salt for accounting for the two quality summation 6%, stirs evenly after mixing, enters in ferment at constant temperature cylinder, the constant temperature ventilation hair under the conditions of 30 DEG C
Ferment 15d, during which every 12h, which is stirred, once obtains mature broad bean chili sauce.
4) production of mixed powder:
By above-mentioned steps 3) in broad bean chili sauce cut grinding butter, tongue feels sauce body exquisiteness without slag, by broad bean chili sauce
It is dry under the conditions of 60 DEG C, until taken out when below moisture content≤12%, crushes as powder, cross 40 meshes, obtain broad bean chili sauce
Powder；Fresh mint leaf is dried under the conditions of 50 DEG C, until being taken out when below moisture content≤12%, is crushed as powder, excessively 40
Mesh obtains dried peppermint leaf powder；Broad bean chili sauce powder and dried peppermint leaf powder in mass ratio 1: 0.2 are uniformly mixed, mixed
Powder.
5) production of bean cotyledon flavor peppermint hard candy:
(1) change sugar: weigh the sucrose of 1kg, by sucrose quality 30% be added 300ml water, 90 DEG C at a temperature of, will
Sucrose dissolves completely；
(2) infusion: in atmospheric conditions, carrying out infusion for liquid glucose, until 160 DEG C of whens, take the dish out of the pot, obtain moisture be 2% it is hard
Sugar takes the dish out of the pot；
(3) powder is wrapped up in cooling: it is fitted into mixed powder obtained in step 4 in mold, will be cooled to 90 ± 5 DEG C of liquid glucose,
It is slowly injected into mold, when liquid glucose is gradually cooling to 80 ± 5 DEG C, turn-over cooling is carried out, when the firmly soft appropriateness of turn-over breading to candy batch
It when with good plasticity, is sent to heat insulating bed, is formed immediately；
(4) punch forming: the molding room of 25 DEG C of room temperature and relative humidity no more than 70% will be cooled to 70 ± 5 DEG C
Massecuite carry out punch forming.
(5) cooling and shaping demoulding packaging: the hard candy of cooling and shaping to room temperature is deviate from out of mold, being made has bean cotyledon peppery
The peppermint hard candy of sauce flavor.
Embodiment 2:
A kind of preparation method of the peppermint hard candy with bean cotyledon flavor, method includes the following steps:
1) production of thick chilli sauce:
By fresh chilli 5kg arrange impurity elimination, clean drain the water after, cut defibrination be thick chilli sauce (water content >=80%) it is standby
With；
2) production of Cheng Qu:
Dry soybean 2kg is carried out to the immersion of 8h, until fractureing is advisable without white or hard-core, draining is pulled out, by dry soybean quality
0.04% weigh Aspergillus oryzaeAs.3951 koji, flour is weighed by the 20% of dry soybean quality, by the koji elder generation weighed up and face
Powder, which is sufficiently mixed, to be mixed thoroughly, then the wet soybean finished with draining mixes well, and fills plaque or disk, enters bent room koji-making, adjusts room temperature 35
DEG C or so, 80% or more relative temperature turns over primary song when white hypha covers with and product temperature rises to 38 DEG C, controls 38 DEG C of product temperature
Hereinafter, going out song when having yellow green spore, song is obtained at this time.
3) production of broad bean chili sauce:
By above-mentioned steps 1) in thick chilli sauce mixed with the Cheng Qu in step 2) in mass ratio 1: 1, stir evenly, addition accounts for
The salt of the two quality summation 6%, stirs evenly after mixing, enters in ferment at constant temperature cylinder, the constant temperature ventilating fermentation under the conditions of 30 DEG C
15d, during which every 12h, which is stirred, once obtains mature broad bean chili sauce.
4) production of mixed powder:
By above-mentioned steps 3) in broad bean chili sauce cut grinding butter, tongue feels sauce body exquisiteness without slag, by broad bean chili sauce
It is dry under the conditions of 80 DEG C, until taken out when below moisture content≤12%, crushes as powder, cross 40 meshes, obtain broad bean chili sauce
Powder；Fresh mint leaf is dried under the conditions of 50 DEG C, until being taken out when below moisture content≤12%, is crushed as powder, excessively 40
Mesh obtains dried peppermint leaf powder；Broad bean chili sauce powder and dried peppermint leaf powder in mass ratio 1: 0.3 are uniformly mixed, mixed
Powder.
5) production of bean cotyledon flavor peppermint hard candy:
(1) change sugar: weighing the sucrose of 1kg mass, the water of 300ml is added by the 30% of sucrose quality, in 90 DEG C of temperature
Under, sucrose is dissolved completely；
(2) infusion: in atmospheric conditions, carrying out infusion for liquid glucose, until 160 DEG C of whens, take the dish out of the pot, obtain moisture be 2% it is hard
Sugar takes the dish out of the pot；
(3) powder is wrapped up in cooling: it is fitted into mixed powder obtained in step 4 in mold, will be cooled to 90 ± 5 DEG C of liquid glucose,
It is slowly injected into mold, when liquid glucose is gradually cooling to 80 ± 5 DEG C, turn-over cooling is carried out, when the firmly soft appropriateness of turn-over breading to candy batch
It when with good plasticity, is sent to heat insulating bed, is formed immediately；
(4) punch forming: the molding room of 25 DEG C of room temperature and relative humidity no more than 70% will be cooled to 70 ± 5 DEG C
Massecuite carry out punch forming.
(5) cooling and shaping demoulding packaging: the hard candy of cooling and shaping to room temperature is deviate from out of mold, being made has bean cotyledon peppery
The peppermint hard candy of sauce flavor.
The peppermint hard candy with bean cotyledon flavor and common hard candy that method in embodiment 1 and embodiment 2 is prepared into
The comparison of row product parameters, specific comparing result are as follows:
The comparison of 1 parameters of technique process of table
Table 2: product parameters comparison:
Using the peppermint hard candy of the broad bean chili sauce flavor of the technique and parameter of embodiment 1 and embodiment 2 preparation, both maintained
The mode of appearance and mouth feeling experience of hard candy, also with entrance it is refrigerant, salty it is comfortable in, have both the spy of broad bean chili sauce and peppermint flavor
Point, while the healthcare function also with bean cotyledon, capsicum, peppermint compatibility after edible, the further satisfaction diversified demand of human body.
Comparative example 1:
The peppermint hard candy that preparation has broad bean chili sauce flavor is carried out using with method and step same in embodiment 1, still
Change the mass ratio of broad bean chili sauce powder Yu dried peppermint leaf powder.
Comparative example 2:
The peppermint hard candy that preparation has broad bean chili sauce flavor is carried out using with method and step same in embodiment 2, still
Change thick chilli sauce and the mass ratio of Cheng Qu.
Specific formula list is shown in Table 3:
The expert in the industry is selected, by embodiment 1, embodiment 2, the peppermint being prepared in comparative example 1 and comparative example 2
Hard candy scores, and specific standards of grading are shown in Table 4:
Last test the results are shown in Table 5:
Analyze result: the bean cotyledon flavor peppermint hard candy being prepared by the application formula, color, smell, flavour are all excellent
In other formulas, comprehensive score highest, mouthfeel more preferably, is more liked by consumer.
The peppermint hard candy with broad bean chili sauce flavor being prepared according to method as described in this application is subjected to market
The investigation of cognition degree:
Survey objective: to the peppermint hard candy cognition degree of bean cotyledon flavor
The field of investigation: the whole nation
Effective sample: 100
Investigation 1: you to the peppermint hard candy mouth feeling experience of bean cotyledon flavor how?
It being shown according to investigation result, 85% online friend thinks that this product mouthfeel is acceptable, trial purchase of expressing willingness, wherein
There is 67% online friend to illustrate deep purchase interest；10% online friend indicates that mouth feeling experience is general, the meaning that reluctates purchase,
In 1% online friend indicate be difficult to receive；Remaining 5% online friend indicates other viewpoints.Investigation 2: you have the mouthfeel of this product
What is suggested?
Shown according to investigation result, 82% online friend think bean cotyledon flavor is prominent, sweet tea it is salty it is moderate, entrance is refrigerant, micro- thick chilli sauce
Perfume (or spice) indicates edible and feels good；10% online friend thinks suitably increase peppermint flavor；5% online friend thinks suitably to increase
Saline taste；3% online friend indicates other viewpoints.
It is shown by the above investigation result, this product main raw materials in proportion is reasonable, and Consumer acceptance is high.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (4)
1. a kind of preparation method of the peppermint hard candy with bean cotyledon flavor, it is characterised in that the following steps are included:
1) production of thick chilli sauce:
By fresh chilli arrange impurity elimination, clean drain the water after, cut defibrination be thick chilli sauce it is spare, water content >=80% of thick chilli sauce；
2) production of Cheng Qu:
It is prepared into bent spare；
3) production of broad bean chili sauce:
Thick chilli sauce in above-mentioned steps is mixed in proportion with Cheng Qu, is stirred evenly, the salt for accounting for the two quality summation 6% is added,
It stirs evenly, enters in ferment at constant temperature cylinder after mixing, the constant temperature ventilating fermentation 15d under the conditions of 30 ~ 35 DEG C, during which every 12h stirs one
It is secondary, obtain mature broad bean chili sauce；
4) production of mixed powder:
Broad bean chili sauce in above-mentioned steps is carried out to cut grinding butter, it is dry under the conditions of 60 ~ 80 DEG C, until moisture content≤12% when
It takes out, crushed 40 meshes, obtain broad bean chili sauce powder；Fresh mint leaf is dry under the conditions of 40 ~ 50 DEG C, until moisture content
It is taken out when≤12%, crushed 40 meshes, obtain dried peppermint leaf powder；Broad bean chili sauce powder and dried peppermint leaf powder are mixed in proportion
Uniformly, mixed powder is obtained；
5) production of broad bean chili sauce flavor peppermint hard candy:
(1) change sugar: weighing sucrose, and dissolve sucrose completely at a temperature of 90 DEG C by 30% addition water of sucrose quality；
(2) infusion: in atmospheric conditions, carrying out infusion for liquid glucose, until 160 DEG C of whens take the dish out of the pot, obtains the hard candy that moisture is 2%, out
Pot；
(3) powder is wrapped up in cooling: being fitted into mixed powder obtained in step 4) in mold, be will be cooled to 90 ± 5 DEG C of liquid glucose, slowly
Mold is injected, when liquid glucose is gradually cooling to 80 ± 5 DEG C, turn-over cooling is carried out, when the firmly soft appropriateness of turn-over breading to candy batch has
It when good plasticity, is sent to heat insulating bed, is formed immediately；
(4) punch forming: it is no more than 70% molding room in 25 DEG C of room temperature and relative humidity, will be cooled to 70 ± 5 DEG C of sugar
Cream carries out punch forming；
(5) cooling and shaping demoulding packaging: the hard candy of cooling and shaping to room temperature is deviate from out of mold, being made has broad bean chili sauce wind
The peppermint hard candy of taste.
2. as described in claim 1 with the preparation method of bean cotyledon flavor peppermint hard candy, it is characterised in that the preparation step of Cheng Qu
Are as follows: dry soybean is carried out to the immersion of 8 ~ 10h, until fractureing is advisable without white or hard-core, draining is pulled out, by dry soybean quality
0.03%~0.05% weighs Aspergillus oryzaeAs.3951 koji, weighs flour by the 15 ~ 20% of dry soybean quality, the kind that will be weighed up
Qu Xianyu flour, which is sufficiently mixed, to be mixed thoroughly, then the wet soybean finished with draining mixes well, and fills plaque or disk, enters bent room koji-making, adjusts room
30 ~ 35 DEG C of interior temperature, 80% or more relative temperature turn over primary song when white hypha covers with and product temperature rises to 38~40 DEG C, control
38 DEG C of product temperature hereinafter, when having yellow green spore go out song, obtain into song at this time.
3. as described in claim 1 with bean cotyledon flavor peppermint hard candy preparation method, it is characterised in that: the thick chilli sauce at
Song in mass ratio 1: 0.3 ~ 1 mixes.
4. as described in claim 1 with the preparation method of bean cotyledon flavor peppermint hard candy, it is characterised in that: in mixed powder, beans
The mass ratio of valve thick chilli sauce powder and dried peppermint leaf powder is 1: 0.2 ~ 0.5.
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| CN106306281A (en) * | 2015-06-23 | 2017-01-11 | 付笑宇 | Quick refreshing candy and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306281A (en) * | 2015-06-23 | 2017-01-11 | 付笑宇 | Quick refreshing candy and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杜连启等: "《小杂粮食品加工技术》", 31 March 2009, 金盾出版社 * |
| 陈野等: "《食品工艺学 第3版》", 31 March 2014, 中国轻工业出版社 * |
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