CN109566835A - White fungus-sweet potato frozen rice sugar and its manufacture craft - Google Patents
White fungus-sweet potato frozen rice sugar and its manufacture craft Download PDFInfo
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- CN109566835A CN109566835A CN201910071747.9A CN201910071747A CN109566835A CN 109566835 A CN109566835 A CN 109566835A CN 201910071747 A CN201910071747 A CN 201910071747A CN 109566835 A CN109566835 A CN 109566835A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 134
- 235000009566 rice Nutrition 0.000 title claims abstract description 134
- 235000000346 sugar Nutrition 0.000 title claims abstract description 55
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 31
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title description 96
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 62
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 62
- 241001506047 Tremella Species 0.000 claims abstract description 47
- 239000006188 syrup Substances 0.000 claims abstract description 29
- 235000020357 syrup Nutrition 0.000 claims abstract description 29
- 238000004108 freeze drying Methods 0.000 claims abstract description 27
- 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 24
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 24
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 22
- 239000012634 fragment Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000020234 walnut Nutrition 0.000 claims abstract description 22
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 19
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 19
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 19
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 19
- 235000020232 peanut Nutrition 0.000 claims abstract description 19
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241000209094 Oryza Species 0.000 claims abstract 38
- 239000000203 mixture Substances 0.000 claims description 27
- 241000758789 Juglans Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 239000010495 camellia oil Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000007215 black sesame Nutrition 0.000 claims 1
- 239000006185 dispersion Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 2
- 241000209140 Triticum Species 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 244000242564 Osmanthus fragrans Species 0.000 description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of white fungus-sweet potato frozen rice sugar and its manufacture crafts, including following raw material by weight: 1-10 parts, 1-5 parts of tremella powder, 1-10 parts of tremella fragment, 1-10 parts of shelled peanut, 1-10 parts of walnut kernel, 1-5 parts of Semen sesami nigrum, 1-5 parts of maltose and 1-10 parts of sweet potato syrup are done in glutinous rice 60-95 part of freeze-drying, frozen sweet potato rice.The present invention is prepared using the plurality of raw materials such as dry glutinous rice, sweet potato rice, tremella powder, tremella fragment, shelled peanut, walnut kernel, Semen sesami nigrum, maltose, sweet potato with sugar are lyophilized, the white fungus-sweet potato frozen rice sugar prepared is in good taste, it is full of nutrition, sugar content is moderate, with certain health-care effect, long-term consumption is conducive to the health of people.
Description
Technical field
The invention belongs to technical field of food production, and in particular to a kind of white fungus-sweet potato frozen rice sugar and its manufacture craft.
Background technique
Frozen rice sugar is Pingxiang Jiangxi, Yichun Prefecture Fengcheng City, Ji'an, Poyang, Fuzhou City, etc. and Anhui Huizhou City, Chizhou City,
The famous characteristic snack in the central and west regions such as Jinhua, Zhejiang, local tradition name specialty.Frozen rice sugar passes on from one to another more than 200 years existing
Production history, it is famous with " Jiangnan is small to cut ".
Frozen rice sugar begins to produce when in clear qianlong years.It is said that 1756, Qianrong goes to south China and is evaluated as " crispy and flavored sweet tea " after trial test.
Start, be it is civil produce with parched rice, after change by the frying of jelly glutinous rice, expand, auxiliary material then has white granulated sugar, maltose, sweet osmanthus, red
Silk Noil Yarns etc. is a variety of.To On the eve of the liberation, Jiangnan of being in great demand, name is " Jiangnan is small to cut ".
Frozen rice sugar is to be placed on outdoor solarization, jelly after cooking superior glutinous rice, and stir-fry of then cooking is allowed to extruding, then mix and stir white sugar,
Maltose is made into.Then blocks of mark is cut out with knife, with hand fragment when eating.Production is particular about a little plus red, green again
The natural perfume materials such as rice and sweet osmanthus, sesame, orange slices rice, are made into the various cake of color.
Current frozen rice sugar mostly uses greatly white sugar and maltose to be made, and sugar content is higher, is not suitable for fat and three Gao Renqun
Edible, and traditional frozen rice sugar hardness is larger, production raw material is less, leads to that its mouthfeel is not good enough, nutrition is single.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of white fungus-sweet potato jelly
Rice sugar and its manufacture craft, it is made of plurality of raw materials, and its is in good taste, full of nutrition, and has certain health care
Effect.
The technical scheme adopted by the invention is that:
A kind of white fungus-sweet potato frozen rice sugar, including following raw material by weight: freeze-drying glutinous rice 60-95 parts, frozen sweet potato rice
Dry 1-10 parts, 1-5 parts of tremella powder, 1-10 parts of tremella fragment, 1-10 parts of shelled peanut, 1-10 parts of walnut kernel, 1-5 parts of Semen sesami nigrum,
1-5 parts and 1-10 parts of sweet potato syrup of maltose.
Preferably, the white fungus-sweet potato frozen rice sugar includes 60 parts of freeze-drying glutinous rice, frozen sweet potato rice dry 1 by weight
Part, 1 part of tremella powder, 1 part of tremella fragment, 1 part of shelled peanut, 1 part of walnut kernel, 1 part of Semen sesami nigrum, 1 part of maltose and sweet potato syrup 1
Part.
Preferably, the white fungus-sweet potato frozen rice sugar includes 78 parts of freeze-drying glutinous rice, frozen sweet potato rice dry 6 by weight
Part, 2 parts of tremella powder, 3 parts of tremella fragment, 5 parts of shelled peanut, 5 parts of walnut kernel, 3 parts of Semen sesami nigrum, 3 parts of maltose and sweet potato syrup 6
Part.
Preferably, the white fungus-sweet potato frozen rice sugar includes 95 parts of freeze-drying glutinous rice, frozen sweet potato rice dry 10 by weight
Part, 5 parts of tremella powder, 10 parts of tremella fragment, 10 parts of shelled peanut, 10 parts of walnut kernel, 5 parts of Semen sesami nigrum, 5 parts of maltose and sweet potato with sugar
10 parts of juice.
A kind of manufacture craft of white fungus-sweet potato frozen rice sugar, comprising the following steps:
(1) preparation freeze-drying glutinous rice is impregnated 6-8 hours with 30-50 DEG C of warm water after cleaning glutinous rice, filters out and wash after immersion
Only；Then it is steamed 1-1.5 hours with moderate heat, ripe glutinous rice is made；Ripe glutinous rice is pinched repeatedly after stranding disperses under 0 DEG C of frosty weather
Freezing air-dries 5-15 days, and dry freeze-drying glutinous rice is made；
(2) it is dry to prepare frozen sweet potato rice, sweet potato is cleaned, is steamed after peeling, sweet potato cuts after cooking to 75%-85%
Then item is lyophilized naturally under frosty weather, it is dry that frozen sweet potato rice is made；
(3) freeze-drying glutinous rice, frozen sweet potato rice dry, tremella powder, tremella fragment, shelled peanut, walnut kernel and black are chosen according to the ratio
They are obtained mixture by sesame after evenly mixing；
(4) prepare popped rice mixture, by step (3) mixture and camellia oil pour into pot and stir-fry in the ratio of 10:1
Uniformly, it fries to golden yellow color, is picked up after bubble formation popped rice spare；
(5) syrup is prepared, sweet potato syrup is chosen in proportion and maltose obtains sugar material, by sugar material and pure water by 1:10's
Ratio allotment, which is poured into pot, boils to golden yellow color, and the time of cooking is 3-5 minutes, and temperature is controlled at 50-70 DEG C；
(6) by syrup obtained and popped rice mixture in 1:2 ratio 30-40 DEG C at a temperature of quickly stir and evenly mix,
It is poured into after mixing in mold vessel and quickly adds micro- power rolling with wood roll, stripping and slicing after hardening to be cooled obtains above-mentioned tremella
Sweet potato frozen rice sugar.
Preferably, the tremella fragment uses the fine debris of 0.5-1cm.
Preferably, the uniform fritter of the obtained white fungus-sweet potato frozen rice sugar stripping and slicing growth 8cm, width 4cm, thickness 1cm.
The present invention uses and glutinous rice is lyophilized, sweet potato rice is done, tremella powder, tremella fragment, shelled peanut, walnut kernel, Semen sesami nigrum, wheat
Prepared by the plurality of raw materials such as bud sugar, sweet potato with sugar, the white fungus-sweet potato frozen rice sugar prepared is in good taste, full of nutrition, and sugar content is suitable
In, there is certain health-care effect, long-term consumption is conducive to the health of people.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment 1
The manufacture craft of white fungus-sweet potato frozen rice sugar provided in this embodiment the following steps are included:
(1) prepared by raw material:
(1) preparation freeze-drying glutinous rice is impregnated 6-8 hours with 30-50 DEG C of warm water after cleaning glutinous rice, filters out and wash after immersion
Only；Then it is steamed 1-1.5 hours with moderate heat, ripe glutinous rice is made；Ripe glutinous rice is pinched repeatedly after stranding disperses under 0 DEG C of frosty weather
Freezing air-dries 5-15 days, and dry freeze-drying glutinous rice is made；
(2) it is dry to prepare frozen sweet potato rice, sweet potato is cleaned, is steamed after peeling, sweet potato cuts after cooking to 75%-85%
Then item is lyophilized naturally under frosty weather, it is dry that frozen sweet potato rice is made；
(3) sweet potato syrup is prepared, sweet potato is cleaned, remove the peel, is smashed to pieces, water is added to filter, sweet potato syrup is made in small fire tanning；
(4) maltose is prepared, wheat wheat or barley wheat, glutinous rice are cleaned, makes maltose；
(5) tremella powder is prepared, tremella is cleaned, wears into fine powder after drying；
(6) tremella fragment is prepared, tremella is cleaned, is ground into the fine debris of 0.5-1cm after drying；
(7) peeling shelled peanut, the walnut kernel of the dry walnut of decladding and Semen sesami nigrum are chosen；
(2) it makes
(1) choose 60 parts of freeze-drying glutinous rice obtained above, frozen sweet potato rice do 1 part, 1 part of tremella powder, 1 part of tremella fragment,
1 part of shelled peanut, 1 part of walnut kernel, 1 part of Semen sesami nigrum, and mixture is made in they after evenly mixing；
(2) obtained mixture and camellia oil are poured into pot in the ratio of 10:1 and is stir-fried uniformly, and fried to golden yellow color, to
Freeze-drying glutinous rice bubble picks up to obtain popped rice mixture after forming popped rice, popped rice mixture is drained rear spare；
(3) it chooses 1 part and 1 part of maltose of sweet potato syrup and obtains sugar material, sugar material and pure water are deployed in the ratio of 1:10
It pours into pot to boil to golden yellow color and obtains syrup raw material, the time of cooking is 3-5 minutes, and temperature is controlled at 50-70 DEG C；
(4) by syrup raw material obtained and popped rice mixture in 1:2 ratio 30-40 DEG C at a temperature of quickly stirring it is mixed
It is even, poured into after mixing in mold vessel and quickly add micro- power rolling with wood roll, be cut into after hardening to be cooled long 8cm, width 4cm,
The uniform stripping and slicing of thick 1cm obtains above-mentioned white fungus-sweet potato frozen rice sugar.
Embodiment 2
The manufacture craft of white fungus-sweet potato frozen rice sugar provided in this embodiment the following steps are included:
(1) prepared by raw material:
(1) preparation freeze-drying glutinous rice is impregnated 6-8 hours with 30-50 DEG C of warm water after cleaning glutinous rice, filters out and wash after immersion
Only；Then it is steamed 1-1.5 hours with moderate heat, ripe glutinous rice is made；Ripe glutinous rice is pinched repeatedly after stranding disperses under 0 DEG C of frosty weather
Freezing air-dries 5-15 days, and dry freeze-drying glutinous rice is made；
(2) it is dry to prepare frozen sweet potato rice, sweet potato is cleaned, is steamed after peeling, sweet potato cuts after cooking to 75%-85%
Then item is lyophilized naturally under frosty weather, it is dry that frozen sweet potato rice is made；
(3) sweet potato syrup is prepared, sweet potato is cleaned, remove the peel, is smashed to pieces, water is added to filter, sweet potato syrup is made in small fire tanning；
(4) maltose is prepared, wheat wheat or barley wheat, glutinous rice are cleaned, makes maltose；
(5) tremella powder is prepared, tremella is cleaned, wears into fine powder after drying；
(6) tremella fragment is prepared, tremella is cleaned, is ground into the fine debris of 0.5-1cm after drying；
(7) peeling shelled peanut, the walnut kernel of the dry walnut of decladding and Semen sesami nigrum are chosen；
(2) it makes
(1) choose 78 parts of freeze-drying glutinous rice obtained above, frozen sweet potato rice do 6 parts, 2 parts of tremella powder, 3 parts of tremella fragment,
5 parts of shelled peanut, 5 parts of walnut kernel, 3 parts of Semen sesami nigrum, and mixture is made in they after evenly mixing；
(2) obtained mixture and camellia oil are poured into pot in the ratio of 10:1 and is stir-fried uniformly, and fried to golden yellow color, to
Freeze-drying glutinous rice bubble picks up to obtain popped rice mixture after forming popped rice, popped rice mixture is drained rear spare；
(3) 6 parts and 3 parts of maltose of sweet potato syrup are chosen and obtains sugar material, sugar material and pure water are deployed in the ratio of 1:10
It pours into pot to boil to golden yellow color and obtains syrup raw material, the time of cooking is 3-5 minutes, and temperature is controlled at 50-70 DEG C；
(4) by syrup raw material obtained and popped rice mixture in 1:2 ratio 30-40 DEG C at a temperature of quickly stirring it is mixed
It is even, poured into after mixing in mold vessel and quickly add micro- power rolling with wood roll, be cut into after hardening to be cooled long 8cm, width 4cm,
The uniform stripping and slicing of thick 1cm obtains above-mentioned white fungus-sweet potato frozen rice sugar.
Embodiment 3
The manufacture craft of white fungus-sweet potato frozen rice sugar provided in this embodiment the following steps are included:
(1) prepared by raw material:
(1) preparation freeze-drying glutinous rice is impregnated 6-8 hours with 30-50 DEG C of warm water after cleaning glutinous rice, filters out and wash after immersion
Only；Then it is steamed 1-1.5 hours with moderate heat, ripe glutinous rice is made；Ripe glutinous rice is pinched repeatedly after stranding disperses under 0 DEG C of frosty weather
Freezing air-dries 5-15 days, and dry freeze-drying glutinous rice is made；
(2) it is dry to prepare frozen sweet potato rice, sweet potato is cleaned, is steamed after peeling, sweet potato cuts after cooking to 75%-85%
Then item is lyophilized naturally under frosty weather, it is dry that frozen sweet potato rice is made；
(3) sweet potato syrup is prepared, sweet potato is cleaned, remove the peel, is smashed to pieces, water is added to filter, sweet potato syrup is made in small fire tanning；
(4) maltose is prepared, wheat wheat or barley wheat, glutinous rice are cleaned, makes maltose；
(5) tremella powder is prepared, tremella is cleaned, wears into fine powder after drying；
(6) tremella fragment is prepared, tremella is cleaned, is ground into the fine debris of 0.5-1cm after drying；
(7) peeling shelled peanut, the walnut kernel of the dry walnut of decladding and Semen sesami nigrum are chosen；
(2) it makes
(1) selection 95 parts of freeze-drying glutinous rice obtained above, frozen sweet potato rice do 10 parts, 5 parts of tremella powder, tremella fragment 10
Part, 10 parts of shelled peanut, 10 parts of walnut kernel, 5 parts of Semen sesami nigrum, and mixture is made in they after evenly mixing；
(2) obtained mixture and camellia oil are poured into pot in the ratio of 10:1 and is stir-fried uniformly, and fried to golden yellow color, to
Freeze-drying glutinous rice bubble picks up to obtain popped rice mixture after forming popped rice, popped rice mixture is drained rear spare；
(3) 10 parts and 5 parts of maltose of sweet potato syrup are chosen and obtains sugar material, sugar material and pure water are deployed in the ratio of 1:10
It pours into pot to boil to golden yellow color and obtains syrup raw material, the time of cooking is 3-5 minutes, and temperature is controlled at 50-70 DEG C；
(4) by syrup raw material obtained and popped rice mixture in 1:2 ratio 30-40 DEG C at a temperature of quickly stirring it is mixed
It is even, poured into after mixing in mold vessel and quickly add micro- power rolling with wood roll, be cut into after hardening to be cooled long 8cm, width 4cm,
The uniform stripping and slicing of thick 1cm obtains above-mentioned white fungus-sweet potato frozen rice sugar.
The above is only the preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, any
The transformation and replacement carried out based on technical solution provided by the present invention and inventive concept should all be covered in protection model of the invention
In enclosing.
Claims (7)
1. a kind of white fungus-sweet potato frozen rice sugar, it is characterised in that: including following raw material by weight: glutinous rice 60-95 parts of freeze-drying,
Frozen sweet potato rice does 1-10 parts, 1-5 parts of tremella powder, 1-10 parts of tremella fragment, 1-10 parts of shelled peanut, 1-10 parts of walnut kernel, black sesame
1-5 parts numb, 1-5 parts of maltose and 1-10 parts of sweet potato syrup.
2. white fungus-sweet potato frozen rice sugar according to claim 1, it is characterised in that: the white fungus-sweet potato frozen rice sugar includes by weight
Measure 60 parts of the freeze-drying glutinous rice of part meter, frozen sweet potato rice does 1 part, 1 part of tremella powder, 1 part of tremella fragment, 1 part of shelled peanut, walnut kernel 1
Part, 1 part of Semen sesami nigrum, 1 part of maltose and 1 part of sweet potato syrup.
3. white fungus-sweet potato frozen rice sugar according to claim 1, it is characterised in that: the white fungus-sweet potato frozen rice sugar includes by weight
Measure 78 parts of the freeze-drying glutinous rice of part meter, frozen sweet potato rice does 6 parts, 2 parts of tremella powder, 3 parts of tremella fragment, 5 parts of shelled peanut, walnut kernel 5
Part, 3 parts of Semen sesami nigrum, 3 parts of maltose and 6 parts of sweet potato syrup.
4. white fungus-sweet potato frozen rice sugar according to claim 1, it is characterised in that: the white fungus-sweet potato frozen rice sugar includes by weight
Measure 95 parts of the freeze-drying glutinous rice of part meter, frozen sweet potato rice does 10 parts, 5 parts of tremella powder, 10 parts of tremella fragment, 10 parts of shelled peanut, walnut
10 parts of benevolence, 5 parts of Semen sesami nigrum, 5 parts of maltose and 10 parts of sweet potato syrup.
5. the manufacture craft of any white fungus-sweet potato frozen rice sugar described in -4 according to claim 1, it is characterised in that: including following step
It is rapid:
(1) preparation freeze-drying glutinous rice is impregnated 6-8 hours with 30-50 DEG C of warm water after cleaning glutinous rice, is filtered out after immersion clean；So
It is steamed 1-1.5 hours with moderate heat afterwards, ripe glutinous rice is made；It is freezed under 0 DEG C of frosty weather after ripe glutinous rice to be pinched to stranding dispersion repeatedly
It air-dries 5-15 days, dry freeze-drying glutinous rice is made；
(2) it is dry to prepare frozen sweet potato rice, sweet potato is cleaned, is steamed after peeling, sweet potato cuts after cooking to 75%-85%, so
It is lyophilized naturally under frosty weather afterwards, it is dry that frozen sweet potato rice is made；
(3) dry freeze-drying glutinous rice, frozen sweet potato rice, tremella powder, tremella fragment, shelled peanut, walnut kernel and Semen sesami nigrum are chosen according to the ratio,
They are obtained into mixture after evenly mixing；
(4) prepare popped rice mixture, by step (3) mixture and camellia oil pour into pot in the ratio of 10:1 stir-fry it is equal
It is even, it fries to golden yellow color, is picked up after bubble formation popped rice spare；
(5) syrup is prepared, sweet potato syrup and maltose is chosen in proportion and obtains sugar material, by sugar material and pure water in the ratio of 1:10
Allotment, which is poured into pot, boils to golden yellow color, and the time of cooking is 3-5 minutes, and temperature is controlled at 50-70 DEG C；
(6) by syrup obtained and popped rice mixture in 1:2 ratio 30-40 DEG C at a temperature of quickly stir and evenly mix, mix
After pour into mold vessel and quickly add micro- power rolling with wood roll, stripping and slicing after hardening to be cooled obtains above-mentioned white fungus-sweet potato
Frozen rice sugar.
6. the manufacture craft of white fungus-sweet potato frozen rice sugar according to claim 5, it is characterised in that: the tremella fragment uses
The fine debris of 0.5-1cm.
7. the manufacture craft of white fungus-sweet potato frozen rice sugar according to claim 5, it is characterised in that: the obtained white fungus-sweet potato
The uniform fritter of frozen rice sugar stripping and slicing growth 8cm, width 4cm, thickness 1cm.
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| CN112155112A (en) * | 2020-10-28 | 2021-01-01 | 丰城市子龙冻米糖厂 | Frozen corn candy |
| CN112167421A (en) * | 2020-10-28 | 2021-01-05 | 丰城市子龙冻米糖厂 | Preparation method of milk-flavor frozen rice candy |
| CN112219929A (en) * | 2020-10-28 | 2021-01-15 | 丰城市子龙冻米糖厂 | Tremella sweet potato frozen rice candy and preparation process thereof |
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| CN112167421A (en) * | 2020-10-28 | 2021-01-05 | 丰城市子龙冻米糖厂 | Preparation method of milk-flavor frozen rice candy |
| CN112219929A (en) * | 2020-10-28 | 2021-01-15 | 丰城市子龙冻米糖厂 | Tremella sweet potato frozen rice candy and preparation process thereof |
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Application publication date: 20190405 |