CN110089606A - 御品龙涓q贡的制作方法 - Google Patents
御品龙涓q贡的制作方法 Download PDFInfo
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- CN110089606A CN110089606A CN201810098101.5A CN201810098101A CN110089606A CN 110089606 A CN110089606 A CN 110089606A CN 201810098101 A CN201810098101 A CN 201810098101A CN 110089606 A CN110089606 A CN 110089606A
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- sesame
- maltose
- ginger
- peanut
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 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 17
- 241000207961 Sesamum Species 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 16
- 241000234314 Zingiber Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000006210 lotion Substances 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 230000008676 import Effects 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000003953 foreskin Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—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
- A23G3/48—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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
御品龙涓Q贡的制作方法是由以下食材成份组成,花生、芝麻、生姜、麦芽糖;具体制作方法为,第一步、先将花生通过烤炉充分均匀烤熟后,磨成粉末;第二步、芝麻在炒锅内均匀炒熟,并将其研磨成芝麻碎,待用;第三步,新鲜生姜榨出汁液后,待用;第四步,麦芽糖熬制成液体后,缓慢导入花生粉末和生姜汁搅拌均匀后,再慢火煮5分钟,并自始至终温度控制在85‑100℃,最后出锅冷却60℃,得到麦芽糖混合粘稠膏体;第五步、取出麦芽糖混合粘稠膏体,将芝麻碎包馅入其内,再打压成条状后,切成小片进行小份包装;本发明工艺制作简单,取材十分广泛,口感酥软,甜而不腻,特别添加了生姜汁,可以祛除体内寒气,均为养生食材,可作日常零食。
Description
技术领域
本发明属于糖果类技术领域,具体涉及的是一种口感酥软,入口有嚼劲,营养价值极高的御品龙涓Q贡的制作方法。
背景技术
零食糖果是一种喜庆食品,其种类繁多,口感甜腻,不可多食;为此人们为了增加糖果品种的多样性,和改善口感的甜腻,在纯糖内添加其它成份,改善口感;而市场上的贡糖可以填补其中的空缺;由于传统的贡糖其添加品种单一,不符合大众消费者的需求。
发明内容
本发明的目的是针对以上技术的不足,提供一种入口有嚼劲,口感香甜,且取材十分广泛的御品龙涓Q贡的制作方法。
本发明是通过以下技术方案实现的:御品龙涓Q贡的制作方法,其特征在于;是由以下食材成份组成,花生、芝麻、生姜、麦芽糖;具体制作方法为,第一步、先将花生通过烤炉充分均匀烤熟后,磨成粉末。
第二步、芝麻在炒锅内均匀炒熟,并将其研磨成芝麻碎,待用。
第三步,新鲜生姜榨出汁液后,待用。
第四步,麦芽糖熬制成液体后,缓慢导入花生粉末和生姜汁搅拌均匀后,再慢火煮5分钟,并自始至终温度控制在85-100℃,最后出锅冷却60℃,得到麦芽糖混合粘稠膏体。
第五步、取出麦芽糖混合粘稠膏体,将芝麻碎包馅入其内,再打压成条状后,切成小片进行小份包装。
本发明的有益效果体现在于,与现有技术相比,本发明工艺制作简单,取材十分广泛,口感酥脆,甜而不腻,特别添加了生姜汁,可以祛除体内寒气,均为养生食材,可作日常零食。
具体实施方式
御品龙涓Q贡的制作方法,是由以下食材成份组成,花生、芝麻、生姜、麦芽糖,其中的花生所占60%,生姜15%,麦芽糖25%进行取材料制作Q贡包皮;制作Q贡之前,需先将麦芽糖提前熬制后,待用;具体制作方法为,第一步、先将花生通过烤炉充分均匀烤熟后,磨成粉末。
第二步、芝麻在炒锅内均匀炒熟,并将其研磨成芝麻碎,待用。
第三步,新鲜生姜榨出汁液后,待用。
第四步,麦芽糖熬制成液体后,缓慢导入花生粉末和生姜汁搅拌均匀后,再慢火煮5分钟,并自始至终温度控制在85-100℃,最后出锅冷却60℃,得到麦芽糖混合粘稠膏体。
第五步、取出麦芽糖混合粘稠膏体,将芝麻碎包馅入其内,再打压成条状后,切成小片进行小份包装。
本发明Q贡取材广泛,口感纯正,甜而不腻,制作过程简单。
Claims (1)
1.御品龙涓Q贡的制作方法,其特征在于;是由以下食材成份组成,花生、芝麻、生姜、麦芽糖;具体制作方法为,第一步、先将花生通过烤炉充分均匀烤熟后,磨成粉末;
第二步、芝麻在炒锅内均匀炒熟,并将其研磨成芝麻碎,待用;
第三步,新鲜生姜榨出汁液后,待用;
第四步,麦芽糖熬制成液体后,缓慢导入花生粉末和生姜汁搅拌均匀后,再慢火煮5分钟,并自始至终温度控制在85-100℃,最后出锅冷却60℃,得到麦芽糖混合粘稠膏体;
第五步、取出麦芽糖混合粘稠膏体,将芝麻碎包馅入其内,再打压成条状后,切成小片进行小份包装。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08173046A (ja) * | 1994-12-27 | 1996-07-09 | Setsusei:Kk | ごまを配合した飴及びその製造方法 |
CN104431263A (zh) * | 2014-12-29 | 2015-03-25 | 文吉道 | 一种一合酥的制作方法 |
CN105285302A (zh) * | 2015-12-02 | 2016-02-03 | 劳加舒 | 一种花生糖及其制备方法 |
CN106615526A (zh) * | 2015-10-30 | 2017-05-10 | 李静 | 一种芝麻花生糖的制作方法 |
-
2018
- 2018-01-31 CN CN201810098101.5A patent/CN110089606A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08173046A (ja) * | 1994-12-27 | 1996-07-09 | Setsusei:Kk | ごまを配合した飴及びその製造方法 |
CN104431263A (zh) * | 2014-12-29 | 2015-03-25 | 文吉道 | 一种一合酥的制作方法 |
CN106615526A (zh) * | 2015-10-30 | 2017-05-10 | 李静 | 一种芝麻花生糖的制作方法 |
CN105285302A (zh) * | 2015-12-02 | 2016-02-03 | 劳加舒 | 一种花生糖及其制备方法 |
Non-Patent Citations (1)
Title |
---|
麦田金: "《糖果研究室》", 31 March 2017, 辽宁科学技术出版社 * |
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