CN110235976A - A kind of preparation method of Shizi glutinous rice soft candy - Google Patents

Abstract

The invention discloses a preparation method of shizi glutinous rice soft candy. The raw materials are brown sugar, shizi, gel compound and glutinous rice flour, and 16-20 grams of brown sugar, 3-5 grams of shizi, and 1 g of shizi and 1 g of glutinous rice are weighed. ~2 grams, 40-50 grams of glutinous rice flour, and an appropriate amount of tea; soak 40 g of Pu-erh tea in 1000 mL of water at 100°C for 20-30 minutes, filter out the tea residue, and take the tea for later use, 0.1-3 grams of gelatin, 0.1-3 grams of agar , 0.1-3 grams of carrageenan and mixed, add gelatin, agar, and carrageenan to 0.1-0.2L of tea in the formula in advance, dissolve into a composite gel solution at 52-68 ℃ for later use, grind brown sugar into powder for later use, and bake in an oven at 100 ℃ Bake for 60-70min to constant weight, smash through a 400-mesh sieve for later use, add glutinous rice flour and mix evenly to make a glutinous rice dough mixture, put the glutinous rice dough mixture into a mold plate, cook with the remaining tea water at 100°C for 15 minutes, cool and condense into shape, and then cut into pieces The block is sent to the drying box, and then cooled and taken out from the powder mold, the surface starch is removed, the anti-stick oil is applied, and the vacuum bag is sterilized; it has the advantages of exquisite packaging, convenient carrying and delicious taste.

Description

A kind of preparation method of Shizi glutinous rice soft candy

technical field

The invention relates to the technical field of soft candy, in particular to a preparation method of shizi glutinous rice soft candy.

Background technique

Dai Baba Hao Luo Suo, when it was just out of the pot and still hot, tasted soft but chewy. After it was cold, it was sweet and delicious, very tempting, and perhaps one of the favorite dishes of the Dai people from outsiders. In addition to the sweetness of glutinous rice and brown sugar, Haoloso also has the fragrance of banana leaves. The most fascinating thing is that there is a unique spice in Haurosuo, which is made from the flowers of "Rosso". The scientific name of this flower is Yunnan shizi, which is a unique plant with very tropical characteristics. The existing production method is to mix glutinous rice, brown sugar and shizi with water according to the appropriate proportion, wrap it in banana leaves and steam it. This production method has a short shelf life, simple packaging, and inconvenient consumption. It is difficult to promote it as a souvenir.

SUMMARY OF THE INVENTION

The object of the present invention overcomes the deficiencies of the prior art, and provides a preparation method of Shizi glutinous rice soft candy, which has the advantages of long shelf life, improved formula, good taste, exquisite packaging, pleasing appearance, extended shelf life of the product, easy to carry, and delicious taste. The advantages of the invention solve the problems in the prior art.

In order to achieve the above object, the invention provides the following technical solutions: a preparation method of shizi glutinous rice soft candy, the raw materials are 16-20 grams of brown sugar, 3-5 grams of shizi, 1-2 grams of gel compound, and 40 grams of glutinous rice flour. ~50g, appropriate amount of tea;

The preparation method is as follows:

(1) Soak 40g of Pu-erh tea in 1000mL, 100°C water for 20-30min, filter out the tea residue, and take the tea water for later use;

(2) Gel complex: 0.1-3 g of gelatin, 0.1-3 g of agar, and 0.1-3 g of carrageenan are mixed. Add gelatin, agar, and carrageenan to 0.1-0.2L tea water in the formula in advance, and dissolve it into a composite gel solution at 52-68°C for later use;

(3) Grind brown sugar into powder for later use;

(4) Bake shizi flower at 100°C for 60-70min to constant weight, smash and pass through a 400-mesh sieve for later use;

(5) glutinous rice flour is uniformly mixed with steps (2) (3) (4) to make a glutinous rice ball mixture;

(6) Put the glutinous rice dough mixture into the mold plate, cook it with the remaining tea water at 100°C for 15 minutes, cool and condense and form, then cut into pieces, send it to the drying box, dry at 45°C for 20-22 hours, and then cool it to remove the powder mold. Take it out, remove the starch on the surface, then apply anti-stick oil, bag it and sterilize it in a vacuum.

(1) Soak 40g of Pu-erh tea in 1000mL, 100°C water for 20-30min, filter out the tea residue, and take the tea water for later use;

(2) Gel complex: 0.1-3 g of gelatin, 0.1-3 g of agar, and 0.1-3 g of carrageenan are mixed. Add gelatin, agar, and carrageenan to 0.1-0.2L tea water in the formula in advance, and dissolve it into a composite gel solution at 52-68°C for later use;

(3) Grind brown sugar into powder for later use;

(4) Bake shizi flower at 100°C for 60-70min to constant weight, smash and pass through a 400-mesh sieve for later use;

(5) glutinous rice flour is uniformly mixed with steps (2) (3) (4) to make a glutinous rice ball mixture;

(6) Put the glutinous rice dough mixture into the mold plate, cook it with the remaining tea water at 100°C for 15 minutes, cool and condense and form, then cut into pieces, send it to the drying box, dry at 45°C for 20-22 hours, and then cool it to remove the powder mold. Take it out, remove the starch on the surface, then apply anti-stick oil, bag it and sterilize it in a vacuum.

Preferably, the natural preservative-natamycin added in the present invention can prolong the shelf life of the food.

Preferably, the stone catfish used in the present invention: belonging to the Verbena family is an important traditional medicine in the traditional medicine of Dai medicine, and it is not only used as traditional medicines such as deworming, antibacterial, antidiabetic, diuretic, liver protection, antiepileptic It is an important component in compound medicines such as restoring youth, enhancing memory, and aphrodisiac. It can also promote blood circulation and remove blood stasis, remove dampness and relieve pain, protect liver and kidney, resist (fungal) bacteria, protect stomach, lower blood sugar, and protect nerves (can be used for the treatment of Alzheimer's disease)

The parts not involved in the invention are the same as the prior art or can be implemented by using the prior art.

Compared with the prior art, the beneficial effects of the present invention are as follows: a preparation method of shizi glutinous rice soft candy: raw materials are 16-20 grams of brown sugar, 3-5 grams of shizi, 1-2 grams of gel compound, glutinous rice 40-50 grams of powder and an appropriate amount of tea, the soft candy prepared by the preparation method of the present invention has the characteristics of pleasing appearance and pleasant taste in addition to the fragrance of banana leaves, and the stone zirconium contains the function of Dai medicine. In addition, the natural antiseptic-natamycin added in the present invention can prolong the shelf life of food, Shizi: belongs to Verbena family, Yunnan Shizi G.arborea is an important traditional medicine in the traditional medicine of Dai medicine, It is not only used as deworming, antibacterial, antidiabetic, diuretic, liver protection, antiepileptic and other traditional medicines, but also an important component in compound medicines such as restoring youth, enhancing memory, and aphrodisiac. It can also promote blood circulation and remove blood stasis, remove dampness and relieve pain, protect liver and kidney, resist (fungal) bacteria, protect stomach, lower blood sugar, and protect neuroprotection (can be used for the treatment of Alzheimer's disease).

Detailed ways

The present invention will be further described below in conjunction with specific embodiments. The advantages and characteristics of the present invention will become clearer with the description. However, the embodiments are only exemplary and do not limit the scope of the present invention. Those skilled in the art It should be understood that the details and forms of the technical solutions of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements all fall within the protection scope of the present invention.

Example 1

A preparation method of shizi glutinous rice soft candy, the raw materials are 16-20 grams of brown sugar, 3-5 grams of shizi, 1-2 grams of gel compound, 40-50 grams of glutinous rice flour, and an appropriate amount of tea;

The preparation method is as follows:

(1) Soak 40g of Pu-erh tea in 1000mL, 100°C water for 20-30min, filter out the tea residue, and take the tea water for later use;

(2) Gel complex: 0.1-3 g of gelatin, 0.1-3 g of agar, and 0.1-3 g of carrageenan are mixed. Add gelatin, agar, and carrageenan to 0.1-0.2L tea water in the formula in advance, and dissolve it into a composite gel solution at 52-68°C for later use;

(3) Grind brown sugar into powder for later use;

(4) Bake shizi flower at 100°C for 60-70min to constant weight, smash and pass through a 400-mesh sieve for later use;

(5) glutinous rice flour is uniformly mixed with steps (2) (3) (4) to make a glutinous rice ball mixture;

(6) Put the glutinous rice dough mixture into the mold plate, cook it with the remaining tea water at 100°C for 15 minutes, cool and condense and form, then cut into pieces, send it to the drying box, dry at 45°C for 20-22 hours, and then cool it to remove the powder mold. Take it out, remove the starch on the surface, then apply anti-stick oil, bag it and sterilize it in a vacuum.

Example 2

A preparation method of shizi glutinous rice soft candy, the raw materials are 32 to 40 grams of brown sugar, 6 to 10 grams of shizi, 2 to 4 grams of gel compound, 80 to 100 grams of glutinous rice flour, and an appropriate amount of tea;

The preparation method is as follows:

(1) Soak 80g of Pu-erh tea in 2000mL, 100°C water for 25-35min, filter out the tea residue, and take the tea water for later use;

(2) Gel complex: 0.2-6 g of gelatin, 0.2-6 g of agar, and 0.2-6 g of carrageenan are mixed. Add gelatin, agar and carrageenan to 0.2-0.4L of tea water in the formula in advance, and dissolve it into a composite gel solution at 52-68°C for later use;

(3) Grind brown sugar into powder for later use;

(4) Bake shizi flower at 100°C for 60-70min to constant weight, smash and pass through a 450-mesh sieve for later use;

(5) glutinous rice flour is uniformly mixed with steps (2) (3) (4) to make a glutinous rice ball mixture;

(6) Put the glutinous rice dough mixture into the mold plate, cook it with the remaining tea water at 100°C for 20min, cool and condense into shape, cut into pieces, send it to the drying oven, dry at 45°C for 22-24 hours, and then cool it down from the powder mold Take it out, remove the starch on the surface, then apply anti-stick oil, bag it and sterilize it in a vacuum.

Example 3

A preparation method of shizi glutinous rice soft candy, the raw materials are 48-60 grams of brown sugar, 9-15 grams of shizi, 3-6 grams of gel compound, 120-150 grams of glutinous rice flour, and an appropriate amount of tea;

The preparation method is as follows:

(1) Soak 120g of Pu-erh tea in 3000mL, 100°C water for 30-35min, filter out the tea residue, and take the tea water for later use;

(2) Gel complex: 0.3-9 grams of gelatin, 0.3-9 grams of agar, and 0.3-9 grams of carrageenan are mixed. Add gelatin, agar and carrageenan to 0.3-0.6L tea water in the formula in advance, and dissolve it into a composite gel solution at 52-68°C for later use;

(3) Grind brown sugar into powder for later use;

(4) Bake shizi flower at 100°C for 60-70min to constant weight, and smash through a 500-mesh sieve for later use;

(5) glutinous rice flour is uniformly mixed with steps (2) (3) (4) to make a glutinous rice ball mixture;

(6) Put the glutinous rice dough mixture into the mold plate, cook it with the remaining tea water at 100°C for 25min, cool and condense, and then cut into pieces, send it to the drying box, dry at 45°C for 24-26 hours, and then cool it to remove the powder mold. Take it out, remove the starch on the surface, then apply anti-stick oil, bag it and sterilize it in a vacuum.

The raw materials of the present invention are 16 to 20 grams of brown sugar, 3 to 5 grams of shizi, 1 to 2 grams of gel compound, 40 to 50 grams of glutinous rice flour, and an appropriate amount of tea. In addition to the fragrance of the leaves, it also has the characteristics of pleasing appearance and pleasant taste, and Shizi contains the function of Dai medicine. In addition, the added natural antiseptic-natamycin of the present invention can prolong the shelf life of food, Shizi: belongs to the Verbena family, Yunnan Shizi G. arborea is an important traditional medicine in the traditional medicine of Dai medicine, its It is not only used as deworming, antibacterial, antidiabetic, diuretic, liver protection, antiepileptic and other traditional medicines, but also an important component in compound medicines such as restoring youth, enhancing memory, and aphrodisiac. It can also promote blood circulation and remove blood stasis, remove dampness and relieve pain, protect liver and kidney, resist (fungus) bacteria, protect stomach, lower blood sugar, and protect nerves (can be used for the treatment of Alzheimer's disease); Example 1, Example 2, the raw material ratio, the weight of Pu'er tea, the amount of soaking water and the time, the amount of each component of the gel compound, the drying time and the mesh number of the sieve are different in the embodiment 3, and the Shizi glutinous rice soft candy that obtains has a different mouthfeel, and the experimental results are different. Show, the shizi glutinous rice fondant that embodiment 1 obtains is better than the shizi glutinous rice fondant of Example 2, embodiment 3, has a chewy texture, and the shizi glutinous rice fondant that embodiment 2 obtains is than the Shizi glutinous rice fondant of embodiment 3 The glutinous rice fudge is tasty and chewy.

The basic principles, main features and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited by the above-mentioned embodiments, and the descriptions in the above-mentioned embodiments and the description only illustrate the aspects of the present invention. principle, on the premise of not departing from the spirit and scope of the present invention, the present invention will also have various changes and improvements, these changes and improvements all fall within the scope of the claimed invention, and the claimed scope of the present invention is determined by the appended rights Requirements and their equivalents are defined.

Claims (3)

1. a preparation method of shizi glutinous rice soft candy is characterized in that: raw material is 16～20 grams of brown sugar, 3～5 grams of shizi, 1～2 grams of gel compound, 40～50 grams of glutinous rice flour, an amount of tea. Its preparation method is as follows: (1) Soak 40g of Pu-erh tea in 1000mL, 100°C water for 20-30min, filter out the tea residue, and take the tea water for later use; (2) Gel complex: 0.1-3 g of gelatin, 0.1-3 g of agar, and 0.1-3 g of carrageenan are mixed. Add gelatin, agar, and carrageenan to 0.1-0.2L tea water in the formula in advance, and dissolve it into a composite gel solution at 52-68°C for later use; (3) Grind brown sugar into powder for later use; (4) Bake shizi flower at 100°C for 60-70min to constant weight, smash and pass through a 400-mesh sieve for later use; (5) glutinous rice flour is uniformly mixed with steps (2) (3) (4) to make a glutinous rice ball mixture; (6) Put the glutinous rice dough mixture into the mold plate, cook it with the remaining tea water at 100°C for 15 minutes, cool and condense and form, then cut into pieces, send it to the drying box, dry at 45°C for 20-22 hours, and then cool it to remove the powder mold. Take it out, remove the starch on the surface, then apply anti-stick oil, bag it and sterilize it in a vacuum. 2. the preparation method of a kind of Shizi glutinous rice soft candy according to claim 1, is characterized in that: the natural antiseptic-natamycin that adds in the described present invention, can prolong the shelf life of food. 3. the preparation method of a kind of Shizi glutinous rice soft candy according to claim 1, is characterized in that: the Shizi that the present invention uses: belonging to Verbena is an important traditional medicine in the traditional medicine of Dai medicine, It is not only used as deworming, antibacterial, antidiabetic, diuretic, liver protection, antiepileptic and other traditional medicines, but also an important component in compound medicines such as restoring youth, enhancing memory, and aphrodisiac. It can also promote blood circulation and remove blood stasis, remove dampness and relieve pain, protect liver and kidney, resist (fungal) bacteria, protect stomach, lower blood sugar, and protect neuroprotection (can be used for the treatment of Alzheimer's disease).