CN112136956A - Production process of sea salt Chinese torreya sugar - Google Patents
Production process of sea salt Chinese torreya sugar Download PDFInfo
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- CN112136956A CN112136956A CN202011002022.3A CN202011002022A CN112136956A CN 112136956 A CN112136956 A CN 112136956A CN 202011002022 A CN202011002022 A CN 202011002022A CN 112136956 A CN112136956 A CN 112136956A
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- sugar
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- torreya
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- 240000000147 Torreya grandis Species 0.000 title claims abstract description 60
- 235000016410 Torreya grandis Nutrition 0.000 title claims abstract description 60
- 235000000346 sugar Nutrition 0.000 title claims abstract description 60
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 24
- 235000002639 sodium chloride Nutrition 0.000 title claims abstract description 24
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 53
- 235000020357 syrup Nutrition 0.000 claims abstract description 53
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 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 12
- 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 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000000047 product Substances 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 238000001125 extrusion Methods 0.000 description 13
- 239000002184 metal Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 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 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 230000005540 biological transmission Effects 0.000 description 4
- 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 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015145 nougat Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 230000002146 bilateral effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
Images
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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- 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
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a production process of a torreya grandis sugar with sea salt, which comprises the following raw materials, by weight, 150 parts of oil, 600 parts of milk, 700 parts of sugar composition and 540 parts of torreya grandis; the components by weight comprise the following processing steps: 1) respectively adding the oil body, the milk body and the maltose into a pot body, heating the pot body with big fire to melt the oil product, the milk product and the sugar composition into primary syrup, and boiling the primary syrup; 2) after the step 1) is finished, after the primary syrup is boiled, heating the primary syrup in the step 1) by small fire while stirring, and heating to 140-; 3) adding the Chinese torreya into the syrup, uniformly stirring, placing into a baking tray, and leveling to obtain Chinese torreya sugar; 4) cutting Chinese torreya sugar into pieces. The Chinese torreya sugar with sea salt has good taste, rich nutrition and crisp taste, and the prepared Chinese torreya sugar can supplement necessary substances for human body; meanwhile, the Chinese torreya sugar with sea salt also has stable components and long shelf life.
Description
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a production process of a sea salt Chinese torreya sugar.
Background
The rolled candy has a strong milk flavor and rich nutlets, is good for eating without sticking to teeth, is more fragrant after being chewed, and does not contain spice and pigment; the kernels of the nougat on the market are peanut kernels, the nougat has good taste, but the nougat on the market has no other effects except for providing sugar for people, and has no obvious benefit for human bodies.
Disclosure of Invention
The invention provides a production process of a sea salt Chinese torreya sugar for strengthening a human body, aiming at overcoming the defects of the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme: a production process of a sea salt torreya grandis sugar comprises the following raw materials by weight
The components by weight comprise the following processing steps:
1) respectively adding the oil body, the milk body and the maltose into a pot body, heating the pot body with big fire to melt the oil product, the milk product and the sugar composition into primary syrup, and boiling the primary syrup;
2) after the step 1) is finished, after the primary syrup is boiled, heating the primary syrup in the step 1) by small fire while stirring, and heating to 140-;
3) adding the Chinese torreya into the syrup, uniformly stirring, placing into a baking tray, and leveling to obtain Chinese torreya sugar;
4) cutting Chinese torreya sugar into pieces.
According to the invention, the Chinese torreya sugar is prepared by adding Chinese torreya kernels into the syrup and cutting the Chinese torreya sugar after solidification and forming, so that the Chinese torreya sugar has good taste, rich nutrition and crisp taste when eaten, and the prepared Chinese torreya sugar can supplement essential substances of a human body, help the human body to discharge vivotoxin, strengthen the physique of the human body, improve the immunity of the human body and prevent blood vessel sclerosis.
Preferably, the sugar composition comprises 200-300 parts of maltose, 220-300 parts of white granulated sugar and 150-250 parts of trehalose according to the weight component ratio; wherein the sweetness of the trehalose is 45% of that of the sucrose, the trehalose has mild and refreshing sweetness, and after the trehalose is blended with the food material, the refreshing low sweetness can highlight the original flavor of the food material; and the torreya grandis sugar added with trehalose has the advantages of no moisture absorption and good prevention of protein denaturation during freezing, high temperature or drying; can improve the sweetness qualities of sucrose and other synthetic sweeteners such as aspartame; but also can alleviate or partially cover other bad taste.
Preferably, the product also comprises 15-21 parts of sea salt, and the added sea salt can enhance the taste of the Chinese torreya sugar.
Preferably, the heating temperature in the step 2) is 160 ℃; the syrup is heated to 160 ℃, the color and luster of the syrup are bright, and the fusion degree among maltose, white granulated sugar and trehalose is high, so that the whole syrup has good taste.
Preferably, step 2) continuously shovels the bottom of the pot body in the heating process; through the bottom of the pot body that constantly vibrates, the syrup that is located the pot body bottom this moment can be shoveled and moved, has avoided the condition of gluing the pot.
Preferably, when the primary syrup is heated by the small fire in the step 2), the temperature of the syrup needs to be measured at intervals; the primary syrup is slowly heated by a small fire, so that the molecules of the three kinds of saccharides slowly collide with each other, and the mixing efficiency of the three kinds of saccharides is high.
Preferably, the oil body is butter; the oil body is butter, so that the raw materials are easily obtained and the taste is good.
Preferably, the milk body is light milk; the taste of the Chinese torreya sugar is mellow by selecting the milk body as light milk.
In conclusion, the Chinese torreya sugar with sea salt has good taste, rich nutrition and crisp taste, and the prepared Chinese torreya sugar can supplement necessary substances for human bodies; meanwhile, the Chinese torreya sugar with sea salt also has stable components and long shelf life.
Drawings
Fig. 1 is a schematic structural diagram of a torreya grandis sugar flattening device.
Fig. 2 is an exploded view of a torreya grandis sugar flattening device.
Fig. 3 is a top view of a torreya grandis sugar flattening apparatus.
Fig. 4 is a cross-sectional view taken along line a-a of fig. 3.
FIG. 5 is a schematic view of the structure of the transmission member.
Detailed Description
In order to make the technical solutions of the present invention better understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention.
Example one
A production process of a sea salt torreya grandis sugar comprises the following raw materials by weight
Wherein maltose, white sugar and trehalose are combined into saccharide composition
The components by weight comprise the following processing steps:
1) respectively adding the oil body, the milk body and the maltose into a pot body, heating the pot body with big fire to melt the oil product, the milk product and the sugar composition into primary syrup, and boiling the primary syrup;
2) after the step 1) is finished, after the primary syrup is boiled, heating the primary syrup in the step 1) with soft fire, stirring while heating, continuously shoveling the bottom of the pot body in the stirring process, measuring the temperature of the primary syrup at intervals, and heating to 160 ℃ to obtain syrup;
3) adding the Chinese torreya into the syrup, uniformly stirring, placing into a baking tray, and leveling to obtain Chinese torreya sugar;
4) cutting Chinese torreya sugar into pieces.
Wherein the oil body is butter and the milk body is light milk.
Example two
A production process of a sea salt torreya grandis sugar comprises the following raw materials by weight
Wherein maltose, white sugar and trehalose are combined into saccharide composition
The components by weight comprise the following processing steps:
1) respectively adding the oil body, the milk body and the maltose into a pot body, heating the pot body with big fire to melt the oil product, the milk product and the sugar composition into primary syrup, and boiling the primary syrup;
2) after the step 1) is finished, after the primary syrup is boiled, heating the primary syrup in the step 1) with soft fire, stirring while heating, continuously shoveling the bottom of the pot body in the stirring process, measuring the temperature of the primary syrup at intervals, and heating to 160 ℃ to obtain syrup;
3) adding the Chinese torreya into the syrup, uniformly stirring, placing into a baking tray, and leveling to obtain Chinese torreya sugar;
4) cutting Chinese torreya sugar into pieces.
Wherein the oil body is butter and the milk body is light milk.
EXAMPLE III
A production process of a sea salt torreya grandis sugar comprises the following raw materials by weight
Wherein maltose, white sugar and trehalose are combined into saccharide composition
The components by weight comprise the following processing steps:
1) respectively adding the oil body, the milk body and the maltose into a pot body, heating the pot body with big fire to melt the oil product, the milk product and the sugar composition into primary syrup, and boiling the primary syrup;
2) after the step 1) is finished, after the primary syrup is boiled, heating the primary syrup in the step 1) with soft fire, stirring while heating, continuously shoveling the bottom of the pot body in the stirring process, measuring the temperature of the primary syrup at intervals, and heating to 160 ℃ to obtain syrup;
3) adding the Chinese torreya into the syrup, uniformly stirring, placing into a baking tray, and leveling to obtain Chinese torreya sugar;
4) cutting Chinese torreya sugar into pieces.
Wherein the oil body is butter and the milk body is light milk.
Extruding the syrup added with the Chinese torreya into sheets by Chinese torreya sugar flattening equipment in the step 4), and then obtaining the required product by a manual cutting mode. The Chinese torreya sugar flattening equipment comprises a bedstead 1, a bed board 11, a flattening device and an extrusion device, wherein the bedstead 1 is formed by mutually building a plurality of metal rod bodies, and the bed board 11 is arranged on the bedstead 1.
The flattening device comprises a driving part 31, a screw rod 32, a flange body 33, a guide groove block 34, an air cylinder 35, a first elastic part 36 and a flattening plate 37. The bed frame 1 is provided with an installation block 12 and fixed baffles 13, the installation block 12 is provided with a rotation hole 121, and the fixed baffles 13 are symmetrically arranged. The driving piece 31 is arranged between the two fixed baffles 13, the driving piece 31 is connected with a screw rod 32, the other end of the screw rod 32 is fixed in the rotating hole 121, and the driving piece 31 can drive the screw rod to rotate clockwise or anticlockwise.
The flange body 33 is a square metal block, screw holes matched with the screw rods are formed in the flange body 33, and the screw rods 32 penetrate through the screw holes. The flange body 33 is connected with the guide groove block 34, and the guide groove block 34 is a strip-shaped metal block provided with a guide groove 341. Cylinder 35 one end is fixed in the guide slot 341, the other end with first elastic component 36 links to each other, first elastic component 36 is common spring on the market, cylinder 35 is common cylinder on the market, the first elastic component 36 other end with the exhibition board 37 links to each other, exhibition board 37 is whole to be the bar shaped metal block, exhibition board 37 bilateral symmetry is equipped with eaves portion 371, eaves portion 371 is for forming in the outside crooked part in exhibition board 37 both sides.
The extrusion device comprises an extrusion plate 21, a second elastic piece 22, a linkage plate 23, an extrusion assembly and a fixing plate 25, wherein the extrusion plate 21, the second elastic piece 22, the linkage plate 23 and the extrusion assembly 23 are symmetrically provided with two groups, the extrusion plate 21 is arranged on one side of the bed plate 11, one side of the extrusion plate 21 is connected with the second elastic piece 22, the second elastic piece 22 is a common spring on the market, the other end of the second elastic piece 22 is connected with the linkage plate 23, and the other end of the linkage assembly 23 is connected with the extrusion assembly.
The utility model discloses a take out the wallboard, including extrusion plate 21, linkage plate 22, fixed plate 25, linkage plate 22, first guide slot 221, first guide slot and second guide slot 221 is located same on-line, fixed plate 25 is equipped with two, two fixed plate 25 is fixed in respectively and is located same one side first guide slot 211 with in the second guide slot 221, two relative fixed plates 25 with the extrusion plate 21 that two symmetries set up forms square syrup condensation port, be equipped with the convex part 212 of outside extension on the extrusion plate 21, convex part 212 with cornice portion 371 on the exhibition board 37 corresponds each other.
The bed frame 1 is provided with a cross bar 14, the cross bar 14 is arranged at the bottom end of the bed board 11, the extrusion assembly comprises a transmission part, a power part 42, a fixed block 43 and a fixed bolt 44, the transmission part 44 is entirely made of metal, the transmission part comprises an arc part 411 and a straight rod part 412, the arc part 411 is an arc rod body, the straight rod part 412 is a straight rod, the arc part 411 bypasses the edge of the bed frame 1 and is connected with the linkage plate 23, a screw hole is arranged at the interconnection part of the arc part 411 and the straight rod part 412, the fixed block 43 is fixed on the cross bar 14, the fixed block 43 is a square metal block, a connecting hole 431 is formed on the fixed block 43, the bolt 44 passes through the screw hole and the connecting hole 431 and is fixed through a nut 45, the power part 42 is a common air cylinder in the market, one end of the power part 42 is fixed, the other end is fixed at the end of the straight rod part 412.
After the syrup added with the Chinese torreya is obtained according to the manufacturing method, the dried syrup added with the Chinese torreya which is not completely condensed is poured on the bed plate 11, then the driving power part 14 continuously pushes the syrup added with the Chinese torreya inwards through the driving part, and meanwhile, the air cylinder 36 is driven, the syrup added with the Chinese torreya is flattened by the flattening plate 37, so that the required sugar plate can be manufactured after the syrup is condensed, and then the sugar plate is cut and packaged, and the required product can be worth.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (8)
1. A production process of a sea salt torreya grandis sugar is characterized by comprising the following steps: the raw materials are mixed according to the following weight ratio of
The components by weight comprise the following processing steps:
1) respectively adding the oil body, the milk body and the maltose into a pot body, heating the pot body with big fire to melt the oil product, the milk product and the sugar composition into primary syrup, and boiling the primary syrup;
2) after the step 1) is finished, after the primary syrup is boiled, heating the primary syrup in the step 1) by small fire while stirring, and heating to 140-;
3) adding the Chinese torreya into the syrup, uniformly stirring, placing into a baking tray, and leveling to obtain Chinese torreya sugar;
4) and cutting the Chinese torreya sugar into sheets by adopting a sugar cutting device.
2. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: the sugar composition comprises 200-300 parts of maltose, 220-300 parts of white granulated sugar and 150-250 parts of trehalose according to the weight component ratio.
3. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: also comprises 15-21 parts of sea salt.
4. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: the heating temperature in step 2) was 160 ℃.
5. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: and step 2) continuously shoveling the bottom of the pot body in the heating process.
6. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: and 2) when the primary syrup is heated by small fire in the step 2), the temperature of the syrup needs to be measured at intervals.
7. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: the oil body is butter.
8. The production process of the sea salt torreya grandis sugar as claimed in claim 1, which is characterized in that: the milk body is light milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011002022.3A CN112136956B (en) | 2020-09-22 | 2020-09-22 | Production process of sea salt Chinese torreya sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011002022.3A CN112136956B (en) | 2020-09-22 | 2020-09-22 | Production process of sea salt Chinese torreya sugar |
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| Publication Number | Publication Date |
|---|---|
| CN112136956A true CN112136956A (en) | 2020-12-29 |
| CN112136956B CN112136956B (en) | 2022-12-20 |
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|---|---|---|---|
| CN202011002022.3A Active CN112136956B (en) | 2020-09-22 | 2020-09-22 | Production process of sea salt Chinese torreya sugar |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5879728A (en) * | 1996-01-29 | 1999-03-09 | Warner-Lambert Company | Chewable confectionary composition and method of preparing same |
| CN103504103A (en) * | 2013-09-10 | 2014-01-15 | 孙玉臣 | Monkey-head mushroom peanut nougat and preparation method thereof |
| CN103504100A (en) * | 2013-09-10 | 2014-01-15 | 孙玉臣 | Coprinus comatus grand torreya nougat and preparation method thereof |
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