CN112244131A - Crunchy candy and production method thereof - Google Patents

Abstract

The invention discloses crunchy candy which comprises the following components in percentage by weight: 5-8% of blueberry juice, 1-2% of red bean powder, 2-5% of peanut kernel, 1-2% of walnut kernel, 3-5% of tea oil, 0.2-0.3% of sweet osmanthus, 3-6% of sesame, 1-5% of honey, 6-10% of maltose and the balance of granulated sugar. In the production process, the performance of easy decomposition of the blueberry anthocyanin extract is fully considered, and the blueberry anthocyanin extract is mixed with the pectin solution before being added with crunchy candy for heating operation, so that the blueberry anthocyanin is protected, the damage of external factors such as light, heat and the like to the activity of the blueberry anthocyanin can be avoided, and the stability of the blueberry anthocyanin is improved. Meanwhile, the blueberry juice, the sesame and the red bean powder are mixed for use, so that the taste of the crunchy candy can be effectively improved, and the habit of young consumers is met.

Description

Crunchy candy and production method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to crunchy candy and a production method thereof.

Background

The crunchy candy is one of the traditional famous points of Chinese characteristics, is a cake in spring festival, has a long production history, is deeply favored by wide consumers, and is a good item for family residence, travel, leisure and present to relatives and friends. The crisp candy is prepared by compounding flour, cotton white sugar, cooked pure sesame seeds, sweet osmanthus and the like, the maltose bones are brewed from maltose, and the crisp candy is prepared by a plurality of special traditional processes such as raw material preparation, rolling, sugar boiling, sugar pulling, sugar pressing and the like.

The anthocyanin has effects of resisting oxidation and aging, enhancing immunity of organism, and preventing and improving cardiovascular and cerebrovascular diseases. Therefore, the development and utilization of blueberry anthocyanin are concerned. The invention provides a production method of crunchy candies, aiming at improving the taste of the crunchy candies and improving the nutritional value of the crunchy candies.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides crunchy candy and a production method thereof.

The technical scheme of the invention is as follows:

the crunchy candy comprises the following components in percentage by weight: 5-8% of blueberry juice, 1-2% of red bean powder, 2-5% of peanut kernel, 1-2% of walnut kernel, 3-5% of tea oil, 0.2-0.3% of sweet osmanthus, 3-6% of sesame, 1-5% of honey, 6-10% of maltose and the balance of granulated sugar.

Preferably, the preparation method of the blueberry juice comprises the following steps:

A. crushing and pulping the frozen blueberry fruit to prepare fruit pulp;

B. mixing pectin, high fructose syrup, caffeine and tartaric acid, adding appropriate amount of water, stirring, boiling for 10-20 min, and grinding pectin into uniform solution with colloid mill to obtain pectin solution;

C. and D, adding the fruit pulp obtained in the step A into the pectin solution, uniformly stirring, and filtering to obtain the blueberry juice.

Preferably, in the step B, the weight ratio of each raw material is pectin: high fructose corn syrup: caffeine: tartaric acid 5-10: 50-100: 1.2-1.5: 5-12; the water addition amount is 8-15 times of the total amount of other raw materials.

Preferably, in the step C, the mass ratio of the fruit pulp to the pectin solution is 1: (5-8).

A production method of crunchy candy comprises the following steps:

(1) parching semen Sesami at 90-100 deg.C until the surface of semen Sesami is golden yellow and no black, and rolling into semen Sesami powder;

(2) mixing semen Arachidis Hypogaeae and semen Juglandis, parching at 100-120 deg.C for 12-15 min, cooling, grinding into powder when the temperature is reduced to 50-60 deg.C, and sieving with 80 mesh sieve to obtain adjuvant powder;

(3) mixing and stirring the sesame flour, the red bean flour and the auxiliary material powder prepared in the step (2) uniformly, then adding maltose and granulated sugar, stirring for 8-10 minutes, then adding the tea oil and the blueberry juice, stirring and mixing, finally adding the sweet osmanthus, stirring and mixing uniformly to prepare a mixture;

(4) putting the mixture prepared in the step (3) into a mould, and forming to prepare a crisp candy blank;

(5) taking out the crisp candy blank, coating a layer of honey on the surface of the crisp candy blank, pricking a hole in the middle of the crisp candy blank, drying in a drying device at the temperature of 180 ℃ and 210 ℃ for 12-15 minutes, standing, cooling and packaging.

The invention has the advantages that: the crunchy candy disclosed by the invention comprises the following components in percentage by weight: 5-8% of blueberry juice, 1-2% of red bean powder, 2-5% of peanut kernel, 1-2% of walnut kernel, 3-5% of tea oil, 0.2-0.3% of sweet osmanthus, 3-6% of sesame, 1-5% of honey, 6-10% of maltose and the balance of granulated sugar. In the production process, the performance of easy decomposition of the blueberry anthocyanin extract is fully considered, and the blueberry anthocyanin extract is mixed with the pectin solution before being added with crunchy candy for heating operation, so that the blueberry anthocyanin is protected, the damage of external factors such as light, heat and the like to the activity of the blueberry anthocyanin can be avoided, and the stability of the blueberry anthocyanin is improved. Meanwhile, the blueberry juice, the sesame and the red bean powder are mixed for use, so that the taste of the crunchy candy can be effectively improved, and the habit of young consumers is met.

Detailed Description

Example 1

The crunchy candy comprises the following components in percentage by weight: 6% of blueberry juice, 1.5% of red bean powder, 3.5% of peanut kernel, 1.5% of walnut kernel, 4.5% of tea oil, 0.25% of sweet osmanthus, 5.5% of sesame, 2% of honey, 8% of maltose and the balance of granulated sugar.

The preparation method of the blueberry juice comprises the following steps:

A. crushing and pulping the frozen blueberry fruit to prepare fruit pulp;

B. mixing pectin, high fructose syrup, caffeine and tartaric acid, adding appropriate amount of water, stirring, boiling for 15 min, and grinding pectin into uniform solution with colloid mill to obtain pectin solution;

C. and D, adding the fruit pulp obtained in the step A into the pectin solution, uniformly stirring, and filtering to obtain the blueberry juice.

In the step B, the weight ratio of the raw materials is pectin: high fructose corn syrup: caffeine: tartaric acid 8: 65: 1.35: 8; the water addition amount is 10 times of the total amount of other raw materials.

In the step C, the mass ratio of the fruit pulp to the pectin solution is 1: 7.

a production method of crunchy candy comprises the following steps:

(1) parching semen Sesami in a pot at 95 deg.C until the surface of semen Sesami is golden yellow and no black, and rolling into semen Sesami powder;

(2) mixing semen Arachidis Hypogaeae and semen Juglandis, parching at 105 deg.C for 13 min, cooling, grinding when the temperature is reduced to 55 deg.C, and sieving with 80 mesh sieve to obtain adjuvant powder;

(3) mixing and stirring sesame flour, red bean flour and the auxiliary material powder prepared in the step (2) uniformly, then adding maltose and granulated sugar, stirring for 9 minutes, then adding tea oil and blueberry juice, stirring and mixing, finally adding sweet osmanthus, stirring and mixing uniformly to prepare a mixture;

(4) putting the mixture prepared in the step (3) into a mould, and forming to prepare a crisp candy blank;

(5) taking out the crisp candy blank, coating a layer of honey on the surface of the crisp candy blank, making a hole in the middle of the crisp candy blank, drying in a drying device at the temperature of 195 ℃ for 13 minutes, standing, cooling and packaging.

Example 2

The crunchy candy comprises the following components in percentage by weight: 8% of blueberry juice, 1% of red bean powder, 5% of peanut kernel, 1% of walnut kernel, 5% of tea oil, 0.2% of sweet osmanthus, 6% of sesame, 1% of honey, 10% of maltose and the balance of granulated sugar.

The preparation method of the blueberry juice comprises the following steps:

A. crushing and pulping the frozen blueberry fruit to prepare fruit pulp;

B. mixing pectin, high fructose syrup, caffeine and tartaric acid, adding appropriate amount of water, stirring, boiling for 10 min, and grinding pectin into uniform solution with colloid mill to obtain pectin solution;

C. and D, adding the fruit pulp obtained in the step A into the pectin solution, uniformly stirring, and filtering to obtain the blueberry juice.

In the step B, the weight ratio of the raw materials is pectin: high fructose corn syrup: caffeine: tartaric acid 10: 50: 1.5: 5; the water addition amount is 15 times of the total amount of other raw materials.

In the step C, the mass ratio of the fruit pulp to the pectin solution is 1: 5.

a production method of crunchy candy comprises the following steps:

(1) parching semen Sesami in 100 deg.C pan until the surface of semen Sesami is golden yellow and no black, and rolling into semen Sesami powder;

(2) mixing semen Arachidis Hypogaeae and semen Juglandis, parching at 100 deg.C for 15 min, cooling, grinding into powder when the temperature is reduced to 50 deg.C, and sieving with 80 mesh sieve to obtain adjuvant powder;

(3) mixing and stirring the sesame flour, the red bean flour and the auxiliary material powder prepared in the step (2) uniformly, then adding maltose and granulated sugar, stirring for 10 minutes, then adding the tea oil and the blueberry juice, stirring and mixing, finally adding the sweet osmanthus, stirring and mixing uniformly to prepare a mixture;

(4) putting the mixture prepared in the step (3) into a mould, and forming to prepare a crisp candy blank;

(5) taking out the crisp candy blank, coating a layer of honey on the surface of the crisp candy blank, pricking a hole in the middle of the crisp candy blank, drying in a drying device at 180 ℃ for 15 minutes, standing, cooling and packaging.

Example 3

The crunchy candy comprises the following components in percentage by weight: 5% of blueberry juice, 2% of red bean powder, 2% of peanut kernel, 2% of walnut kernel, 3% of tea oil, 0.3% of sweet osmanthus, 3% of sesame, 5% of honey, 6% of maltose and the balance of granulated sugar.

The preparation method of the blueberry juice comprises the following steps:

A. crushing and pulping the frozen blueberry fruit to prepare fruit pulp;

B. mixing pectin, high fructose syrup, caffeine and tartaric acid, adding appropriate amount of water, stirring, boiling for 20 min, and grinding pectin into uniform solution with colloid mill to obtain pectin solution;

C. and D, adding the fruit pulp obtained in the step A into the pectin solution, uniformly stirring, and filtering to obtain the blueberry juice.

In the step B, the weight ratio of the raw materials is pectin: high fructose corn syrup: caffeine: tartaric acid 5: 100: 1.2: 12; the water addition amount is 8 times of the total amount of other raw materials.

In the step C, the mass ratio of the fruit pulp to the pectin solution is 1: 8.

a production method of crunchy candy comprises the following steps:

(1) parching semen Sesami at 90 deg.C until the surface of semen Sesami is golden yellow, and rolling into semen Sesami powder;

(2) mixing semen Arachidis Hypogaeae and semen Juglandis, parching at 120 deg.C for 12 min, cooling, grinding into powder when the temperature is reduced to 60 deg.C, and sieving with 80 mesh sieve to obtain adjuvant powder;

(3) mixing and stirring the sesame flour, the red bean flour and the auxiliary material powder prepared in the step (2) uniformly, then adding maltose and granulated sugar, stirring for 8 minutes, then adding the tea oil and the blueberry juice, stirring and mixing, finally adding the sweet osmanthus, stirring and mixing uniformly to prepare a mixture;

(4) putting the mixture prepared in the step (3) into a mould, and forming to prepare a crisp candy blank;

(5) taking out the crisp candy blank, coating a layer of honey on the surface of the crisp candy blank, pricking a hole in the middle of the crisp candy blank, drying in a drying device at the temperature of 210 ℃ for 12 minutes, standing, cooling and packaging.

The crunchy candy samples of examples 1 to 3 were tested for sweetness and sourness, crunchy feeling and aftertaste (each example was tested by 100 children aged 12 to 15 years, and the test subjects were given a score of 1 to the satisfied subjects and were not given a score to the unsatisfied subjects).

Table 1:

	sweetness by acidity	Crisp feeling	Aftertaste sensation
				Example 1	100	98	97
Example 2	100	95	98
				Example 3	100	97	93

From the above test data, it can be known that the crunchy candy of the present invention completely conforms to the taste of teenagers.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (8)

1. The crunchy candy is characterized by comprising the following components in percentage by weight: 5-8% of blueberry juice, 1-2% of red bean powder, 2-5% of peanut kernel, 1-2% of walnut kernel, 3-5% of tea oil, 0.2-0.3% of sweet osmanthus, 3-6% of sesame, 1-5% of honey, 6-10% of maltose and the balance of granulated sugar.

2. The crunchy candy according to claim 1, which consists of the following components in percentage by weight: 6% of blueberry juice, 1.5% of red bean powder, 3.5% of peanut kernel, 1.5% of walnut kernel, 4.5% of tea oil, 0.25% of sweet osmanthus, 5.5% of sesame, 2% of honey, 8% of maltose and the balance of granulated sugar.

3. The crunchy candy according to claim 1, which consists of the following components in percentage by weight: 8% of blueberry juice, 1% of red bean powder, 5% of peanut kernel, 1% of walnut kernel, 5% of tea oil, 0.2% of sweet osmanthus, 6% of sesame, 1% of honey, 10% of maltose and the balance of granulated sugar.

4. The crunchy candy according to claim 1, which consists of the following components in percentage by weight: 5% of blueberry juice, 2% of red bean powder, 2% of peanut kernel, 2% of walnut kernel, 3% of tea oil, 0.3% of sweet osmanthus, 3% of sesame, 5% of honey, 6% of maltose and the balance of granulated sugar.

5. The crunchy candy according to any one of claims 1 to 4, wherein the preparation method of the blueberry juice comprises the following steps:

A. crushing and pulping the frozen blueberry fruit to prepare fruit pulp;

B. mixing pectin, high fructose syrup, caffeine and tartaric acid, adding appropriate amount of water, stirring, boiling for 10-20 min, and grinding pectin into uniform solution with colloid mill to obtain pectin solution;

C. and D, adding the fruit pulp obtained in the step A into the pectin solution, uniformly stirring, and filtering to obtain the blueberry juice.

6. The crunchy candy according to claim 5, wherein in the step B, the weight ratio of the raw materials is pectin: high fructose corn syrup: caffeine: tartaric acid 5-10: 50-100: 1.2-1.5: 5-12; the water addition amount is 8-15 times of the total amount of other raw materials.

7. The crunchy candy according to claim 5, wherein in the step C, the mass ratio of the fruit pulp to the pectin solution is 1: (5-8).

8. The production method of the crunchy candy is characterized by comprising the following steps:

(1) parching semen Sesami at 90-100 deg.C until the surface of semen Sesami is golden yellow and no black, and rolling into semen Sesami powder;

(2) mixing semen Arachidis Hypogaeae and semen Juglandis, parching at 100-120 deg.C for 12-15 min, cooling, grinding into powder when the temperature is reduced to 50-60 deg.C, and sieving with 80 mesh sieve to obtain adjuvant powder;

(3) mixing and stirring the sesame flour, the red bean flour and the auxiliary material powder prepared in the step (2) uniformly, then adding maltose and granulated sugar, stirring for 8-10 minutes, then adding the tea oil and the blueberry juice, stirring and mixing, finally adding the sweet osmanthus, stirring and mixing uniformly to prepare a mixture;

(4) putting the mixture prepared in the step (3) into a mould, and forming to prepare a crisp candy blank;

(5) taking out the crisp candy blank, coating a layer of honey on the surface of the crisp candy blank, pricking a hole in the middle of the crisp candy blank, drying in a drying device at the temperature of 180 ℃ and 210 ℃ for 12-15 minutes, standing, cooling and packaging.