CN112913958A - Vegetable and fruit crunchy candy and processing method thereof - Google Patents
Vegetable and fruit crunchy candy and processing method thereof Download PDFInfo
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- CN112913958A CN112913958A CN202110309666.5A CN202110309666A CN112913958A CN 112913958 A CN112913958 A CN 112913958A CN 202110309666 A CN202110309666 A CN 202110309666A CN 112913958 A CN112913958 A CN 112913958A
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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
Abstract
The application relates to the technical field of food processing, in particular to vegetable and fruit crunchy candy and a processing method thereof, wherein the vegetable and fruit crunchy candy is processed by the following raw materials in parts by weight: 5-10 parts of nut paste, 1-5 parts of vegetable and fruit powder and 1-4 parts of sweet binder; on the basis of the traditional crunchy candy, vegetable and fruit powder is added, the addition amount of nuts is properly reduced, the addition amount of the vegetable and fruit powder can reach 25%, and the nutrition is more balanced; meanwhile, the vegetable and fruit powder can be matched with nut paste and a sweet binder, so that the crisp candy disclosed by the application is crisp in taste and does not stick to teeth; the processing method comprises the steps of pulling out sugar at a higher initial temperature, and matching with the processing operation of other steps to obtain the vegetable and fruit crunchy candy which is crisp in taste, non-sticky to teeth, immediately melted in the mouth and fragrant, sweet and fine.
Description
Technical Field
The application relates to the technical field of food processing, in particular to vegetable and fruit crunchy candy and a processing method thereof.
Background
The crunchy candies in the current market mostly consist of peanut crumbs and maltose bones, wherein the peanut crumbs are basic raw materials of the crunchy candies and are prepared by mixing cotton white sugar, cooked pure sesame seeds, peanut kernels and the like; the maltose bone is brewed from maltose, and is refined through a plurality of procedures of raw material preparation, sugar boiling, sugar pulling, sugar pressing and the like, the product is in a strip shape and a mahjong shape, and the maltose bone is uniformly distributed in the peanut chips, so that the product is fragrant and sweet in taste.
In order to improve the taste of the crunchy candy, the traditional peanut crumbs are upgraded into various nut crumbs in the related technology, and the crunchy candy with various nut tastes is obtained by matching with syrup. However, the traditional crunchy candies and nut crunchy candies have the following defects: firstly, the peanut milk is processed by nuts, peanuts, white sugar, syrup and the like, so that the energy and the heat are high, and the nutrition is not balanced; secondly, the paste is prepared from white sugar, syrup, nuts and peanut chips, tastes sticky, and has the problem of tooth sticking in most cases.
Disclosure of Invention
In order to solve the problems that the traditional crunchy candies are stuck to teeth and are unbalanced in nutrition, the application provides vegetable and fruit crunchy candies and a processing method thereof.
In a first aspect, the application provides a processing method of vegetable and fruit crunchy candy, which adopts the following technical scheme:
a processing method of vegetable and fruit crunchy candy comprises the following processing steps:
preparing nut paste;
warming materials: mixing 5-10 parts by weight of the nut paste with 1-5 parts by weight of vegetable and fruit powder, and kneading at 95-105 ℃ to obtain soft dough for later use;
boiling sugar: heating and decocting 1-4 parts by weight of sweet binder until the sweet binder is melted to obtain sugar liquid for later use;
sugar pulling: cooling the sugar solution to 105 +/-2 ℃ to obtain syrup; repeatedly stretching the syrup until whitening, and cooling to 70-80 deg.C;
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 7-10 times to obtain a semi-finished product; and (5) shortening the semi-finished product to obtain the finished product.
By adopting the technical scheme, the vegetable and fruit powder and the nut paste are mixed and heated, the nut paste can be fried in the process, the vegetable and fruit powder can be roasted and flavored, and the vegetable and fruit powder can be uniformly dispersed in the nut paste; preliminarily cooling the decocted sugar solution, carrying out whitening operation when the boiled sugar solution is in a semi-flow state at about 105 ℃, folding the sugar obtained after whitening at 70-80 ℃, and carrying out whitening and folding at relatively high temperature to obtain the vegetable and fruit crunchy sugar which is very crisp in taste and is not sticky to teeth.
Preferably, the method comprises the following steps: in the sugar boiling step, the temperature of the sugar liquid is 150-180 ℃.
By adopting the technical scheme, the sweet binder is ensured to be fully melted, the foundation is laid for the sugar pulling step, and the obtained crunchy candy is more crisp under the condition that the temperature of the sugar liquid is relatively high.
Preferably, the method comprises the following steps: in the forming step, the shortening operation sequentially comprises stretching and cutting.
Preferably, the method comprises the following steps: in the step of stretching, the temperature of the semi-finished product is 60-65 ℃.
By adopting the technical scheme, the semi-finished product is stretched to be in a strip shape at the temperature of 60-65 ℃, so that the formation of a plurality of crisp layers is facilitated, and the crisping can be realized by matching with the cutting operation, so that the crisp and sweet vegetable and fruit crunchy candy is obtained.
Preferably, the method comprises the following steps: and in the sugar pulling step, beating syrup while repeatedly stretching until whitening.
Through adopting above-mentioned technical scheme, at tensile in-process repeatedly, constantly beat the syrup, make the syrup at the in-process of external force collision, inside and outside fusion and homogeneous make the inside and outside temperature of syrup unanimous as far as for pull out the crisp candy that the post processing obtained more crisp and not stick to the tooth.
In a second aspect, the present application provides a vegetable and fruit crunchy candy obtained by any one of the above processing methods, which adopts the following technical scheme:
the vegetable and fruit crunchy candy is processed by the following raw materials in parts by weight: 5-10 parts of nut paste, 1-5 parts of vegetable and fruit powder and 1-4 parts of sweet binder.
By adopting the technical scheme, on the basis of the traditional crunchy candy, the vegetable and fruit powder is added, the addition amount of nuts is properly reduced, the addition amount of the vegetable and fruit powder can reach 25%, and the nutrition is more balanced; meanwhile, the vegetable and fruit powder can be matched with nut paste and a sweet binder, so that the crisp candy disclosed by the application is crisp in taste and does not stick to teeth.
Preferably, the method comprises the following steps: the sweet binder comprises 0.5-2.0 parts of white sugar and 0.5-2.0 parts of maltose.
Preferably, the method comprises the following steps: the sweet binder is sucrose-free syrup.
By adopting the technical scheme, different sweet binders are selected to obtain the sucrose-containing and sucrose-free vegetable and fruit crunchy candies.
Preferably, the method comprises the following steps: the nut paste is prepared by peeling and grinding one or more of the following raw materials: cooked white sesame seeds, cooked peanut kernels, cooked black sesame seeds, almonds, pistachios, cashews, walnut kernels, pecan kernels and macadamia nuts.
By adopting the technical scheme, different nut kernels are selected for peeling and grinding to obtain the nut paste, and compared with peanut crumbs of the traditional crunchy candy, the nut paste is richer in nutrition.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the vegetable and fruit crunchy candy is prepared by matching vegetable and fruit powder with nut paste, has balanced nutrition and reasonable matching, is crispy and non-sticky in taste, is immediately melted in the mouth, is fragrant, sweet and fine, and has excellent quality;
2. by the processing method, the taste of the crunchy candy can be effectively improved, and the obtained crunchy candy is well-arranged, crisp but not scattered and high in palatability.
Drawings
Fig. 1 shows a vegetable and fruit crunchy candy according to example 1 of the present application.
Detailed Description
The present application will be described in further detail below with reference to the accompanying drawings and specific examples.
The following raw materials in the application are all commercially available products, and specifically: the vegetable and fruit powder is selected from Brilliant food company Limited in photochemical market, has water content less than or equal to 8%, and comprises various vegetable powder and fruit powder, and is added according to taste requirements.
Example 1
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: peeling and breaking the peel of cooked white sesame seeds, cooked peanut kernels, cooked black sesame seeds, almonds, pistachios, cashews, walnut kernels, pecan kernels and macadamia nuts, putting the peeled and broken nuts into a grinder, and grinding the peeled and broken nuts by a wire drawing rod mill with the diameter of 250mm multiplied by 40mm to obtain nut paste; wherein each kernel is fried kernel;
warming materials: mixing the nut paste and the vegetable and fruit powder, and kneading at 95 ℃ to obtain soft dough for later use;
boiling sugar: heating and decocting the sweet binder to 150 +/-2 ℃ to completely melt the sweet binder to obtain sugar liquid for later use;
sugar pulling: transferring the sugar solution to a sugar pulling table, and naturally cooling to 105 +/-2 ℃ to obtain syrup; taking protective gloves, supporting the syrup for stretching, throwing the syrup onto a sugar pulling table board to beat the syrup once stretching, then supporting for stretching, repeatedly stretching until whitening is achieved, and cooling to 70 ℃ for later use;
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 7 times to obtain a semi-finished product with the temperature of 60 ℃; stretching the semi-finished product to facilitate the layering of the internal tissues; and then cutting into sections, fully shortening and layering to finally obtain the vegetable and fruit crunchy candy.
As shown in fig. 1, which is a picture of the vegetable crunchy candy processed in example 1 of the present application, it can be seen that the vegetable crunchy candy of the present application has obvious layering, the nut particles are fully filled between layers in the vegetable crunchy candy, the surface of the crunchy candy has no powder, and the quality is excellent.
Example 2
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 1;
warming materials: the same as example 1;
boiling sugar: the same as example 1;
sugar pulling: transferring the sugar solution to a sugar pulling table, and naturally cooling to 105 +/-2 ℃ to obtain syrup; taking protective gloves, supporting the syrup for stretching, throwing the syrup onto a sugar pulling table board to beat the syrup once stretching, then supporting for stretching, repeatedly stretching until whitening is achieved, and cooling to 74 ℃ for later use;
molding: the same as in example 1.
Example 3
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 1;
warming materials: the same as example 1;
boiling sugar: the same as example 1;
sugar pulling: transferring the sugar solution to a sugar pulling table, and naturally cooling to 105 +/-2 ℃ to obtain syrup; taking protective gloves, supporting the syrup for stretching, throwing the syrup onto a sugar pulling table board to beat the syrup once stretching, then supporting for stretching, repeatedly stretching until whitening is achieved, and cooling to 78 ℃ for later use;
molding: the same as in example 1.
Example 4
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 1;
warming materials: the same as example 1;
boiling sugar: the same as example 1;
sugar pulling: transferring the sugar solution to a sugar pulling table, and naturally cooling to 105 +/-2 ℃ to obtain syrup; taking protective gloves, supporting the syrup for stretching, throwing the syrup onto a sugar pulling table board to beat the syrup once stretching, then supporting for stretching, repeatedly stretching until whitening is achieved, and cooling to 80 ℃ for later use;
molding: the same as in example 1.
Example 5
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 1;
warming materials: mixing the nut paste and the vegetable and fruit powder, and kneading at 100 ℃ to obtain soft dough for later use;
boiling sugar: the same as example 1;
sugar pulling: the same as in example 3;
molding: the same as in example 1.
Example 6
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 1;
warming materials: mixing the nut paste and the vegetable and fruit powder, and kneading at 105 ℃ to obtain soft dough for later use;
boiling sugar: the same as example 1;
sugar pulling: the same as in example 3;
molding: the same as in example 1.
Example 7
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 5;
warming materials: the same as example 5;
boiling sugar: the same as example 5;
sugar pulling: the same as example 5;
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 7 times to obtain a semi-finished product with the temperature of 63 ℃; stretching the semi-finished product to facilitate the layering of the internal tissues; and then cutting into sections, fully shortening and layering to finally obtain the vegetable and fruit crunchy candy.
Example 8
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 5;
warming materials: the same as example 5;
boiling sugar: the same as example 5;
sugar pulling: the same as example 5;
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 10 times to obtain a semi-finished product with the temperature of 65 ℃; stretching the semi-finished product to facilitate the layering of the internal tissues; and then cutting into sections, fully shortening and layering to finally obtain the vegetable and fruit crunchy candy.
Example 9
The vegetable and fruit crunchy candy is prepared by carrying out the following operations on the raw materials with the mixing amounts shown in the table 1:
preparing the nut paste: the same as example 5;
warming materials: the same as example 5;
boiling sugar: heating and decocting the sweet binder to 180 +/-2 ℃ to completely melt the sweet binder to obtain sugar liquid for later use;
sugar pulling: the same as example 5;
molding: the same as in example 5.
TABLE 1 raw material blending amounts (unit: g) of vegetable and fruit crunchy candies of examples 1 to 9
Example 10
Example 10 differs from example 1 in that:
sugar pulling: cooling the sugar solution to 105 +/-2 ℃, transferring to a whitening machine for repeated stretching, wherein the stretching process does not collide with a sugar pulling platform until whitening is achieved, and cooling to 70 ℃ for later use; the rest of the process was the same as in example 1.
Example 11
Example 11 differs from example 1 in that:
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 7 times to obtain a semi-finished product with the temperature of 60 ℃; and cutting the semi-finished product into sections to obtain the vegetable and fruit crunchy candy.
Example 12
Example 12 differs from example 1 in that:
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 7 times to obtain a semi-finished product with the temperature of 40 ℃; and stretching and cutting the semi-finished product to obtain the vegetable and fruit crunchy candy.
Performance detection
The crunchy candies of examples 1 to 12 were tested for various properties as follows:
viscosity: selecting 5 pieces of finished crunchy candies, cutting off each piece of crunchy candies from the middle by using a cutter with the same force, dividing the crunchy candies into two parts, observing the condition of the cut of the crunchy candies, and observing the condition of sticky crunchy candies on a knife edge: for example, if sticky sugar is present in 1 block, 1/5 × 100% ═ 20% sticky sugar;
and (3) dispersing uniformity of the jam: selecting each crisp candy sample to be detected, cutting off each piece of crisp candy from the middle by a cutter with the same force, dividing the piece of crisp candy into two pieces, dividing the two half pieces of crisp candy from the middle by the same force by the cutter to obtain 4 pieces of small crisp candy, and observing the jam dispersion uniformity at the cut of each piece of crisp candy: for example, if the amount of jam is locally too much or too little at the cut of 1 crunchy candy, the dispersion uniformity is 75% to (4-1)/4 × 100%;
powder dropping property: directly taking each crunchy candy to be detected by a hand, keeping for 5s, and observing the condition of crumbs adhered to the hand;
the mouthfeel is as follows: selecting 48 persons who are 25-30 years old and trial eating, and dividing into 12 groups of 4 persons, wherein the distribution proportion of each group of persons is consistent; the 12 groups of trial eaters respectively trial eat the crunchy candies of the examples 1-12, and give scores and trial eating experience; wherein 10 points are full points, 6 points are passing points, and the average of 4 persons who are tasted is taken as the final score for each sample.
The results of the above-mentioned property measurements are shown in Table 2.
Table 2 performance test results for different crunchy candies
As can be seen from the detection results in Table 2, the vegetable and fruit crunchy candy has the advantages of strong palatability, crisp mouthfeel, instant melting in the mouth, sweet and fine taste, and the score of a person who tries to eat can be as high as 9.9. In addition, although vegetable and fruit powder is added into the raw materials, after the processing technology of the application, the vegetable and fruit powder, the nut paste and the sweet binder are fused into a whole, and the mixture is immediately melt in the mouth without powdery feeling.
As can be seen from the comparison of example 1 with examples 2-4, the temperature of the syrup at the completion of the pull-out in this application has an effect on the performance of the finished crunchy candy. When the temperature after sugar pulling is changed from 70-80 ℃, the sugar-sticking condition of the crunchy candy is improved, and 100 percent of no sugar is realized when the temperature is 78 ℃ or above; the dispersion uniformity of the jam is improved from 75% to 100%.
As can be seen from the comparison between example 1 and examples 5-6, in the application, the mixing temperature of the nut paste and the vegetable and fruit powder has influence on the powder dropping performance of the finished crunchy candy in the material warming operation; when the mixing temperature is relatively low, namely the mixing temperature of the embodiment 1 and the embodiment 5, the vegetable and fruit powder can not be completely fused with the nut paste, so that the problems of powder falling and nonuniform jam dispersion of the finished crisp candy are caused.
As can be seen from the comparison between example 5 and examples 7 to 8, in the present application, the temperature of the semi-finished product during the forming operation has an influence on the crispness and mouthfeel of the finished crunchy candy, and when the temperature of the semi-finished product is 63 ℃ or higher, the crunchy candy has a crispy mouthfeel, is immediately melt in the mouth, and is sweet and delicious. From the test results of example 5 and example 9, it can be seen that the sucrose-free crispy candies and the sucrose-containing crispy candies of the present application both have the excellent qualities of crispy, sweet and fine mouthfeel, do not stick to teeth, and are not easy to chew.
As can be seen from the test results of example 10, in the present application, the sugar pulling operation has a large influence on the quality of the finished product; if the syrup is not beaten in the sugar pulling process, the problem of tooth sticking of the finished crisp candy can be caused, and the crisp candy has powdery feeling in the mouth and rough mouthfeel. From the test results of example 11, it can be seen that the stretching operation in the forming step of the present application has an influence on the quality of the finished product; if the stretching operation is not carried out, the shortness of the crunchy candy is poor, so that the finished crunchy candy is not crisp in taste and has the problem of tooth sticking. From the results of the test in example 12, it was found that the temperature of the semi-finished product before stretching had an influence on the quality of the finished product, and if the temperature was low, the shortening was not good, the mouth feel of the finished crunchy candy was not crisp, and the problem of tooth sticking occurred.
Examples 13 to 17
The vegetable and fruit crunchy candies of examples 13 to 17 are different from those of example 5 in the types and the amounts of the raw materials, and are specifically shown in table 3.
TABLE 3 raw material blending amounts (unit: g) of vegetable and fruit crunchy candies of examples 13 to 17
The properties of the vegetable and fruit crunchy candies obtained in examples 13 to 17 were measured by the same measurement method as described above, and the measurement results are shown in table 4.
Table 4 examples 13-17 results of measuring properties of vegetable and fruit crunchy candies
From the test results of examples 13-17 in table 4, it can be seen that when the ratio of the vegetable and fruit powder is changed from small to large, the sugar-binding performance and the jam dispersion uniformity of the finished crunchy candy are gradually improved, and when the ratio of the vegetable and fruit powder is relatively large, as in example 17, although the sugar-binding performance and the jam dispersion performance are both good, a small amount of crumbs of the finished product occur, and it is mainly likely that the proper ratio between the vegetable and fruit powder and the nut jam is satisfied, and too much or too little is not beneficial to the comprehensive performance of the finished crunchy candy.
Examples 18 to 21
The vegetable and fruit crunchy candies of examples 18 to 21 are different from those of example 16 in the types and the amounts of the raw materials, and are specifically shown in table 5.
TABLE 5 raw material blending amounts (unit: g) of vegetable and fruit crunchy candies of examples 18 to 21
Examples 22 to 25
The vegetable and fruit crunchy candies of examples 22 to 25 are different from those of example 16 in the types and the amounts of the raw materials, and are specifically shown in table 6.
TABLE 6 raw material blending amounts (unit: g) of vegetable and fruit crunchy candies of examples 22 to 25
Comparative example 1
A crunchy candy, which is different from the crunchy candy in example 1 in that the raw materials do not contain vegetable and fruit powder, and the preparation method comprises the following steps: kneading the nut paste at 105 ℃ to obtain soft dough for later use; the rest of the process was the same as in example 1.
Comparative example 2
A crunchy candy which differs from example 1 in that the sugar pulling: transferring the sugar solution to a sugar pulling table of a whitening machine, and naturally cooling to 85 +/-2 ℃ to obtain syrup; directly hanging the syrup on sugar hanging rods of a whitening machine, starting the whitening machine, continuously rotating the two sugar hanging rods, repeatedly stretching until whitening is achieved, and cooling to 78 ℃ for later use; the rest of the process was the same as in example 1.
Comparative example 3
A crunchy candy which differs from example 1 in that the sugar pulling: transferring the sugar solution to a sugar pulling table of a whitening machine, and naturally cooling to 85 +/-2 ℃ to obtain syrup; taking protective gloves, supporting the syrup for stretching, throwing the syrup onto a sugar pulling table board to beat the syrup once stretching, then supporting for stretching, repeatedly stretching until whitening is achieved, and cooling to 70 ℃ for later use; the rest of the process was the same as in example 1.
The crunchy candies of examples 18 to 25 and comparative examples 1 to 3 were tested by the aforementioned test method, and the test results are shown in Table 7.
TABLE 7 Performance test results for different crunchy candies
As can be seen from the test results of examples 18 to 25 in Table 7, both the sucrose-free crispy candies and the sucrose-containing crispy candies of the present application have the excellent qualities of crispy texture, melting in the mouth, sweetness and fineness, no stickiness to teeth, and no effort for chewing.
According to the detection result of the comparative example 1, if the vegetable and fruit powder is not added into the raw materials, on one hand, the nutrition is unbalanced, on the other hand, the crunchy candy is seriously stuck to teeth, the chewing is hard, the jam is not uniformly dispersed, and the taste is greatly reduced. According to the detection result of the comparative example 2, the sugar pulling operation has a great influence on the quality of the finished product in the application; the initial temperature of the sugar-pulling sugar solution is adjusted to 83 +/-2 ℃, so that the problem of tooth sticking of the finished crisp candy can be caused, the crisp candy has powdery feeling in the mouth, the jam is not uniformly dispersed, and the taste is rough. According to the detection result of the comparative example 3, the initial temperature of the sugar-pulling sugar solution is adjusted to 83 +/-2 ℃, and even if the syrup is beaten in the sugar-pulling process, the quality of the finally obtained finished crunchy candy is greatly reduced, the problem of tooth adhesion is caused, the crunchy candy has powdery feeling in the mouth, the jam is not uniformly dispersed, and the taste is rough.
The embodiments of the present invention are preferred embodiments of the present application, and the scope of the present application is not limited by the embodiments of the present application, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (9)
1. The processing method of the vegetable and fruit crunchy candy is characterized by comprising the following processing steps:
preparing nut paste;
warming materials: mixing 5-10 parts by weight of the nut paste with 1-5 parts by weight of vegetable and fruit powder, and kneading at 95-105 ℃ to obtain soft dough for later use;
boiling sugar: heating and decocting 1-4 parts by weight of sweet binder until the sweet binder is melted to obtain sugar liquid for later use;
sugar pulling: cooling the sugar solution to 105 +/-2 ℃ to obtain syrup; repeatedly stretching the syrup until whitening, and cooling to 70-80 deg.C;
molding: wrapping the soft dough in the whitened sugar, flattening, and folding for 7-10 times to obtain a semi-finished product; and (5) shortening the semi-finished product to obtain the finished product.
2. The processing method of vegetable and fruit crunchy candy according to claim 1, characterized in that: in the sugar boiling step, the temperature of the sugar liquid is 150-180 ℃.
3. The processing method of vegetable and fruit crunchy candy according to claim 1, characterized in that: in the forming step, the shortening operation sequentially comprises stretching and cutting.
4. The processing method of vegetable and fruit crunchy candy according to claim 3, characterized in that: in the step of stretching, the temperature of the semi-finished product is 60-65 ℃.
5. The processing method of vegetable and fruit crunchy candy according to claim 1, characterized in that: and in the sugar pulling step, beating syrup while repeatedly stretching until whitening.
6. The vegetable and fruit crunchy candy obtained by the processing method of any one of claims 1 to 5 is characterized by being processed by the following raw materials in parts by weight: 5-10 parts of nut paste, 1-5 parts of vegetable and fruit powder and 1-4 parts of sweet binder.
7. The vegetable fruit crisp according to claim 6, wherein the vegetable fruit crisp is characterized in that: the sweet binder comprises 0.5-2.0 parts of white sugar and 0.5-2.0 parts of maltose.
8. The vegetable fruit crisp according to claim 6, wherein the vegetable fruit crisp is characterized in that: the sweet binder is sucrose-free syrup.
9. The vegetable fruit crisp according to claim 6, wherein the vegetable fruit crisp is characterized in that: the nut paste is prepared by peeling and grinding one or more of the following raw materials: cooked white sesame seeds, cooked peanut kernels, cooked black sesame seeds, almonds, pistachios, cashews, walnut kernels, pecan kernels and macadamia nuts.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549098A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Processing method of fruity crunchy candy |
| CN105767423A (en) * | 2016-03-14 | 2016-07-20 | 刘立兴 | Red skinned peanut crisp sugar and preparation method thereof |
| CN108935899A (en) * | 2018-07-31 | 2018-12-07 | 辛集市散思台合酥食品有限公司 | A kind of shortcake fruit and preparation method thereof |
| CN112244131A (en) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | Crunchy candy and production method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549098A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Processing method of fruity crunchy candy |
| CN105767423A (en) * | 2016-03-14 | 2016-07-20 | 刘立兴 | Red skinned peanut crisp sugar and preparation method thereof |
| CN108935899A (en) * | 2018-07-31 | 2018-12-07 | 辛集市散思台合酥食品有限公司 | A kind of shortcake fruit and preparation method thereof |
| CN112244131A (en) * | 2020-10-21 | 2021-01-22 | 湖南新中意食品有限公司 | Crunchy candy and production method thereof |
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