CN113016925A - Shiny-leaved yellowhorn crunchy candy and preparation method thereof - Google Patents
Shiny-leaved yellowhorn crunchy candy and preparation method thereof Download PDFInfo
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- CN113016925A CN113016925A CN202110288264.1A CN202110288264A CN113016925A CN 113016925 A CN113016925 A CN 113016925A CN 202110288264 A CN202110288264 A CN 202110288264A CN 113016925 A CN113016925 A CN 113016925A
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- shinyleaf yellowhorn
- perilla
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- 244000248162 Xanthoceras sorbifolium Species 0.000 title claims abstract description 109
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- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 95
- 235000009240 Xanthoceras sorbifolium Nutrition 0.000 claims abstract description 92
- 235000004347 Perilla Nutrition 0.000 claims abstract description 40
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 40
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- 238000004519 manufacturing process Methods 0.000 claims 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
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- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000147058 Derris elliptica Species 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
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- 235000018927 edible plant Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses shiny-leaved yellowhorn crunchy candy and a preparation method thereof, and belongs to the technical field of food processing. The feed is prepared from the following raw materials in parts by weight: 25-35 parts of shinyleaf yellowhorn powder, 35-45 parts of perilla powder, 5-10 parts of apple powder, 10-15 parts of honey and 20-30 parts of maltose; the preparation method comprises the steps of preparing shinyleaf yellowhorn powder, purple perilla powder and apple powder, frying, boiling, forming and puffing, and finally obtaining the shinyleaf yellowhorn crunchy candy finished product. The invention fully utilizes the nutritional ingredients of the shinyleaf yellowhorn and the purple perilla, retains the natural nutritional flavor of the apple, has loose mouthfeel and comprehensive nutrition, and combines the shinyleaf yellowhorn, the purple perilla and the apple powder again to form better and more unique mouthfeel and delicious taste, is sweet and delicious to eat, does not stick to teeth or feel greasy, does not leave residues after being eaten, is crisp, sweet and rich in nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to shiny-leaved yellowhorn crunchy candy and a preparation method thereof.
Background
Xanthoceras sorbifolia Bunge (name: Xanthoceras sorbifolia Bunge), Sapindaceae, Xanthoceras genus deciduous shrub or small arbor, up to 5 m in height; the small branch is brownish red and thick, and the length of the leaf and the stem can reach 30 cm; the two sides of the flower are asymmetrical, the top end is tapered, the base is wedge-shaped, sharp sawteeth are arranged on the edge, inflorescences of the amphoteric flowers are terminal, male inflorescences are axillary and upright, the total pedicel is short, the petals are white, the base is purple red or yellow, the angular appendages of the flower disc are orange yellow, and the filaments are hairless; the capsule length reaches 6 cm; the seeds were black and shiny. Blooming in spring and bearing fruit in early autumn. The shinyleaf yellowhorn has high nutritive value, and the oil content in the shinyleaf yellowhorn is extremely high. The oil content of the xanthoceras sorbifolia bunge kernel reaches 66.39%, and the basic composition of the oil is as follows: stearic acid, oleic acid 38.9%, linoleic acid 40.2%, the highest nutritive value of the behenic acid 7.2%, and the glyceric olefine acid is 0.3% respectively. The shinyleaf yellowhorn oil is an economic woody oil tree species unique to China, is yellow and transparent, is delicious to eat, contains linoleic acid which is a main component of the Chinese medicinal Yishouning, has an excellent blood pressure lowering effect, and can effectively prevent diseases such as hypertension, hyperlipidemia, angiosclerosis and the like.
The xanthoceras sorbifolia bunge has high nutritive value, and the xanthoceras sorbifolia bunge is deeply processed, so that the nutritional ingredients of the xanthoceras sorbifolia bunge are fully utilized, and the xanthoceras sorbifolia bunge food which is convenient to eat has very wide market prospect. The shinyleaf yellowhorn cake is a byproduct generated by oil extraction of shinyleaf yellowhorn kernels and is also a substance with rich nutrition, and the shinyleaf yellowhorn cake contains a large amount of proteins and nutrient substances, but the shinyleaf yellowhorn cake is not fully and reasonably utilized at present, and no product which is prepared from the shinyleaf yellowhorn cake and can be conveniently eaten is selected by people.
Perilla seed is the first approved medicinal and edible plant in China, and contains abundant omega-3 series polyunsaturated fatty acids. The alpha-linolenic acid has the content of about 70 percent, has the functions of reducing cholesterol, triglyceride, low-density lipoprotein and very low-density lipoprotein in serum, thereby inhibiting thrombosis and preventing myocardial infarction and cerebral infarction, and can also reduce blood viscosity, increase blood oxygen carrying capacity, increase the excretion of various lipids in vivo through the synthesis of triglyceride, so the perilla frutescens has particularly obvious effects of reducing fat and lowering blood pressure, and particularly has more remarkable effects on hyperlipidemia and critical hypertension.
The apple is rich in various mineral substances and vitamins, belongs to low-calorie food, and contains copper, iodine, manganese, zinc, potassium and other elements, if a human body lacks the elements, the skin is dry, easy to crack and extremely itchy, the vitamin C in the apple is a health element for protecting the heart vessels and patients with heart diseases, and although the apple is a good fruit, the nutritional ingredients of the apple are damaged due to storage, circulation and other reasons.
At present, the white granulated sugar in the traditional crunchy candy preparation process is used too much, the sweetness reaches more than 9 minutes, and the prepared crunchy candy is sweet and greasy, has poor taste and low nutrition. However, the shinyleaf yellowhorn kernel is slightly bitter in taste and inconvenient to eat, so that the shinyleaf yellowhorn kernel has good taste and keeps the nutritional ingredients, and the problem is difficult to solve.
Disclosure of Invention
The invention aims to provide shinyleaf yellowhorn crunchy candy and a preparation method thereof, so as to solve the problems in the background technology.
The shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 25-35 parts of shinyleaf yellowhorn powder, 35-45 parts of perilla powder, 5-10 parts of apple powder, 10-15 parts of honey and 20-30 parts of maltose.
Further, the shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 25 parts of shinyleaf yellowhorn powder, 35 parts of perilla powder, 5 parts of apple powder, 10 parts of honey and 20 parts of maltose.
Further, the shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 30 parts of shinyleaf yellowhorn powder, 40 parts of perilla powder, 7 parts of apple powder, 12 parts of honey and 25 parts of maltose.
Further, the shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 35 parts of shinyleaf yellowhorn powder, 45 parts of perilla powder, 10 parts of apple powder, 15 parts of honey and 30 parts of maltose.
The shinyleaf yellowhorn powder is prepared by crushing shinyleaf yellowhorn kernels.
The preparation method of the shiny-leaved yellowhorn crunchy candy comprises the following steps:
(1) selecting high-quality shinyleaf yellowhorn, removing impurities, and peeling to obtain shinyleaf yellowhorn kernels;
(2) physically squeezing xanthoceras sorbifolia bunge kernels at low temperature to obtain xanthoceras sorbifolia cakes, and then crushing the xanthoceras sorbifolia cakes to prepare xanthoceras sorbifolia powder;
(3) selecting fructus Perillae, removing impurities, peeling to obtain Perilla seed, physically squeezing at low temperature to obtain Perilla cake, and pulverizing the Perillae cake to obtain Perilla powder;
(4) selecting fresh red Fuji apples, cleaning, peeling, removing kernels, slicing, drying and preparing into apple powder; the powder particle size of the apple powder is 30-80 meshes.
(5) Frying: uniformly stirring the xanthoceras sorbifolia bunge powder, the perilla powder and the apple powder in parts by weight prepared in the steps, and then putting the mixture into a frying pan for frying until the xanthoceras sorbifolia bunge powder is light yellow;
(6) boiling sugar: putting the maltose and the honey in parts by weight into a pot for decocting, adding the fried shinyleaf yellowhorn powder, the perilla powder and the apple powder after decocting for a period of time, and stirring to uniformly wrap the sugar;
(7) molding: pouring the mixture of the shiny-leaved yellowhorn wrapped with sugar obtained in the step (6) into different formers for slitting;
(8) puffing: and (3) drying the formed dry shinyleaf yellowhorn mixture blank under vacuum pressure difference, cooling to normal temperature, taking out of a tank and packaging to obtain the shinyleaf yellowhorn crunchy candy finished product.
In the step (5), the time for frying the shinyleaf yellowhorn powder, the perilla powder and the apple powder is 5-10 minutes, and the frying temperature is 80 ℃.
And (3) in the sugar boiling process in the step (6), the initial temperature for boiling maltose and honey in the pot is about 120 ℃.
And (4) in the sugar boiling process in the step (6), adding the fried shiny-leaved yellowhorn powder, the perilla powder and the apple powder to stir when the boiling temperature is raised to 135 ℃.
The vacuum pressure difference drying condition in the puffing process in the step (8) is that the vacuum degree is 0.05-0.08MPa, the temperature is 70-85 ℃, and the drying time is 30 minutes.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) the invention adopts the hulled shinyleaf yellowhorn kernels to make crunchy candy, ensures the shinyleaf yellowhorn candies to have good quality, and solves the problems of slightly bitter taste and inconvenient eating of the shinyleaf yellowhorn kernels.
(2) The functional leisure food is innovated and prepared by combining the shinyleaf yellowhorn powder and the purple perilla powder together, the nutritional ingredients of the shinyleaf yellowhorn and the purple perilla are fully utilized, the natural nutritional flavor of the apples is kept, the mouth feeling is crisp and loose, the nutrition is comprehensive, and the shinyleaf yellowhorn, the purple perilla and the apple powder are recombined to form better and more unique mouth feeling and delicious taste, the shinyleaf yellowhorn, the purple perilla and the apple powder are fragrant and sweet to eat, do not stick to teeth and feel greasy, do not leave residues after eating, and are crisp, fragrant and sweet and rich in nutrition.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
Example 1
The shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 25 parts of shinyleaf yellowhorn powder, 35 parts of perilla powder, 5 parts of apple powder, 10 parts of honey and 20 parts of maltose.
The preparation method of the shiny-leaved yellowhorn crunchy candy comprises the following steps:
(1) selecting high-quality shinyleaf yellowhorn, removing impurities, and peeling to obtain shinyleaf yellowhorn kernels;
(2) physically squeezing xanthoceras sorbifolia bunge kernels at low temperature to obtain xanthoceras sorbifolia cakes, and then crushing the xanthoceras sorbifolia cakes to prepare xanthoceras sorbifolia powder;
(3) selecting fructus Perillae, removing impurities, peeling to obtain Perilla seed, physically squeezing at low temperature to obtain Perilla cake, and pulverizing the Perillae cake to obtain Perilla powder;
(4) selecting fresh red Fuji apples, cleaning, peeling, removing kernels, slicing, drying and preparing into apple powder; the powder particle size of the apple powder is 30-80 meshes.
(5) Frying: uniformly stirring the xanthoceras sorbifolia bunge powder, the perilla powder and the apple powder in parts by weight prepared in the steps, and then putting the mixture into a frying pan to fry for 5-10 minutes at the temperature of 80 ℃ until the xanthoceras sorbifolia bunge powder is light yellow;
(6) boiling sugar: the preparation method comprises the following steps of putting the maltose and the honey in parts by weight into a pot with an initial temperature of about 120 ℃ for boiling, adding the fried shinyleaf yellowhorn powder, the perilla powder and the apple powder when the boiling temperature reaches about 135 ℃ after boiling for a period of time, and stirring to uniformly wrap the sugar in the shinyleaf yellowhorn powder, the perilla powder and the apple powder;
(7) molding: pouring the mixture of the shiny-leaved yellowhorn wrapped with sugar obtained in the step (6) into different formers for slitting;
(8) puffing: and (3) drying the formed dry shinyleaf yellowhorn mixture blank under vacuum pressure difference under the conditions that the vacuum degree is 0.05-0.08MPa, the temperature is 70-85 ℃ and the drying time is 30 minutes, cooling to normal temperature, taking out of a tank and packaging to obtain the finished shinyleaf yellowhorn crunchy candy.
Example 2
The shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 30 parts of shinyleaf yellowhorn powder, 40 parts of perilla powder, 7 parts of apple powder, 12 parts of honey and 25 parts of maltose.
Example 3
The shinyleaf yellowhorn crunchy candy is prepared from the following raw materials in parts by weight: 35 parts of shinyleaf yellowhorn powder, 45 parts of perilla powder, 10 parts of apple powder, 15 parts of honey and 30 parts of maltose.
The above description is only exemplary of the invention, and any modification, equivalent replacement, and improvement made within the spirit and principle of the invention should be included in the protection scope of the invention.
Claims (10)
1. A shiny-leaved yellowhorn crisp candy is characterized in that: the feed is prepared from the following raw materials in parts by weight: 25-35 parts of shinyleaf yellowhorn powder, 35-45 parts of perilla powder, 5-10 parts of apple powder, 10-15 parts of honey and 20-30 parts of maltose.
2. The shiny-leaved yellowhorn crisp of claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 25 parts of shinyleaf yellowhorn powder, 35 parts of perilla powder, 5 parts of apple powder, 10 parts of honey and 20 parts of maltose.
3. The shiny-leaved yellowhorn crisp of claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 30 parts of shinyleaf yellowhorn powder, 40 parts of perilla powder, 7 parts of apple powder, 12 parts of honey and 25 parts of maltose.
4. The shiny-leaved yellowhorn crisp of claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 35 parts of shinyleaf yellowhorn powder, 45 parts of perilla powder, 10 parts of apple powder, 15 parts of honey and 30 parts of maltose.
5. The shiny-leaved yellowhorn crisp of claim 1, wherein: the shinyleaf yellowhorn powder is prepared by crushing shinyleaf yellowhorn kernels.
6. A method of making shiny-leaved yellowhorn as claimed in any one of claims 1 to 5, comprising the steps of:
(1) selecting high-quality shinyleaf yellowhorn, removing impurities, and peeling to obtain shinyleaf yellowhorn kernels;
(2) physically squeezing xanthoceras sorbifolia bunge kernels at low temperature to obtain xanthoceras sorbifolia cakes, and then crushing the xanthoceras sorbifolia cakes to prepare xanthoceras sorbifolia powder;
(3) selecting fructus Perillae, removing impurities, peeling to obtain Perilla seed, physically squeezing at low temperature to obtain Perilla cake, and pulverizing the Perillae cake to obtain Perilla powder;
(4) selecting fresh red Fuji apples, cleaning, peeling, removing kernels, slicing, drying and preparing into apple powder;
(5) frying: uniformly stirring the xanthoceras sorbifolia bunge powder, the perilla powder and the apple powder in parts by weight prepared in the steps, and then putting the mixture into a frying pan for frying until the xanthoceras sorbifolia bunge powder is light yellow;
(6) boiling sugar: putting the maltose and the honey in parts by weight into a pot for decocting, adding the fried shinyleaf yellowhorn powder, the perilla powder and the apple powder after decocting for a period of time, and stirring to uniformly wrap the sugar;
(7) molding: pouring the mixture of the shiny-leaved yellowhorn wrapped with sugar obtained in the step (6) into different formers for slitting;
(8) puffing: and (3) drying the formed dry shinyleaf yellowhorn mixture blank under vacuum pressure difference, cooling to normal temperature, taking out of a tank and packaging to obtain the shinyleaf yellowhorn crunchy candy finished product.
7. The method for preparing shinyleaf yellowhorn crunchy candy according to claim 6, wherein the method comprises the following steps: in the step (5), the time for frying the shinyleaf yellowhorn powder, the perilla powder and the apple powder is 5-10 minutes, and the frying temperature is 80 ℃.
8. The method for preparing shinyleaf yellowhorn crunchy candy according to claim 6, wherein the method comprises the following steps: and (3) in the sugar boiling process in the step (6), the initial temperature for boiling maltose and honey in the pot is about 120 ℃.
9. The method for preparing shinyleaf yellowhorn crunchy candy according to claim 6, wherein the method comprises the following steps: and (4) in the sugar boiling process in the step (6), adding the fried shiny-leaved yellowhorn powder, the perilla powder and the apple powder to stir when the boiling temperature is raised to 135 ℃.
10. The method for preparing shinyleaf yellowhorn crunchy candy according to claim 6, wherein the method comprises the following steps: the vacuum pressure difference drying condition in the puffing process in the step (8) is that the vacuum degree is 0.05-0.08MPa, the temperature is 70-85 ℃, and the drying time is 30 minutes.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2015113849A (en) * | 2015-04-14 | 2016-11-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Functional confectionery mix for the manufacture of marzipan |
| CN107996797A (en) * | 2017-12-16 | 2018-05-08 | 张黎平 | A kind of purple perilla apple crisp sweets and preparation method thereof |
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2021
- 2021-03-17 CN CN202110288264.1A patent/CN113016925A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2015113849A (en) * | 2015-04-14 | 2016-11-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Functional confectionery mix for the manufacture of marzipan |
| CN107996797A (en) * | 2017-12-16 | 2018-05-08 | 张黎平 | A kind of purple perilla apple crisp sweets and preparation method thereof |
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