CN113207990A - Trilat sugar and preparation method thereof - Google Patents
Trilat sugar and preparation method thereof Download PDFInfo
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- CN113207990A CN113207990A CN202110519137.8A CN202110519137A CN113207990A CN 113207990 A CN113207990 A CN 113207990A CN 202110519137 A CN202110519137 A CN 202110519137A CN 113207990 A CN113207990 A CN 113207990A
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- percent
- powder
- milk
- triton
- nuts
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- 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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Abstract
The application provides a triton, which comprises the following components in percentage by weight: 28 to 33 percent of maltose, 4.8 to 5.9 percent of water, 6 to 8 percent of sugar, 0.3 to 0.5 percent of salt, 4.7 to 6.9 percent of ghee, 3.6 to 5.7 percent of egg white, 13 to 16 percent of Qula powder, 6.8 to 8.2 percent of yak milk powder and 23.1 to 26.4 percent of nuts. The Qula candy which has better taste and is convenient to carry and transport is prepared from the Qula powder, the yak milk powder, the nuts and the like. The method can be widely popularized, can adapt to most people, and reasonably utilizes the qula resource.
Description
Technical Field
The application relates to the technical field of candy cakes, in particular to a triton and a preparation method thereof.
Background
The Qula is a Tibetan food, is milk left after butter frying, is commonly called 'milk lumps' and is also a part of milk. The Tibetan language is called 'processing code' and has the meaning of granules. When eating, the trala is ground into powder and is mixed with the shortening or the tsamba for eating. The simplest method is to directly soak water and drink. The bread is creamy yellow in color, relatively soft, and convenient to eat, and can be eaten in the bread or independently.
The trala has high nutritional value, and as the dairy product is the best choice for supplementing calcium to the food, the trala is the dairy product containing the most calcium, and the calcium is easy to absorb, so that people should eat the trala in ordinary life, the calcium can be well supplemented, and the trala is also helpful for the bone health of people. Meanwhile, the triton can enhance the low disease resistance of human bodies, promote metabolism, enhance vitality, protect eye health and keep skin healthy, so that the triton is very suitable for teenagers to eat and can well promote growth and development. And because the lactic acid bacteria and the metabolites thereof of the triton have certain health care effects on human bodies, the triton is beneficial to maintaining the stability and balance of normal flora in human intestinal tracts, preventing and treating constipation and diarrhea and well promoting the gastrointestinal health.
However, for the Tibetan population, the trala is excessive, which once puzzles herdsmen, and the storage is inconvenient in long-distance transportation, so that the trala cannot be popularized in a large area, and the trala can not adapt to most people when being eaten directly or mixed in butter or mixed in Zanba, and finally causes the waste of trala resources.
Disclosure of Invention
In view of the above, the present application is proposed in order to provide a triton and a method of manufacturing a triton that overcome or at least partially solve the above problems.
In order to solve the above problems, the embodiment of the present invention discloses a triton, which comprises the following components by weight: 28 to 33 percent of maltose, 4.8 to 5.9 percent of water, 6 to 8 percent of sugar, 0.3 to 0.5 percent of salt, 4.7 to 6.9 percent of ghee, 3.6 to 5.7 percent of egg white, 13 to 16 percent of Qula powder, 6.8 to 8.2 percent of yak milk powder and 23.1 to 26.4 percent of nuts.
Preferably, the shortening comprises, in weight percent: 30 to 40 percent of soybean oil, 30 to 35 percent of rapeseed oil, 25 to 32 percent of peanut oil, 0.1 to 0.5 percent of propylene glycol ester, 0.1 to 0.5 percent of polyglycerol fatty acid ester, 0.2 to 0.7 percent of glycerin monostearate, 0.1 to 0.4 percent of carotene, 0.2 to 0.8 percent of vitamin E and 1.2 to 2.8 percent of natural cream.
Preferably, 0.8 to 5 weight percent of highland barley wine is also included.
Preferably, the food further comprises 0.2 to 5 weight percent of water-soluble dietary fiber; wherein the water-soluble dietary fiber is one or more of polydextrose, inulin, resistant dextrin, konjac glucomannan and beta-glucan.
Preferably, the composition also comprises one or more of 0.5-3% of lophatherum gracile, 0.5-3% of pomegranate rind, 0.5-3% of grape leaf and 0.5-3% of hawthorn leaf by weight percentage.
Preferably, the strawberry fruit powder also comprises 0.2 to 3 percent of matcha powder or 0.2 to 3 percent of strawberry powder by weight percentage.
In order to realize the application, the preparation method of the triton also comprises the following steps of:
adding 28-33% maltose, 4.8-5.9% water and 0.3-0.5% salt into a container, decocting at 130-200 deg.C for 30-60min, and filtering with 90-110 mesh sieve to obtain syrup;
stirring 3.6-5.7% egg white with a stirrer until the egg white is fully foamed into firm and plastic protein foam, adding the syrup into the foamed egg white, and uniformly stirring to obtain a first mixed solution;
adding 4.7-6.9% of butter, 13-16% of Qula powder, 6.8-8.2% of yak milk powder and 23.1-26.4% of nuts into the first mixed solution, and stirring into paste to obtain Qula primary sugar;
and pouring the triton into a mould for shaping, and cooling to obtain the triton.
Preferably, the step of extracting the yak milk to obtain the triton powder comprises the following steps:
carrying out degreasing treatment on yak milk, and filtering to obtain the degreased yak milk with the degreasing rate of 30-50%;
adding 0.1-0.5% of lactic acid bacteria starter into the defatted yak milk, and fermenting at 40-47 ℃ to obtain fermented milk;
heating the fermented milk at 54-63 deg.C for 30min to accelerate milk coagulation, boiling to kill lactobacillus to obtain inactivated milk;
pouring the inactivated milk into a gauze bag, hanging the inactivated milk at 20-30 ℃ until no water drops, and then extruding the gauze bag for 2-4min to discharge whey and partial water in the inactivated milk to obtain wet qula;
and (3) carrying out hot air drying on the wet qula at the temperature of 41-45 ℃ to obtain the qula powder.
Preferably, the step of adding 4.7% -6.9% of shortening to the first mixed solution further comprises the following steps:
uniformly mixing 30-40% of soybean oil, 30-35% of rapeseed oil, 25-32% of peanut oil, 0.1-0.5% of propylene glycol ester, 0.1-0.5% of polyglycerol fatty acid ester, 0.2-0.7% of glycerin monostearate, 0.1-0.4% of carotene, 0.2-0.8% of vitamin E and 1.2-2.8% of natural cream to obtain the ghee.
Preferably, before the step of adding 4.7-6.9% of butter, 13-16% of Qula powder, 6.8-8.2% of yak milk powder and 23.1-26.4% of nuts into the first mixed solution and stirring into a paste, the method further comprises the following steps:
loading nut particles with the crushed particle size of 2-10mm into a rotary drum with a heating device, and spraying 1.5% -3% of salt into a spray gun pointing to the nut particles in the rotary drum;
dissolving 1% -3% pepper oleoresin in ethanol to obtain oleoresin solution, adding the oleoresin solution into a spray gun pointing to nut particles in a rotary drum, and turning for 5-15min to obtain primary nuts;
discharging the primary nuts, maintaining in a hot air circulation dryer at 50-70 deg.C for 30-90min, and cooling for 20-40min to obtain the nuts.
The embodiment of the invention has the following advantages:
in the examples of the present application, the tritulose comprises, in weight percent: 28 to 33 percent of maltose, 4.8 to 5.9 percent of water, 6 to 8 percent of sugar, 0.3 to 0.5 percent of salt, 4.7 to 6.9 percent of ghee, 3.6 to 5.7 percent of egg white, 13 to 16 percent of Qula powder, 6.8 to 8.2 percent of yak milk powder and 23.1 to 26.4 percent of nuts. The Qula candy which has better taste and is convenient to carry and transport is prepared from the Qula powder, the yak milk powder, the nuts and the like. The method can be widely popularized, can adapt to most people, and reasonably utilizes the qula resource.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
One of the core ideas of the embodiment of the invention is that the triton comprises the following components in percentage by weight: 28 to 33 percent of maltose, 4.8 to 5.9 percent of water, 6 to 8 percent of sugar, 0.3 to 0.5 percent of salt, 4.7 to 6.9 percent of ghee, 3.6 to 5.7 percent of egg white, 13 to 16 percent of Qula powder, 6.8 to 8.2 percent of yak milk powder and 23.1 to 26.4 percent of nuts.
A qula candy, 28% -33% of maltose, 4.8% -5.9% of water, 6% -8% of sugar, 0.3% -0.5% of salt, 4.7% -6.9% of butter, 3.6% -5.7% of egg white, 13% -16% of qula powder, 6.8% -8.2% of yak milk powder and 23.1% -26.4% of nuts. The Qula candy which has better taste and is convenient to carry and transport is prepared from the Qula powder, the yak milk powder, the nuts and the like. The method can be widely popularized, can adapt to most people, and reasonably utilizes the qula resource.
Hereinafter, a method of manufacturing a triton and a triton thereof in the present exemplary embodiment will be further described.
In the examples of the present application, the tritulose comprises, in weight percent: 28 to 33 percent of maltose, 4.8 to 5.9 percent of water, 6 to 8 percent of sugar, 0.3 to 0.5 percent of salt, 4.7 to 6.9 percent of ghee, 3.6 to 5.7 percent of egg white, 13 to 16 percent of Qula powder, 6.8 to 8.2 percent of yak milk powder and 23.1 to 26.4 percent of nuts.
The nuts are one or more of almonds, cashews, hazelnuts, walnuts, pine nuts, Chinese chestnuts, ginkgo nuts, pistachios, macadamia nuts and pumpkin seeds.
In the embodiment of the application, the ghee comprises 30-40% of soybean oil, 30-35% of rapeseed oil, 25-32% of peanut oil, 0.1-0.5% of propylene glycol ester, 0.1-0.5% of polyglycerol fatty acid ester, 0.2-0.7% of glycerin monostearate, 0.1-0.4% of carotene, 0.2-0.8% of vitamin E and 1.2-2.8% of natural cream by weight percentage.
The butter is a butter-like dairy product, and is fat extracted from cow milk and goat milk. People in the Tibetan region prefer to eat the butter produced by yaks. The yak butter produced in summer and autumn is bright yellow in color, fragrant and sweet in taste, and excellent in taste, and is light yellow in color in winter. The sheep butter is white, has no luster and nutritive value equal to that of the beef butter, and has a lower taste than the beef butter. The ghee can moisten intestines and stomach, warm spleen and stomach, contain various vitamins and has high nutritive value. In the storage area with simple food structure, the food can supplement various needs of human body. The ghee has various eating methods, and is mainly drunk by frying the ghee, and can be added into the glutinous rice cake to be eaten after being mixed. Butter is also used when the fruits are fried in the middle of the year. Because ordinary families rarely use the grease, cake pastry and bakeries can generally use the grease, and the grease is difficult to buy in the mass market. In the case where shortening is not available, shortening can be formulated using the above formulation. The butter can balance various nutrition, is easy to absorb, has fragrant and sweet taste, can be used for baking cakes to cater to the taste of the old and children,
in the embodiment of the application, the food further comprises 0.2-5% of water-soluble dietary fiber; wherein the water-soluble dietary fiber is one or more of polydextrose, inulin, resistant dextrin, konjac glucomannan and beta-glucan.
In the embodiment of the application, the beverage further comprises one or more of 0.5-3% of lophatherum gracile, 0.5-3% of pomegranate rind, 0.5-3% of grape leaves and 0.5-3% of hawthorn leaves in percentage by weight.
In the embodiment of the application, the highland barley wine also comprises 0.8-5% of highland barley wine by weight percentage.
The highland barley wine contains dietary fiber and glucan, has good effects of preventing diabetes, cardiovascular and cerebrovascular diseases and removing vivotoxin, and amylopectin in the highland barley wine is higher than common amylopectin by 26 percent, can inhibit excessive gastric acid, and has relieving and barrier protecting effects on diseases. The highland barley for brewing the highland barley wine is a variety of barley, is rich in protein and carbohydrate, has starch content of about 60 percent, cellulose content of about 2 percent and protein content of more than 10 percent, contains 18 amino acids, also contains more than 20 mineral elements such as zinc, iron, potassium and the like, and particularly has higher content of beta-glucan and flavonoid substances.
In the embodiment of the application, the strawberry fruit powder also comprises 0.2 to 3 percent of matcha powder or 0.2 to 3 percent of strawberry powder by weight percentage.
It should be noted that the taste of the kola candy is better and firm due to the matcha powder and the strawberry powder.
Example 1:
the triton comprises the following components in percentage by weight: 28% of maltose, 4.8% of water, 6% of sugar, 0.3% of salt, 4.7% of ghee, 3.6% of egg white, 13% of qula powder, 6.8% of yak milk powder and 23.1% of nuts.
In the embodiment of the application, the ghee comprises the following components in percentage by weight: 36% of soybean oil, 35% of rapeseed oil, 27.1% of peanut oil, 0.1% of propylene glycol ester, 0.1% of polyglycerol fatty acid ester, 0.2% of glycerol monostearate, 0.1% of carotene, 0.2% of vitamin E and 1.2% of natural cream.
In the embodiment of the application, the highland barley wine also comprises 0.8 percent of highland barley wine and 5 percent of water-soluble dietary fiber in percentage by weight; wherein the water-soluble dietary fiber is polydextrose.
In the embodiment of the application, the bamboo-leaf strawberry cake further comprises 3% of lophatherum gracile and 0.9% of strawberry powder in percentage by weight.
Example 2:
the triton comprises the following components in percentage by weight: the triton comprises the following components in percentage by weight: 29% of maltose, 5.7% of water, 7% of sugar, 0.3% of salt, 5% of ghee, 5% of egg white, 15% of qula powder, 8% of yak milk powder and 24% of nuts.
In the embodiment of the application, the ghee comprises the following components in percentage by weight: 35% of soybean oil, 33% of rapeseed oil, 28.6% of peanut oil, 0.3% of propylene glycol ester, 0.3% of polyglycerol fatty acid ester, 0.4% of glycerol monostearate, 0.2% of carotene, 0.4% of vitamin E and 1.8% of natural cream.
In the embodiment of the application, the beverage also comprises 0.8 percent of highland barley and 0.2 percent of water-soluble dietary fiber in percentage by weight; wherein the water-soluble dietary fiber is inulin.
Example 3:
the triton comprises the following components in percentage by weight: the triton comprises the following components in percentage by weight: 30% of maltose, 4.9% of water, 8% of sugar, 0.5% of salt, 6.9% of ghee, 5.4% of egg white, 13% of qula powder, 7.2% of yak milk powder and 23.1% of nuts.
In the embodiment of the application, the ghee comprises the following components in percentage by weight: 40% of soybean oil, 30% of rapeseed oil, 27.7% of peanut oil, 0.5% of propylene glycol ester, 0.1% of polyglycerol fatty acid ester, 0.2% of glycerol monostearate, 0.1% of carotene, 0.2% of vitamin E and 1.2% of natural cream.
In the embodiment of the application, the grape wine further comprises 0.5% of pomegranate peel and 0.5% of grape leaf in percentage by weight.
In the embodiment of the application, the method comprises the following steps:
s1, adding 28-33% of maltose, 4.8-5.9% of water and 0.3-0.5% of salt into a container, decocting at the temperature of 130-;
s2, stirring 3.6% -5.7% of egg white by using a stirrer until the egg white is fully foamed into firm and plastic protein foam, adding the syrup into the foamed egg white, and uniformly stirring to obtain a first mixed solution;
s3, adding 4.7-6.9% of butter, 13-16% of Qula powder, 6.8-8.2% of yak milk powder and 23.1-26.4% of nuts into the first mixed solution, and stirring into paste to obtain Qula primary sugar;
s4, pouring the triton into a mould for shaping, and cooling to obtain the triton.
In an embodiment of the present invention, the step S3 may further include the following specific steps before "adding 4.7% -6.9% butter, 13% -16% qula powder, 6.8% -8.2% yak milk powder, and 23.1% -26.4% nuts into the first mixed solution, and stirring into a paste to obtain the qula primary sugar" in combination with the following description.
The following steps are described: s31, carrying out degreasing treatment on the yak milk, and filtering to obtain the degreased yak milk with the degreasing rate of 30-50%;
s32, adding 0.1-0.5% of lactic acid bacteria starter into the defatted yak milk, and fermenting at 40-47 ℃ to obtain fermented milk;
s33, heating the fermented milk at 54-63 ℃ for 30min to accelerate the coagulation of milk blocks, boiling to kill lactic acid bacteria, and obtaining inactivated milk;
s34, pouring the inactivated milk into a gauze bag, hanging the inactivated milk at 20-30 ℃ until no water drops, and then squeezing the gauze bag for 2-4min to discharge whey and partial water in the inactivated milk to obtain wet koala;
s35, carrying out hot air drying on the wet qula at the temperature of 41-45 ℃ to obtain qula powder.
In the case where the powder of triton can be obtained directly, the triton can be used directly to prepare a triton.
In an embodiment of the present invention, the step S3 may further include the following specific steps before "adding 4.7% -6.9% butter, 13% -16% qula powder, 6.8% -8.2% yak milk powder, and 23.1% -26.4% nuts into the first mixed solution, and stirring into a paste to obtain the qula primary sugar" in combination with the following description.
The following steps are described: s36, loading nut particles with the crushed particle size of 2-10mm into a rotary drum with a heating device, and spraying 1.5% -3% of salt into a spray gun pointing to the nut particles in the rotary drum;
s37, dissolving 1% -3% pepper oleoresin in ethanol to obtain oleoresin solution, adding the oleoresin solution into a spray gun pointing to nut particles in a rotary drum, and turning for 5-15min to obtain primary nuts;
s38, discharging the primarily processed nuts, keeping the primarily processed nuts in a hot air circulation dryer at 50-70 ℃ for 30-90min, and cooling for 20-40min to obtain the nuts.
It is noted that the above steps are for the oleoresin to evenly flavor the nuts, without any binder alone to enhance or maintain the flavor and aroma of the roasted nuts. Ordinary nuts that have not been subjected to the above steps may also be used in the process of making the caramel.
In an embodiment of the present invention, the specific process of "adding 4.7% -6.9% of butter to the first mixed solution" in step S3 can be further described with reference to the following description.
The following steps are described: s39, uniformly mixing 30-40% of soybean oil, 30-35% of rapeseed oil, 25-32% of peanut oil, 0.1-0.5% of propylene glycol ester, 0.1-0.5% of polyglycerol fatty acid ester, 0.2-0.7% of glyceryl monostearate, 0.1-0.4% of carotene, 0.2-0.8% of vitamin E and 1.2-2.8% of natural cream to obtain the ghee.
Example 4:
adding 28% maltose, 4.8% water and 0.3% salt into a container, decocting at 130 deg.C for 30min, and filtering with 90 mesh sieve to obtain syrup;
stirring 3.6% egg white with a stirrer until the egg white is fully foamed into firm and plastic protein foam, adding the syrup into the foamed egg white, and uniformly stirring to obtain a first mixed solution;
carrying out degreasing treatment on yak milk, and filtering to obtain the yak milk with the degreasing rate of 60%;
adding 0.1 wt% of lactobacillus starter into the defatted yak milk, and fermenting at 40 deg.C to obtain fermented milk;
heating the fermented milk at 54 deg.C for 30min to accelerate coagulation of milk block, and rapidly boiling to kill lactobacillus to obtain inactivated milk;
pouring the inactivated milk into a gauze bag, hanging the inactivated milk at 20 ℃ until no water drops, and then extruding the gauze bag for 2min to discharge whey and partial water in the fermented milk to obtain wet qula;
shaping the wet qula, and drying by hot air at the temperature of 41 ℃ to obtain qula powder;
loading nut particles with the crushed particle size of 2mm into a rotary drum with a heating device, and spraying 1.5% of salt relative to the weight percent of the nuts by using a spray gun pointing to the nut particles in the rotary drum;
dissolving 1% of pepper oleoresin relative to the nuts in weight percent in ethanol to obtain oleoresin solution, adding the oleoresin solution into a spray gun pointing to nut particles in a rotary drum, and turning for 5min to obtain primary nuts;
discharging the primarily processed nuts, maintaining in a hot air circulation dryer at 50 deg.C for 30min, and cooling for 20min to obtain refined nuts;
uniformly mixing 36 wt% of soybean oil, 35 wt% of rapeseed oil, 27.1 wt% of peanut oil, 0.1 wt% of propylene glycol ester, 0.1 wt% of polyglycerol fatty acid ester, 0.2 wt% of glyceryl monostearate, 0.1 wt% of carotene, 0.2 wt% of vitamin E and 1.2 wt% of natural cream, so as to obtain the ghee;
adding 4.7% of butter, 13% of Qula powder, 6.8% of yak milk powder and 23.1% of nuts into the first mixed solution, and stirring into paste to obtain Qula primary sugar;
and pouring the triton into a mould for shaping, and cooling to obtain the triton.
Example 5:
adding 29% maltose, 5.7% water and 0.3% salt into a container, decocting at 150 deg.C for 50min, and filtering with 100 mesh sieve to obtain syrup;
stirring 5% egg white with a stirrer until the egg white is fully foamed into firm and plastic protein foam, adding the syrup into the foamed egg white, and uniformly stirring to obtain a first mixed solution;
carrying out degreasing treatment on yak milk, and filtering to obtain the degreased yak milk with the degreasing rate of 40%;
adding a lactobacillus starter with the weight percentage of 0.3 percent relative to the defatted yak milk into the defatted yak milk, and fermenting at 45 ℃ to obtain fermented milk;
heating the fermented milk at 60 deg.C for 30min to accelerate milk coagulation, boiling to kill lactobacillus to obtain inactivated milk;
pouring the inactivated milk into a gauze bag, hanging the inactivated milk at 25 ℃ until no water drops, and then extruding the gauze bag for 3min to discharge whey and partial water in the inactivated milk to obtain wet qula;
and (3) carrying out hot air drying on the wet qula at the temperature of 43 ℃ to obtain qula powder.
Loading nut particles with the crushed particle size of 5mm into a rotary drum with a heating device, and spraying 1.5 wt% of salt relative to the nuts by using a spray gun pointing to the nut particles in the rotary drum;
dissolving 2% of pepper oleoresin relative to the nuts in weight percent in ethanol to obtain oleoresin solution, adding the oleoresin solution into a spray gun pointing to nut particles in a rotary drum, and turning for 10min to obtain primary nuts;
discharging the primary nuts, maintaining in a hot air circulation dryer at 50 deg.C for 60min, and cooling for 30min to obtain nuts.
Evenly mixing 35 percent of soybean oil, 33 percent of rapeseed oil, 28.6 percent of peanut oil, 0.3 percent of propylene glycol ester, 0.3 percent of polyglycerol fatty acid ester, 0.4 percent of glycerin monostearate, 0.2 percent of carotene, 0.4 percent of vitamin E and 1.8 percent of natural cream according to the weight percentage of the butter to obtain the butter
Adding 5% of butter, 15% of Qula powder, 8% of yak milk powder and 24% of nuts into the first mixed solution, and stirring into paste to obtain Qula primary sugar;
and pouring the triton into a mould for shaping, and cooling to obtain the triton.
Example 6:
adding 30% maltose, 4.9% water and 0.5% salt into a container, decocting at 200 deg.C for 60min, and filtering with 110 mesh sieve to obtain syrup;
stirring 5.4% egg white with a stirrer until the egg white is fully foamed into firm and plastic protein foam, adding the syrup into the foamed egg white, and uniformly stirring to obtain a first mixed solution;
carrying out degreasing treatment on yak milk, and filtering to obtain the degreased yak milk with the degreasing rate of 50%;
adding a lactobacillus starter with the weight percentage of 0.4 percent relative to the defatted yak milk into the defatted yak milk, and fermenting at 47 ℃ to obtain fermented milk;
heating the fermented milk at 63 deg.C for 30min to accelerate milk coagulation, boiling to kill lactobacillus to obtain inactivated milk;
pouring the inactivated milk into a gauze bag, hanging the inactivated milk at 30 ℃ until no water drops, and then extruding the gauze bag for 4min to discharge whey and partial water in the inactivated milk to obtain wet qula;
and (3) carrying out hot air drying on the wet qula at the temperature of 45 ℃ to obtain qula powder.
Loading nut particles with the crushing size of 10mm into a rotary drum with a heating device, and spraying salt with the weight percentage of 3 percent relative to the nuts by using a spray gun pointing to the nut particles in the rotary drum;
dissolving 3% pepper oleoresin in ethanol relative to the nuts by weight percent to obtain an oleoresin solution, adding the oleoresin solution into a spray gun pointing to nut particles in a rotary drum, and turning for 15min to obtain primary nuts;
discharging the primary nuts, maintaining in 70 deg.C hot air circulation dryer for 90min, and cooling for 40min to obtain nuts. It is noted that the use of a oleoresin in roasting or frying nuts is intended to provide a uniform coating of oleoresin on the nuts and to preserve the flavor of the nuts.
Evenly mixing 40 percent of soybean oil, 30 percent of rapeseed oil, 27.7 percent of peanut oil, 0.5 percent of propylene glycol ester, 0.1 percent of polyglycerol fatty acid ester, 0.2 percent of glycerin monostearate, 0.1 percent of carotene, 0.2 percent of vitamin E and 1.2 percent of natural cream according to the weight percentage of the butter to obtain the butter
Adding 6.9% of butter, 13% of Qula powder, 7.2% of yak milk powder and 23.1% of nuts into the first mixed solution, and stirring into paste to obtain Qula primary sugar;
and pouring the triton into a mould for shaping, and cooling to obtain the triton.
While preferred embodiments of the present invention have been described, additional variations and modifications of these embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the embodiments of the invention.
Finally, it should also be noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or terminal that comprises the element.
The invention provides a triton and a preparation method thereof, which are described in detail above, wherein a specific example is applied to explain the principle and the implementation mode of the invention, and the description of the example is only used for helping to understand the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
Claims (10)
1. A tragante comprising, in weight percent: 28 to 33 percent of maltose, 4.8 to 5.9 percent of water, 6 to 8 percent of sugar, 0.3 to 0.5 percent of salt, 4.7 to 6.9 percent of ghee, 3.6 to 5.7 percent of egg white, 13 to 16 percent of Qula powder, 6.8 to 8.2 percent of yak milk powder and 23.1 to 26.4 percent of nuts.
2. A triton according to claim 1, characterized in that the shortening comprises, in weight percent: 30 to 40 percent of soybean oil, 30 to 35 percent of rapeseed oil, 25 to 32 percent of peanut oil, 0.1 to 0.5 percent of propylene glycol ester, 0.1 to 0.5 percent of polyglycerol fatty acid ester, 0.2 to 0.7 percent of glycerin monostearate, 0.1 to 0.4 percent of carotene, 0.2 to 0.8 percent of vitamin E and 1.2 to 2.8 percent of natural cream.
3. The triton according to claim 1, further comprising 0.8-5% by weight of highland barley wine.
4. A triton according to claim 1, characterized in that it further comprises 0.2-5% by weight of water soluble dietary fibers; wherein the water-soluble dietary fiber is one or more of polydextrose, inulin, resistant dextrin, konjac glucomannan and beta-glucan.
5. A triton according to claim 1, characterized by further comprising one or more of 0.5-3% of lophatherum gracile, 0.5-3% of pomegranate rind, 0.5-3% of grape leaf and 0.5-3% of hawthorn leaf by weight percentage.
6. A travertine according to claim 1, further comprising from 0.2% to 3% powdered matcha or from 0.2% to 3% strawberry powder, by weight.
7. A method for making a tragante according to claims 1-6, characterized in that it comprises the following steps, in weight percent:
adding 28-33% maltose, 4.8-5.9% water and 0.3-0.5% salt into a container, decocting at 130-200 deg.C for 30-60min, and filtering with 90-110 mesh sieve to obtain syrup;
stirring 3.6-5.7% egg white with a stirrer until the egg white is fully foamed into firm and plastic protein foam, adding the syrup into the foamed egg white, and uniformly stirring to obtain a first mixed solution;
adding 4.7-6.9% of butter, 13-16% of Qula powder, 6.8-8.2% of yak milk powder and 23.1-26.4% of nuts into the first mixed solution, and stirring into paste to obtain Qula primary sugar;
and pouring the triton into a mould for shaping, and cooling to obtain the triton.
8. The method for preparing a triton according to claim 7, wherein the method further comprises the following steps of adding 4.7-6.9% of butter, 13-16% of triton powder, 6.8-8.2% of yak milk powder and 23.1-26.4% of nuts into the first mixed solution by weight percentage and stirring into a paste form:
carrying out degreasing treatment on yak milk, and filtering to obtain the degreased yak milk with the degreasing rate of 30-50%;
adding 0.1-0.5% of lactic acid bacteria starter into the defatted yak milk, and fermenting at 40-47 ℃ to obtain fermented milk;
heating the fermented milk at 54-63 deg.C for 30min to accelerate milk coagulation, boiling to kill lactobacillus to obtain inactivated milk;
pouring the inactivated milk into a gauze bag, hanging the inactivated milk at 20-30 ℃ until no water drops, and then extruding the gauze bag for 2-4min to discharge whey and partial water in the inactivated milk to obtain wet qula;
and (3) carrying out hot air drying on the wet qula at the temperature of 41-45 ℃ to obtain the qula powder.
9. A method for preparing a triton according to claim 7, wherein the step of adding 4.7-6.9% of shortening to the first mixed solution by weight percentage further comprises:
uniformly mixing 30-40% of soybean oil, 30-35% of rapeseed oil, 25-32% of peanut oil, 0.1-0.5% of propylene glycol ester, 0.1-0.5% of polyglycerol fatty acid ester, 0.2-0.7% of glycerin monostearate, 0.1-0.4% of carotene, 0.2-0.8% of vitamin E and 1.2-2.8% of natural cream to obtain the ghee.
10. The method for preparing a triton according to claim 7, wherein the method further comprises the following steps of adding 4.7-6.9% of butter, 13-16% of triton powder, 6.8-8.2% of yak milk powder and 23.1-26.4% of nuts into the first mixed solution by weight percentage and stirring into a paste form:
loading nut particles with the crushed particle size of 2-10mm into a rotary drum with a heating device, and spraying 1.5% -3% of salt into a spray gun pointing to the nut particles in the rotary drum;
dissolving 1% -3% pepper oleoresin in ethanol to obtain oleoresin solution, adding the oleoresin solution into a spray gun pointing to nut particles in a rotary drum, and turning for 5-15min to obtain primary nuts;
discharging the primary nuts, maintaining in a hot air circulation dryer at 50-70 deg.C for 30-90min, and cooling for 20-40min to obtain the nuts.
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|---|---|---|---|---|
| CN103070396A (en) * | 2013-01-31 | 2013-05-01 | 李耀华 | Yak qula and calcium tablet health composition |
| CN105053122A (en) * | 2015-07-22 | 2015-11-18 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau highland barley and yak Qula egg roll and preparation method thereof |
| CN108835180A (en) * | 2018-10-09 | 2018-11-20 | 西南民族大学 | A kind of yak butter Qula biscuit and preparation method thereof |
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| CN103070396A (en) * | 2013-01-31 | 2013-05-01 | 李耀华 | Yak qula and calcium tablet health composition |
| CN105053122A (en) * | 2015-07-22 | 2015-11-18 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau highland barley and yak Qula egg roll and preparation method thereof |
| CN108835180A (en) * | 2018-10-09 | 2018-11-20 | 西南民族大学 | A kind of yak butter Qula biscuit and preparation method thereof |
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