CN1650730A - Bean powder candy and production technology - Google Patents
Bean powder candy and production technology Download PDFInfo
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- CN1650730A CN1650730A CNA200510010644XA CN200510010644A CN1650730A CN 1650730 A CN1650730 A CN 1650730A CN A200510010644X A CNA200510010644X A CN A200510010644XA CN 200510010644 A CN200510010644 A CN 200510010644A CN 1650730 A CN1650730 A CN 1650730A
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Abstract
A multi-layer soybean powder candy is prepared from water, malt sugar, soybean powder, peanut powder, sesame powder, maltose, plant oil, bifidobacterium factor and xylitol. Its advantages are high nutritive value, and multiple layers (36-129 layers).
Description
Technical field
The present invention relates to food processing field, especially a kind of bean powder candy and manufacture craft.
Background technology
At the bean powder candy of selling on the market, its shape is that long 5cm, diameter are the cylinder of 1.5cm at present, because the limitation that technology is made, the number of plies can reach 18 layers at most.From sense organ: level is inhomogeneous, and there is the lump of 1-2mm at the middle part; Thereby from mouthfeel make the people feel the inlet should not dissolve, too sweet; From nutritive value: owing to adopted a large amount of multitudinous sugar, multitudinous sugar contains lysine, has eaten the people is got fat, and a lot of consumers are unwilling to accept; In addition, the shelf-life of product had only about 6 months, can't be to the far away and high temperature area supply of material.
Summary of the invention
The object of the invention is to provide a kind of improved bean powder candy and manufacture craft, and its batching is reasonable, and nutritive value is higher, and its unique manufacture craft has guaranteed that processing step control is meticulous, easy to operate, and production cost reduces, and product quality is highly improved.
The bean powder candy that the present invention proposes, its raw material proportioning is as follows:
Water 20-23kg, maltose 4.5-6kg, analysis for soybean powder 75-100kg, peanut powder 20-30kg, black sesame powder 10-20kg, maltose 35-50kg, vegetable oil 0.3-0.5kg, Oilgosaccharkdes 0.2-0.8kg, xylitol 2.5-4kg.
Described bean powder candy, raw material proportioning be:
Water 20-23kg, maltose 4.5-6kg, mother chrysanthemum 0.3-0.5kg, Radix Glycyrrhizae 0.1-0.2kg, stoning date 0.3-0.5kg, sheet American Ginseng 0.05-0.1kg, lemon 0.1-0.15kg, pineapple 0.3-0.5kg, refined salt 0.01-0.015kg, analysis for soybean powder 75-100kg, peanut powder 20-30kg, black sesame powder 10-20kg, maltose 35-50kg, vegetable oil 0.3-0.5kg, Oilgosaccharkdes 0.2-0.8kg, xylitol 2.5-4kg.
The bean powder candy manufacture craft that the present invention proposes, it has following processing step:
(1) maltose is poured into heated in the water to boiling, then mother chrysanthemum, Radix Glycyrrhizae, date, American Ginseng, lemon, pineapple, the refined salt mixed material of filter cloth parcel are put into syrup, heating is brewed into the mixing molasses of thick shape, and is standby;
(2) it is standby analysis for soybean powder, black sesame powder, peanut powder fully to be stirred into mixed powder in mixer;
(3) mixing molasses that malt syrup, xylitol, vegetable oil and previous step are obtained is suddenly poured in the water of getting in addition, add Oilgosaccharkdes when heating is concentrated into 130-150 ℃ and play pot immediately, spread out and draw whitely when being cooled to 110-130 ℃, the loaf sugar that obtains is sent into the operating room;
(4) loaf sugar is placed on and is pressed into circle on the constant temperature workbench rapidly, at surface brush one deck vegetable oil, the mixed powder that step (2) makes is fried to 110-120 ℃, be placed on the sugar layer and pave, doubling four times, lay one deck of every folding mixed powder is pressed into microsclerly rapidly, wraps up in into cylinder from both sides to the center, cover 80-90 ℃ of mixed powder immediately, be incubated after 2-4 minute the mixed powder on the periphery swept and change 90-110 ℃ mixed powder only into, pull into rectangularly, be cut into satisfactory candy-bar shaped.
Described Oilgosaccharkdes is 900 types.
Described operating room temperature is controlled at 25-30 ℃.
Described operating temperature is controlled at 70-90 ℃.
Described cylinder is wrapped up in into the 1-16 layer.The described sugar that pulls into rectangular back cutting is the 12-129 layer.
The specific embodiment
Embodiment:
(1) 10-13kg water is put into jacketed pan, pouring maltose 5kg into heats to boiling, put into pot after with filter cloth materials such as mother chrysanthemum 0.4kg, Radix Glycyrrhizae 0.1kg, date 0.5kg, American Ginseng 0.05kg, lemon 0.1kg, pineapple 0.4kg, refined salt 0.01kg being wrapped up then, heat the mixing molasses that is brewed into thick shape after about 60 minutes, standby.
(2) analysis for soybean powder 75kg, black sesame powder 10kg, peanut powder 204kg put into mixer and fully stir into mixed powder, and be standby.
(3) 10kg water is put into jacketed pan, pour the mixing molasses that malt syrup 35kg, xylitol 3kg, vegetable oil 0.4kg and previous step obtain suddenly into, heating adds 900 type Oilgosaccharkdes 0.5kg when being concentrated into 130-150 ℃ and plays pot immediately, spread out and draw whitely when being cooled to 110-130 ℃, the loaf sugar that obtains is sent into room temperature 25-30 ℃ operating room.
(4) sugar puts to 70-90 ℃ workbench → beats with face that to be pressed into thickness rapidly be 4-8cm, diameter be circle → brush one deck vegetable oil → will fry to 110-120 ℃ the mixed powder of 80-100cm be placed on pave → be folded in half on the sugar layer semicircle → put mixed powder → be folded in half into again fan-shaped → put into mixed powder → do quadrate again, lay one deck of the every folding mixed powder → then mixed powder on the face is swept totally → with face is beaten and is pressed into rectangle → from both sides and wraps up in into one 16 layers cylinder → cover 80-90 ℃ of mixed powder immediately to the center, and above-mentioned curring time should be controlled at 3-5 minute.
(5) insulation after 2-4 minute is swept the mixed powder on the face mixed powder → tie rod of changing 90-110 ℃ only into → be cut into and is met the shape of dispatching from the factory and requiring, and sterilization according to a conventional method, dress box, weighs and dispatches from the factory.
The present invention compared with prior art has following advantage:
1, the present invention according to above-mentioned explained hereafter go out long 5cm, diameter is the cylinder sugar of 1cm, each piece The number of plies reached more than 36 layers; The inventor has produced 129 layers product.
2, product has reached entrance from mouthfeel does not have slag, littlely sweetly slightly become, suffus an exquisite fragrance all around, long times of aftertaste.
3, product is from sense organ: level is very even, and sugar is thin as a piece of paper.
4, the nutrition of product: owing to adopt xylitol and Oilgosaccharkdes to substitute multitudinous sugar, nutritive value is higher, separates The a great problem of the old traditional handicraft of having determined, thereby meet modern's healthy consumption theory.
6, the present invention adopts unique manufacture craft, and the processing temperature of product is higher, and curring time shortens, and contains The water yield is little, and air humidity is also lower, thereby the shelf-life can reach about 18 months.
Claims (8)
1, a kind of bean powder candy, its raw material proportioning is as follows:
Water 20-23kg, maltose 4.5-6kg, analysis for soybean powder 75-100kg, peanut powder 20-30kg, black sesame powder 10-20kg, maltose 35-50kg, vegetable oil 0.3-0.5kg, Oilgosaccharkdes 0.2-0.8kg, xylitol 2.5-4kg.
2, bean powder candy according to claim 1 is characterized in that: the raw material proportioning:
Water 20-23kg, maltose 4.5-6kg, mother chrysanthemum 0.3-0.5kg, Radix Glycyrrhizae 0.1-0.2kg, stoning date 0.3-0.5kg, sheet American Ginseng 0.05-0.1kg, lemon 0.1-0.15kg, pineapple 0.3-0.5kg, refined salt 0.01-0.015kg, analysis for soybean powder 75-100kg, peanut powder 20-30kg, black sesame powder 10-20kg, maltose 35-50kg, vegetable oil 0.3-0.5kg, Oilgosaccharkdes 0.2-0.8kg, xylitol 2.5-4kg.
3, a kind of manufacture craft of bean powder candy is characterized in that it has following processing step:
(1) maltose is poured into heated in the water to boiling, then mother chrysanthemum, Radix Glycyrrhizae, date, American Ginseng, lemon, pineapple, the refined salt mixed material of filter cloth parcel are put into syrup, heating is brewed into the mixing molasses of thick shape, and is standby;
(2) it is standby analysis for soybean powder, black sesame powder, peanut powder fully to be stirred into mixed powder in mixer;
(3) mixing molasses that malt syrup, xylitol, vegetable oil and previous step are obtained is suddenly poured in the water of getting in addition, add Oilgosaccharkdes when heating is concentrated into 130-150 ℃ and play pot immediately, spread out and draw whitely when being cooled to 110-130 ℃, the loaf sugar that obtains is sent into the operating room;
(4) loaf sugar is placed on and is pressed into circle on the constant temperature workbench rapidly, at surface brush one deck vegetable oil, the mixed powder that step (2) makes is fried to 110-120 ℃, be placed on the sugar layer and pave, doubling four times, lay one deck of every folding mixed powder is pressed into microsclerly rapidly, wraps up in into cylinder from both sides to the center, cover 80-90 ℃ of mixed powder immediately, be incubated after 2-4 minute the mixed powder on the periphery swept and change 90-110 ℃ mixed powder only into, pull into rectangularly, be cut into satisfactory candy-bar shaped.
4, manufacture craft according to claim 3 is characterized in that: Oilgosaccharkdes is 900 types.
5, manufacture craft according to claim 3 is characterized in that: the room temperature of operating room is controlled at 25-30 ℃.
6, manufacture craft according to claim 3 is characterized in that: operating temperature is controlled at 70-90 ℃.
7, manufacture craft according to claim 3 is characterized in that: the above-mentioned cylinder of wrapping up in is the 1-16 layer.
8, manufacture craft according to claim 3 is characterized in that: being cut into sugar is the 12-129 layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510010644XA CN1313014C (en) | 2005-02-05 | 2005-02-05 | Bean powder candy and production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510010644XA CN1313014C (en) | 2005-02-05 | 2005-02-05 | Bean powder candy and production technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1650730A true CN1650730A (en) | 2005-08-10 |
| CN1313014C CN1313014C (en) | 2007-05-02 |
Family
ID=34875446
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510010644XA Active CN1313014C (en) | 2005-02-05 | 2005-02-05 | Bean powder candy and production technology |
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| Country | Link |
|---|---|
| CN (1) | CN1313014C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353856C (en) * | 2006-01-09 | 2007-12-12 | 普绩 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
| CN102379349A (en) * | 2010-09-01 | 2012-03-21 | 中国农业大学 | High-power concentrated soya-bean milk and soymilk jelly bean and preparation method thereof |
| CN101731426B (en) * | 2010-01-07 | 2012-05-30 | 普绩 | Improved bean powder sugar and manufacturing process |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190545A (en) * | 1998-01-25 | 1998-08-19 | 单良才 | Children's food containing various kinds of nutrient composition and productive method thereof |
| CN1194628C (en) * | 2002-10-10 | 2005-03-30 | 杨文堂 | Health black rice shortbread |
-
2005
- 2005-02-05 CN CNB200510010644XA patent/CN1313014C/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353856C (en) * | 2006-01-09 | 2007-12-12 | 普绩 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
| CN101731426B (en) * | 2010-01-07 | 2012-05-30 | 普绩 | Improved bean powder sugar and manufacturing process |
| CN102379349A (en) * | 2010-09-01 | 2012-03-21 | 中国农业大学 | High-power concentrated soya-bean milk and soymilk jelly bean and preparation method thereof |
| CN102379349B (en) * | 2010-09-01 | 2013-07-24 | 中国农业大学 | High-power concentrated soya-bean milk and soymilk jelly bean and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1313014C (en) | 2007-05-02 |
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