CN104738288A - Processing technology of delicious tremella fudge - Google Patents
Processing technology of delicious tremella fudge Download PDFInfo
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- CN104738288A CN104738288A CN201510138769.4A CN201510138769A CN104738288A CN 104738288 A CN104738288 A CN 104738288A CN 201510138769 A CN201510138769 A CN 201510138769A CN 104738288 A CN104738288 A CN 104738288A
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Abstract
The invention discloses a processing technology of delicious tremella soft sweet, belonging to the field of food processing. The processing technology is characterized by comprising the following steps: with 10kg of sucrose, 7kg of inverted sugar, 1.5kg of agar, 3kg of tremella juice, 500g of milk and 200g of citric acid as raw materials, selecting tremella, cleaning, boiling, filtering filtrate, and concentrating; and stirring with tremella juice, standing, forming, cutting materials and packing. The processing technology has the beneficial effects that the delicious tremella soft sweet is sweet, soft and glutinous, has a unique delicate fragrance of the tremella, is fragrant in taste and agreeable in sweetness, is capable of enhancing the immunity of a human body, has the efficacies of tonifying the spleen, whetting the appetite, tonifying qi and clearing intestines, and is a green food which is delicious, healthy, natural and pure.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of processing technology of delicious white fungus soft sweets.
Background technology
White fungus, also known as tremella, tremella, white fungus, has the laudatory title of " hat in bacterium ".White fungus is put down, and taste is sweet, light, nontoxic, is born in summer and autumn on the rotten wood of broad leaf tree.White fungus is famous and precious nutritious tonifying good merchantable brand, is again the strong tonic of righting.Successive dynasties, white fungus was regarded as " product of promoting longevity ", " good medicine alive for evermore " by imperial family noble.White fungus is put down nontoxic, and effect of existing tonifying spleen appetizing, the effect of useful gas gut purge again, can also be nourishing Yin and moistening lung.In addition, white fungus can also strengthen body immunity, and strengthens tumor patient to the tolerance of Radiotherapy chemotherapy.The effect of white fungus: white fungus is rich in vitamin D, can prevent the loss of calcium, very useful to growing, and is also rich in selenium and other trace elements, can strengthen the antineoplastic immunity of body.White fungus have moisten the lung and relieve the cough, effect of replenishing and restoring lung qi, the defense function of lung tissue can be improved, improve the immunocompetence of body, thus build up health.White fungus can improve liver detoxification ability, plays hepatoprotective effect, also has certain curative effect to senile chronic bronchitis, cor pulmonale.White fungus is rich in natural plant colloid, adds its nourishing yin effect, and long-term taking can moisturizing, and has the effect dispelling face's chloasma, freckle.The effect that white fungus also has tonifying spleen to calm the nerves is the superior good merchantable brand of nourishing the autumn and winter.
White fungus is of high nutritive value, effect is many, for being processed into white fungus soft sweets, not only improves nutritive value, and delicious healthy, improves its economic worth, simultaneously also for the deep processing of white fungus provides a new way.
Summary of the invention
The object of the invention is the deep processed product fully developing white fungus raw material, a kind of processing technology of delicious white fungus soft sweets is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing technology of delicious white fungus soft sweets, it is characterized in that: adopt sucrose 10kg, invert sugar 7kg, agar 1.5kg, tremella juice 3kg, milk 500g, citric acid 200g are raw material, its procedure of processing chooses white fungus → clean → poach → filtrations → filtrate → concentrate → tremella juice → mix and stir → static → shaping → blank → packaging, and concrete operation step is:
(1) invert sugar prepares: get sucrose 8kg, put into 5L water heating for dissolving, then stirring limit in limit slowly adds citric acid, stirs and within 15 minutes, terminates to transform, add in sodium bicarbonate and acidity, till making pH value reach 5.8-6.2 at 90 DEG C;
(2) agar solution prepares: agar is put into 3L water, adopts heating water bath to make it dissolve, obtains agar solution;
(3) tremella juice is extracted: dry tremella is put rehydration in clear water, leaching floods warm 55 DEG C, and leaching sends out 2 hours, removes thalline base portion macula lutea and impurity with stainless steel pocket knife, clean with clear water, put into stainless-steel pan again, add water boiling, is boiled into colloidal, filter, filter residue pours boiling in pot again into, finally filtrate is merged, concentrates;
(4) boil: invert sugar and sucrose are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 60-65%;
(5) mix and stir: stir off after terminating, when temperature is down to 75-80 DEG C, adds agar solution, milk and tremella juice, fully stir, static 3-5 hour, allow bubble in expecting gather top layer, removing bubble;
(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;
(7) pack: after packing with strap, become product.
Beneficial effect: product of the present invention is fragrant and sweet soft glutinous, has the distinctive light fragrance of white fungus, fragrant in taste, agreeably sweet, can also strengthen body immunity, has effect of tonifying spleen appetizing, beneficial gas gut purge, is a kind of delicious healthy, naturally pure pollution-free food.
Detailed description of the invention
Embodiment 1
:
A processing technology for delicious white fungus soft sweets, concrete operation step is:
(1) invert sugar prepares: get protein sugar 5kg, put into 2L water heating for dissolving, then stirring limit in limit slowly adds malic acid, stirs and within 30 minutes, terminates to transform, add in sodium bicarbonate and acidity, make pH value reach till 7 at 65 DEG C;
(2) gelatin solution prepares: gelatin is put into 2L water, adopts heating water bath to make it dissolve, obtains gelatin solution;
(3) tremella juice is extracted: dry tremella is put rehydration in clear water, leaching floods warm 75 DEG C, and leaching sends out 45 minutes, removes thalline base portion macula lutea and impurity with stainless steel pocket knife, clean with clear water, put into stainless-steel pan again, add water boiling, is boiled into colloidal, filter, filter residue pours boiling in pot again into, finally filtrate is merged, concentrates;
(4) boil: invert sugar and protein sugar are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 58%;
(5) mix and stir: stir off after terminating, when temperature is down to 65 DEG C, adds gelatin solution, milk and tremella juice, fully stir, static 2 hours, allow bubble in expecting gather top layer, removing bubble;
(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;
(7) pack: after packing with strap, become product.
Embodiment 2
:
A processing technology for delicious white fungus soft sweets, concrete operation step is:
(1) invert sugar prepares: get brown sugar 10kg, put into 5L water heating for dissolving, then stirring limit in limit slowly adds citric acid and malic acid, stirs and within 26 minutes, terminates to transform, add in sodium bicarbonate and acidity, make pH value reach till 5.2 at 78 DEG C;
(2) sodium alginate soln prepares: sodium alginate is put into 1L water, adopts heating water bath to make it dissolve, obtains sodium alginate solution;
(3) tremella juice is extracted: dry tremella is put rehydration in clear water, leaching floods warm 85 DEG C, and leaching sends out 35 minutes, removes thalline base portion macula lutea and impurity with stainless steel pocket knife, clean with clear water, put into stainless-steel pan again, add water boiling, is boiled into colloidal, filter, filter residue pours boiling in pot again into, finally filtrate is merged, concentrates;
(4) boil: invert sugar and brown sugar are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 72%;
(5) mix and stir: stir off after terminating, when temperature is down to 45 DEG C, adds sodium alginate solution, milk, cocoa power and tremella juice, fully stir, static 50 minutes, allow bubble in expecting gather top layer, removing bubble;
(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;
(7) pack: after packing with strap, become product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing technology of delicious white fungus soft sweets, it is characterized in that: adopt sucrose 10kg, invert sugar 7kg, agar 1.5kg, tremella juice 3kg, milk 500g, citric acid 200g are raw material, its procedure of processing chooses white fungus → clean → poach → filtrations → filtrate → concentrate → tremella juice → mix and stir → static → shaping → blank → packaging, and concrete operation step is:
(1) invert sugar prepares: get sucrose 8kg, put into 5L water heating for dissolving, then stirring limit in limit slowly adds citric acid, stirs and within 15 minutes, terminates to transform, add in sodium bicarbonate and acidity, till making pH value reach 5.8-6.2 at 90 DEG C;
(2) agar solution prepares: agar is put into 3L water, adopts heating water bath to make it dissolve, obtains agar solution;
(3) tremella juice is extracted: dry tremella is put rehydration in clear water, leaching floods warm 55 DEG C, and leaching sends out 2 hours, removes thalline base portion macula lutea and impurity with stainless steel pocket knife, clean with clear water, put into stainless-steel pan again, add water boiling, is boiled into colloidal, filter, filter residue pours boiling in pot again into, finally filtrate is merged, concentrates;
(4) boil: invert sugar and sucrose are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 60-65%;
(5) mix and stir: stir off after terminating, when temperature is down to 75-80 DEG C, adds agar solution, milk and tremella juice, fully stir, static 3-5 hour, allow bubble in expecting gather top layer, removing bubble;
(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;
(7) pack: after packing with strap, become product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510138769.4A CN104738288A (en) | 2015-03-27 | 2015-03-27 | Processing technology of delicious tremella fudge |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510138769.4A CN104738288A (en) | 2015-03-27 | 2015-03-27 | Processing technology of delicious tremella fudge |
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| CN104738288A true CN104738288A (en) | 2015-07-01 |
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| CN201510138769.4A Pending CN104738288A (en) | 2015-03-27 | 2015-03-27 | Processing technology of delicious tremella fudge |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341301A (en) * | 2015-11-26 | 2016-02-24 | 陈伟 | Processing method of flavored glossy ganoderma soft sweets |
| CN115777822A (en) * | 2022-11-17 | 2023-03-14 | 新疆理工学院 | Black fungus gel soft sweets and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109969A (en) * | 2013-02-27 | 2013-05-22 | 山东师范大学 | Peanut red skin, Chinese yam and tremella fudge and manufacture method thereof |
-
2015
- 2015-03-27 CN CN201510138769.4A patent/CN104738288A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109969A (en) * | 2013-02-27 | 2013-05-22 | 山东师范大学 | Peanut red skin, Chinese yam and tremella fudge and manufacture method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步赢利•蔬菜篇》", 31 January 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341301A (en) * | 2015-11-26 | 2016-02-24 | 陈伟 | Processing method of flavored glossy ganoderma soft sweets |
| CN115777822A (en) * | 2022-11-17 | 2023-03-14 | 新疆理工学院 | Black fungus gel soft sweets and preparation method thereof |
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Application publication date: 20150701 |