CN104996700A - Flower mushroom soft sweet processing method - Google Patents
Flower mushroom soft sweet processing method Download PDFInfo
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- CN104996700A CN104996700A CN201510441380.7A CN201510441380A CN104996700A CN 104996700 A CN104996700 A CN 104996700A CN 201510441380 A CN201510441380 A CN 201510441380A CN 104996700 A CN104996700 A CN 104996700A
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Abstract
The present invention discloses a flower mushroom soft sweet processing method and belongs to the field of food processing. The processing method of the flower mushroom soft sweets has the following characteristics: the used raw materials are as follows: minced flower mushrooms 35 kg, Sichuan white granulated sugar 20 kg, starch syrup 22 kg, pectin 2.3 kg, citric acid 0.15 kg, and an appropriate amount of food colorings and essence. The main processing steps are as follows: selecting the flower mushrooms, removing the stems, washing, pre-cooking, mashing, cooking, cooling, molding, and drying. The beneficial effects are as follows: the flower mushroom soft sweets are fragrant, sweet and palatable, are pliable and chewy in mouthfeel, tender in texture and delicious in taste, and rich in nutrition, and have the delicate fragrance of the flower mushrooms. The flower mushroom soft sweets are beneficial for regulating human body metabolism and preventing aging, are convenient to eat, and also have the cancer preventing and resisting effect.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of flower mushroom soft sweets.
Background technology
Flower mushroom, top grade in mushroom, have the title of " mountain delicacy ".Flower mushroom often only has copper coin so large, and whole body is all colored, and mushroom matter is plump, fresh and tender, aromatic flavour, and cap is complete, the crackle of the micro-Huang of adularescent band, and shape is as daisy_petal part, and this is after the frostbite of mushroom face, irradiates to make up again to be formed through sunlight, so, also known as chrysanthemum mushroom.Bacterium limit is involute, and lamella is white thin clean, and stem is short.Large with it, mushroom is thick, water content is low, long shelf-life and enjoying great prestige at home and abroad.
The effect of flower mushroom: flower mushroom is containing protein, amino acid, fat, crude fibre and vitamin A, B2, C, nicotinic acid, calcium, phosphorus, iron etc.Albumin, glutelin, alcohol soluble protein, amino acid etc. are had, always by as the tonic of promoting longevity in its protein.There is adjustment human metabolism, help digest, reduce blood pressure, reduce cholesterol, prevent cirrhosis, eliminate gall stone, prevent and treat the effects such as rickets, have the reputation of " plant queen ".Its water content is 1/2nd of common mushroom, and amino acid whose content exceeds 3 ~ 4 times, excellent taste, and its flavour is delicious, and being the good material of the cooking, is again the panacea of curing the disease.
Fresh flower mushroom is not easily preserved, and for being processed into the comprehensive utilization that flower mushroom soft sweets can realize flower mushroom raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution flower mushroom is not easily preserved, a kind of processing method of flower mushroom soft sweets is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing method of flower mushroom soft sweets, it is characterized in that: the raw material of employing is flower mushroom mud 35kg, river white sugar 20kg, starch syrup 22kg, pectin 2.3kg, citric acid 0.15kg, food coloring, essence are appropriate, major processing steps is for choosing flower mushroom → go handle → clean → precook → smash mud → infusion → cooling → shaping → dry, and concrete operation step is:
(1) preparation of flower mushroom mud: select natural colour fresh flower mushroom, eliminate mushroom handle and foreign material with stainless steel knife, clean with tap water, pull out and drain away the water, put in 0.1% citric acid boiling water the 15min that precooks; Pre-well-done flower mushroom picked up rapidly and uses flowing water rinsing to cool, draining away the water; The flower mushroom drained the water is pounded pureed in tissue mashing machine, for subsequent use;
(2) pectin slurry preparation: pectin is placed in water and soaks 3-5h, the ratio of pectin and water is 1:8, together with soak water heat, make it dissolve achievement rubber cement, and with heat preservation for standby use in 75 DEG C of water-baths;
(3) change sugar, filter, stir off: be mixed in heating kettle by river white sugar, starch syrup, appropriate water, raised temperature makes it all dissolve, filtered by 6 layers of nylon cloth while hot, make temperature of charge reach 108 DEG C in heating infusion;
(4) be in harmonious proportion, cool: pectin slurry and flower mushroom mud are added in the liquid glucose endured uniformly, continues heating, reach 112 DEG C to temperature of charge, from fire, after being cooled to 60 DEG C, add citric acid, then add lemon yellow pigment, vanilla, be in harmonious proportion even;
(5) shaping, dry: poured into by deployed massecuite clean and be wiped with on the cooler pan of refined oil, thickness 2cm, and the In Shade 16h that congeals, after cooled and solidified gelation shape, then be cut into stick with stainless steel knife by specification; Separately get the starch mixing of Icing Sugar and shortening, spread and mix on the sugar segmented, be then placed on treucher at a certain distance, send in the drying room of 55 DEG C and carry out drying, make its moisture drop to 12%;
(6) pack: after cooling completely, be packaged into finished product in soft sweets form pillow packs machine, warehouse-in.
Beneficial effect: product of the present invention is fragrant and sweet agreeable to the taste, mouthfeel is pliable and tough and chew strength, and matter is tender delicious, nutritious, with the fragrant of flower mushroom; This product is conducive to regulating human metabolism, delays senility, and instant, also there is effect of cancer-resisting.
Detailed description of the invention
Embodiment 1
:
A processing method for flower mushroom soft sweets, concrete operation step is:
(1) preparation of flower mushroom mud: select natural colour fresh flower mushroom, phoenix-tail mushroom and pleurotus eryngii, eliminate mushroom handle and foreign material with stainless steel knife, clean with tap water, pull out and drain away the water, put in 0.25% citric acid boiling water the 30min that precooks; Pre-well-done mushroom body picked up rapidly and uses flowing water rinsing to cool, draining away the water; The mushroom body drained the water is pounded pureed in tissue mashing machine, for subsequent use;
(2) agar slurry preparation: agar is placed in water and soaks 6h, the ratio of pectin and water is 1:6, together with immersion water heating, make its dissolve into agar starch, and with heat preservation for standby use in 65 DEG C of water-baths;
(3) change sugar, filter, stir off: be mixed in heating kettle by maltose, HFCS, appropriate water, raised temperature makes it all dissolve, while hot by 3 layers of filtered through gauze, make temperature of charge reach 115 DEG C in heating infusion;
(4) be in harmonious proportion, cool: agar slurry and flower mushroom mud are added in the liquid glucose endured uniformly, continues heating, reach 108 DEG C to temperature of charge, from fire, after being cooled to 45 DEG C, add malic acid, then add lemon yellow pigment, strawberry essence, be in harmonious proportion even;
(5) shaping, dry: poured into by deployed massecuite clean and be wiped with on the cooler pan of vegetable oil, thickness 1.5cm, and the In Shade 12h that congeals, after cooled and solidified gelation shape, then be cut into stick with stainless steel knife by specification; Separately get the cornstarch mixing of sesame Icing Sugar and shortening, spread and mix on the sugar segmented, be then placed on treucher at a certain distance, send in the drying room of 70 DEG C and carry out drying, make its moisture drop to 20%;
(6) pack: after cooling completely, be packaged into finished product in soft sweets form pillow packs machine, warehouse-in.
Embodiment 2
:
A processing method for flower mushroom soft sweets, concrete operation step is:
(1) preparation of flower mushroom mud: select natural colour fresh flower mushroom, peeling Chinese yam, eliminate mushroom handle and foreign material with stainless steel knife, clean with tap water, pull out and drain away the water, put in 0.25% vitamin C boiling water the 30min that precooks; Pre-well-done flower mushroom, Chinese yam are picked up rapidly and use flowing water rinsing to cool, drains away the water; The flower mushroom drained the water, Chinese yam are pounded pureed in tissue mashing machine, for subsequent use;
(2) preparation of OK a karaoke club rubber cement: carragheen is placed in water and soaks 8h, the ratio of pectin and water is 1:9, together with immersion water heat, make it dissolve into OK a karaoke club rubber cement, and with heat preservation for standby use in 65 DEG C of water-baths;
(3) change sugar, filter, stir off: be mixed in heating kettle by glucose, stevia rebaudianum syrup, appropriate water, raised temperature makes it all dissolve, while hot by 8 layers of filtered through gauze, make temperature of charge reach 102 DEG C in heating infusion;
(4) be in harmonious proportion, cool: OK a karaoke club rubber cement and flower mushroom mud are added in the liquid glucose endured uniformly, continue heating, reach 108 DEG C to temperature of charge, from fire, after being cooled to 45 DEG C, add citric acid, then add lemon yellow pigment, cream jasmin france, be in harmonious proportion evenly;
(5) shaping, dry: poured into by deployed massecuite clean and be wiped with on the cooler pan of refined oil, thickness 0.8cm, and the In Shade 20h that congeals, after cooled and solidified gelation shape, then be cut into stick with stainless steel knife by specification; Separately get the Fructus Hordei Germinatus starch mixing of albumen powder and shortening, spread and mix on the sugar segmented, be then placed on treucher at a certain distance, send in the drying room of 70 DEG C and carry out drying, make its moisture drop to 18%;
(6) pack: after cooling completely, be packaged into finished product in soft sweets form pillow packs machine, warehouse-in.
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 method of flower mushroom soft sweets, it is characterized in that: the raw material of employing is flower mushroom mud 35kg, river white sugar 20kg, starch syrup 22kg, pectin 2.3kg, citric acid 0.15kg, food coloring, essence are appropriate, major processing steps is for choosing flower mushroom → go handle → clean → precook → smash mud → infusion → cooling → shaping → dry, and concrete operation step is:
(1) preparation of flower mushroom mud: select natural colour fresh flower mushroom, eliminate mushroom handle and foreign material with stainless steel knife, clean with tap water, pull out and drain away the water, put in 0.1% citric acid boiling water the 15min that precooks; Pre-well-done flower mushroom picked up rapidly and uses flowing water rinsing to cool, draining away the water; The flower mushroom drained the water is pounded pureed in tissue mashing machine, for subsequent use;
(2) pectin slurry preparation: pectin is placed in water and soaks 3-5h, the ratio of pectin and water is 1:8, together with soak water heat, make it dissolve achievement rubber cement, and with heat preservation for standby use in 75 DEG C of water-baths;
(3) change sugar, filter, stir off: be mixed in heating kettle by river white sugar, starch syrup, appropriate water, raised temperature makes it all dissolve, filtered by 6 layers of nylon cloth while hot, make temperature of charge reach 108 DEG C in heating infusion;
(4) be in harmonious proportion, cool: pectin slurry and flower mushroom mud are added in the liquid glucose endured uniformly, continues heating, reach 112 DEG C to temperature of charge, from fire, after being cooled to 60 DEG C, add citric acid, then add lemon yellow pigment, vanilla, be in harmonious proportion even;
(5) shaping, dry: poured into by deployed massecuite clean and be wiped with on the cooler pan of refined oil, thickness 2cm, and the In Shade 16h that congeals, after cooled and solidified gelation shape, then be cut into stick with stainless steel knife by specification; Separately get the starch mixing of Icing Sugar and shortening, spread and mix on the sugar segmented, be then placed on treucher at a certain distance, send in the drying room of 55 DEG C and carry out drying, make its moisture drop to 12%;
(6) pack: after cooling completely, be packaged into finished product in soft sweets form pillow packs machine, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510441380.7A CN104996700A (en) | 2015-07-25 | 2015-07-25 | Flower mushroom soft sweet processing method |
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| CN201510441380.7A CN104996700A (en) | 2015-07-25 | 2015-07-25 | Flower mushroom soft sweet processing method |
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| CN201510441380.7A Pending CN104996700A (en) | 2015-07-25 | 2015-07-25 | Flower mushroom soft sweet processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265720A (en) * | 2015-10-31 | 2016-01-27 | 韩浩 | Processing method of straw mushroom health care soft sweets |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027161A (en) * | 2011-09-29 | 2013-04-10 | 天津开尔农业科技有限公司 | Polybasic sugar alcohol and mushroom soft sweet, and its production method |
| CN104757237A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production process of sugared flower mushroom |
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2015
- 2015-07-25 CN CN201510441380.7A patent/CN104996700A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027161A (en) * | 2011-09-29 | 2013-04-10 | 天津开尔农业科技有限公司 | Polybasic sugar alcohol and mushroom soft sweet, and its production method |
| CN104757237A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production process of sugared flower mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步赢利-蔬菜卷》", 31 January 2009, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265720A (en) * | 2015-10-31 | 2016-01-27 | 韩浩 | Processing method of straw mushroom health care soft sweets |
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Application publication date: 20151028 |