CN107183289A - The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets - Google Patents

The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets Download PDF

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Publication number
CN107183289A
CN107183289A CN201710366216.3A CN201710366216A CN107183289A CN 107183289 A CN107183289 A CN 107183289A CN 201710366216 A CN201710366216 A CN 201710366216A CN 107183289 A CN107183289 A CN 107183289A
Authority
CN
China
Prior art keywords
pachyrhizus
milk
soft sweets
sauce
raw material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710366216.3A
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Chinese (zh)
Inventor
邱冬梅
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fujian Liancheng Jianercong Food Co Ltd
Original Assignee
Fujian Liancheng Jianercong Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fujian Liancheng Jianercong Food Co Ltd filed Critical Fujian Liancheng Jianercong Food Co Ltd
Priority to CN201710366216.3A priority Critical patent/CN107183289A/en
Publication of CN107183289A publication Critical patent/CN107183289A/en
Pending legal-status Critical Current

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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
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth 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)
  • Dairy Products (AREA)

Abstract

The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets, raw material composition include maltose 35 40%, white granulated sugar 25 30%, Liancheng red heart pachyrhizus sauce 15 25%, fried flour 5 10%, lard 2 5%, milk powder 1 2%, cream 0.3 0.5%, vanilla flavour concentrate 0.03 0.05% by weight percentage；Manufacture craft includes：Pachyrhizus sauce is made, stirs off and starches and allotment and shaping.The present invention is using the pachyrhizus sauce that is made by Liancheng red heart pachyrhizus as main material, it is aided with milk powder, cream, lard again to embody in the form of soft sweets, not only have color and luster deep yellow, opaque, quality glossy and strong milk taste and pachyrhizus taste, the nutrition for being described as " white blood " and the exclusive trace element of Liancheng pachyrhizus are further comprises, is the peculiar good merchantable brand with local characteristic in soft sweets.

Description

The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets
Technical field
The present invention relates to a kind of pachyrhizus soft sweets, the raw material of more particularly to a kind of milk pachyrhizus soft sweets is constituted and manufacture craft, Belong to food industrial technical field.
Background technology
Milk is one of most ancient natural drink, is described as " white blood ", the importance to human body is well imagined.Ox Milk is extruded from female milk cattle as its name suggests.In country variant, milk, which also divides, different grades.It is most general at present Time be full-cream, low fat and skim milk, the additive of milk is also quite a lot of on the market, such as high-calcium low-fat milk, wherein just increase Add calcareous.
Sweet potato is in itself low caloric products and contains abundant glue polysaccharide, it is possible to increase the immunity of human body, and in people It is not easy to be converted into fat in vivo, adds the dietary fibre rich of sweet potato in itself, also containing abundant vitamin and microelement, Therefore eat sweet potato not only can toxin-expelling and face nourishing, the probability of happening of reduction intestinal cancer, moreover it is possible to lose weight, be very good to human body more. Because the special soil climate environment in Liancheng and the late Qing Dynasty pass on the special inoculation method in several generations so far, Liancheng sweet potato produced is potato Outstanding person in class simultaneously contains exclusive trace element.
The content of the invention
In order to provide a kind of food with local characteristic, the nutrition and health care for being full of strong milk taste and pachyrhizus taste to market, The present invention discloses the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets.
The technical solution adopted in the present invention is：The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets, raw material group Into by weight percentage including maltose 35-40%, white granulated sugar 25-30%, Liancheng red heart pachyrhizus sauce 15-25%, fried flour 5-10%, pig Oily 2-5%, milk powder 1-2%, cream 0.3-0.5%, vanilla flavour concentrate 0.03-0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon, Then cultivated land melon and water are put into pug in cultivated land melon/water=8/2-7.5/2.5 ratio and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, held after filtering Continue and fried flour is added by strainer in the case of quick stirring when being heated to 123-127 DEG C, added after stirring evenly after lard, cream It is heated to drastically being boiled into after high temperature syrup and ceases fire；
（3）, allotment and be molded：High temperature syrup is carried out to add milk powder, vanilla flavour concentrate while slow stirring pin bubble, stirring is cooled to Pachyrhizus sauce is added at 90-100 °C and stirs evenly into pachyrhizus syrup, slurry takes the dish out of the pot, through paving, cooling down, rolling pressure, stripping and slicing, be packaged as The finished product storage of milk pachyrhizus soft sweets.
Lard uses the edible lard of one-level for meeting GB/T8937-88 standards.
Milk powder uses whole milk powder, and cream uses animal cream.
The beneficial effects of the invention are as follows：The present invention is using Liancheng red heart pachyrhizus sauce as main material, then is aided with milk powder, cream, pig Oil is embodied in the form of soft sweets, quality glossy and strong milk taste and pachyrhizus taste deep yellow, opaque with color and luster, in being soft sweets Peculiar good merchantable brand with local characteristic.
Embodiment
Embodiment 1：
The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets of the present invention, raw material composition include by weight percentage：It is former Material composition includes maltose 40%, white granulated sugar 27%, Liancheng red heart pachyrhizus sauce 20%, fried flour 8%, lard 3%, milk by weight percentage Powder 1.5%, cream 0.5%, vanilla flavour concentrate 0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon, Then cultivated land melon and water are put into pug in the ratio of cultivated land melon/water=8/2 and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, pass through filter screen When using big fire continuous heating to 124 DEG C after filtering, fried flour is added by rapid disperse by strainer in the case of quick stirring The malt sugar being added in pot in, add lard, cream after then stirring, then big fire is heated to syrup in pot drastically Switch to small fire after boiling；
（3）, allotment and be molded：High temperature syrup is slowly stirred using bamboo pulp and is broken up the bubble in syrup, is then added Milk powder, vanilla flavour concentrate, when continuing stirring and allowing the syrup to be cooled to 95 °C, add pachyrhizus sauce and continue to be stirred to and is mixed into pachyrhizus soft sweets Slurry, then slurry take the dish out of the pot, pave cooling on platform making, can roll press in the case of roll and be pressed into a square shape, then stripping and slicing, It is packaged as finished product storage.
Embodiment 2：The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets of the present invention, raw material composition by weight hundred Ratio is divided to include：Raw material composition includes maltose 40%, white granulated sugar 25%, Liancheng red heart pachyrhizus sauce 21%, fried flour by weight percentage 10%th, lard 2%, milk powder 1.5%, cream 0.5%, vanilla flavour concentrate 0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon, Then cultivated land melon and water are put into pug in cultivated land melon/water=7.5/2.5 ratio and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, pass through filter screen When using big fire continuous heating to 126 DEG C after filtering, fried flour is added by rapid disperse by strainer in the case of quick stirring The malt sugar being added in pot in, add lard, cream after then stirring, then big fire is heated to syrup in pot drastically Switch to small fire after boiling；
（3）, allotment and be molded：High temperature syrup is slowly stirred using bamboo pulp and is broken up the bubble in syrup, is then added Milk powder, vanilla flavour concentrate, when continuing stirring and allowing the syrup to be cooled to 97 °C, add pachyrhizus sauce and continue to be stirred to and is mixed into pachyrhizus soft sweets Slurry, then slurry take the dish out of the pot, pave cooling on platform making, can roll press in the case of roll and be pressed into a square shape, then stripping and slicing, It is packaged as finished product storage.
The present invention using the pachyrhizus sauce that is made by Liancheng red heart pachyrhizus as main material, then be aided with milk powder, cream, lard with The form of soft sweets embodies, and not only deep yellow, opaque with color and luster, quality glossy and strong milk taste and pachyrhizus taste further comprises Nutrition and the exclusive trace element of Liancheng pachyrhizus of " white blood " are described as, is having a distinctive style with local characteristic in soft sweets Good merchantable brand.

Claims (3)

1. the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets, it is characterized in that：The raw material of described milk pachyrhizus soft sweets Composition by weight percentage include maltose 35-40%, white granulated sugar 25-30%, Liancheng red heart pachyrhizus sauce 15-25%, fried flour 5-10%, Lard 2-5%, milk powder 1-2%, cream 0.3-0.5%, vanilla flavour concentrate 0.03-0.05%；Manufacture craft includes：
（1）, make pachyrhizus sauce：Take fresh Liancheng selenium-rich red heart pachyrhizus clean, peeling stripping and slicing after enter food steamer boiling be cultivated land melon, Then cultivated land melon and water are put into pug in cultivated land melon/water=8/2-7.5/2.5 ratio and is pounded pachyrhizus sauce；
（2）, stir off slurry：Stirred after white granulated sugar, maltose are mixed in sugar boiler with water, be heated to dissolving completely, held after filtering Continue and fried flour is added by strainer in the case of quick stirring when being heated to 123-127 DEG C, added after stirring evenly after lard, cream It is heated to drastically being boiled into after high temperature syrup and ceases fire；
（3）, allotment and be molded：High temperature syrup is carried out to add milk powder, vanilla flavour concentrate while slow stirring pin bubble, stirring is cooled to Pachyrhizus sauce is added at 90-100 °C and stirs evenly into pachyrhizus syrup, slurry takes the dish out of the pot, through paving, cooling down, rolling pressure, stripping and slicing, be packaged as The finished product storage of milk pachyrhizus soft sweets.
2. the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets according to claim 1, it is characterized in that：Described Lard uses the edible lard of one-level for meeting GB/T8937-88 standards.
3. the raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets according to claim 1, it is characterized in that：Described Milk powder uses whole milk powder, and described cream uses animal cream.
CN201710366216.3A 2017-05-23 2017-05-23 The raw material composition and manufacture craft of a kind of milk pachyrhizus soft sweets Pending CN107183289A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109105425A (en) * 2018-08-22 2019-01-01 新疆农业科学院农产品贮藏加工研究所 A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof
CN109430491A (en) * 2018-10-09 2019-03-08 龙岩市梅朵朵食品有限公司 A kind of preparation process of ginger soft sweets

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349145A (en) * 2013-07-31 2013-10-16 连城县福农食品有限公司 Preparation method of hard candy taking sweet potato as main raw material
CN104705466A (en) * 2015-02-10 2015-06-17 贵州省紫薏生物科技有限责任公司 Purple sweet potato creamy candy and preparation method thereof
CN105961799A (en) * 2016-05-21 2016-09-28 黄振忠 Processing method of purple sweet potato-flavor soft sweets

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349145A (en) * 2013-07-31 2013-10-16 连城县福农食品有限公司 Preparation method of hard candy taking sweet potato as main raw material
CN104705466A (en) * 2015-02-10 2015-06-17 贵州省紫薏生物科技有限责任公司 Purple sweet potato creamy candy and preparation method thereof
CN105961799A (en) * 2016-05-21 2016-09-28 黄振忠 Processing method of purple sweet potato-flavor soft sweets

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
何丽梅主编: "《休闲食品配方与制作》", 31 January 2000, 中国轻工业出版社 *
刘宝家等编: "《食品加工技术、工艺和配方大全续集2下》", 30 November 1995, 科学技术文献出版社 *
王长远主编: "《食品卫生检验》", 31 July 2015, 哈尔滨工程大学出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109105425A (en) * 2018-08-22 2019-01-01 新疆农业科学院农产品贮藏加工研究所 A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof
CN109430491A (en) * 2018-10-09 2019-03-08 龙岩市梅朵朵食品有限公司 A kind of preparation process of ginger soft sweets

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Application publication date: 20170922