CN111728076A - Method for making tremella candies - Google Patents
Method for making tremella candies Download PDFInfo
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- CN111728076A CN111728076A CN202010634053.4A CN202010634053A CN111728076A CN 111728076 A CN111728076 A CN 111728076A CN 202010634053 A CN202010634053 A CN 202010634053A CN 111728076 A CN111728076 A CN 111728076A
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Classifications
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- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for making tremella candies, which comprises the following operations: s1, a formula, 3-5 parts of peanut skin, 40-50 parts of Chinese yam, 20-30 parts of tremella, 10-20 parts of white granulated sugar, 2-4 parts of pectin, 2.5-4.2 parts of lily and 3.1-4.5 parts of orange peel; and S2, processing ingredients, namely processing the peanut skin, the lily and the orange peel into fine powder in a grinder, sieving the fine powder by a 100-mesh sieve, adding 8 times of water, decocting for 10 minutes, cooling and filtering for later use. According to the manufacturing method of the tremella fuciformis candy, the red peanut coats, the Chinese yam and the tremella fuciformis are processed, and the lily bulb and the orange peel are used for adjusting the taste of the tremella fuciformis candy, so that the tremella fuciformis candy has the effects of nourishing qi, enriching blood, promoting digestion and absorption of spleen and stomach, enhancing the immunity, and meanwhile is fragrant and fine in taste, sour, sweet, delicious, elastic and not sticky to teeth, has a health-care function and is convenient.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a tremella candy.
Background
The tremella fuciformis is rich in nutrition, delicious in eating, high in edible value and also a recognized medicinal fungus with high medicinal value, has the effects of strengthening essence, tonifying kidney, moistening intestines, benefiting stomach, tonifying qi, regulating blood, strengthening heart, strengthening body, tonifying brain, refreshing, beautifying, tendering skin and prolonging life, can improve the detoxifying capacity of liver and protect the liver function, can enhance the immunity of an organism to tumor, can enhance the tolerance of a tumor patient to radiotherapy and chemotherapy, can nourish, promote the secretion of saliva or body fluid, moisten lung, nourish stomach, tonify lung, tonify qi, lead cough due to asthenia, bloody sputum, little saliva and thirst, weakness after illness and short breath and hypodynamia.
With the gradual and deep research of tremella in the aspect of health care, the main active ingredient in tremella is found to be tremella polysaccharide which has the effects of resisting tumor, regulating immunity, resisting oxidation, aging, reducing blood sugar and blood fat, and the like, and the tremella polysaccharide has certain viscosity, so that the tremella polysaccharide is used for developing portable functional food with a health care function through various auxiliary materials.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of a tremella candy, which has a health-care function and is convenient to eat.
The invention provides the following technical scheme: a method for making tremella candies comprises the following operations:
s1 formula
3-5 parts of peanut skin, 40-50 parts of Chinese yam, 20-30 parts of tremella, 10-20 parts of white granulated sugar, 2-4 parts of pectin, 2.5-4.2 parts of lily and 3.1-4.5 parts of orange peel;
s2, processing the ingredients
Processing peanut skin, lily and orange peel into fine powder in a grinder, sieving the fine powder with a 100-mesh sieve, adding 8 times of water, decocting for 10 minutes, and then cooling and filtering for later use;
s3 processing rhizoma Dioscoreae and Tremella
Peeling the cleaned Chinese yam, cutting into blocks, putting the Chinese yam blocks into a soaking pool with ascorbic acid solution for color protection, taking out the Chinese yam blocks, putting the Chinese yam blocks into 1 time of hot water for boiling for 10 minutes, taking out the Chinese yam blocks for pulping, cooling the obtained Chinese yam pulp to below 40 ℃ for later use, cleaning tremella, adding 4 times of water, steaming the tremella until the tremella is in a glue state, removing yellow hard knots, cooling the obtained tremella pulp to below 40 ℃ for later use, uniformly mixing the Chinese yam pulp and the tremella pulp, and preparing uniform and fine Chinese yam tremella pulp for later use;
s4, decocting sugar
Mixing white granulated sugar and pectin uniformly, putting into a sugar boiling pot with a stirrer, adding warm water, boiling while stirring, heating to boil, continuously heating for about 1 minute, adding water obtained by boiling peanut red skin, lily and orange peel, continuously boiling while stirring, adding Chinese yam and tremella pulp after a moment, boiling while stirring for 20 minutes;
s5, shaping
Guiding the cooked product into a mold, cooling, condensing and molding, taking out the condensed soft sweets from the mold, drying, mixing with granulated sugar particles, drying, cooling to room temperature, and packaging with edible rice paper to obtain the finished product.
Preferably, the temperature is controlled to be 80-90 ℃ during the cooking process in S2.
Preferably, the concentration of the ascorbic acid solution in the soaking tank in S3 is 0.2%, and the soaking time is 15-20 minutes.
Preferably, the boiling temperature of the sugar cooker in S4 is controlled to be about 108 ℃.
Preferably, in S4, the concentration of the sugar solution is observed by dipping the sugar solution with chopsticks, and when the sugar solution flows down from the chopsticks, the sugar solution is not easily broken, and the boiling is stopped.
Preferably, the fondant is taken out of the mold in S5, and then dried in an oven at 35 deg.C for 6 hours to control the moisture content to 8%.
Compared with the prior art, the invention has the following beneficial effects:
the peanut skin is a byproduct of peanuts and is reddish brown membranous substance, can inhibit the dissolution of fibrin, increase the content of platelets, improve the quality of the platelets, improve the defects of blood coagulation factors, strengthen the contraction function of capillary vessels and promote the hematopoietic function of bone marrow, and is a good medicine which can generate blood and stop bleeding;
the Chinese yam contains amylase, polyphenol oxidase and other substances, is beneficial to the digestive absorption function of spleen and stomach, does not contain fat, contains mucin which can prevent the fat deposition of cardiovascular system and prevent the premature hardening of artery, and the combination of the mucopolysaccharide substance in the Chinese yam and inorganic salt can form bone and make cartilage have certain elasticity;
tremella is also a good tonic medicine, is characterized by moistening without greasy stagnation, has the functions of invigorating spleen and promoting appetite, tonifying qi and clearing intestine, promoting sleep and invigorating stomach, tonifying brain, nourishing yin and clearing heat, and moistening dryness, and is a good tonic for patients with yin deficiency and fire excess and not subjected to warm nourishing by ginseng antler and other warm diseases. Tremella is rich in natural colloid, and has effects of nourishing yin, moistening skin, and eliminating facial chloasma and freckle after long-term administration. Tremella is a weight-reducing food containing dietary fiber, and its dietary fiber can promote gastrointestinal peristalsis and reduce fat absorption;
according to the manufacturing method of the tremella fuciformis candy, the red peanut coats, the Chinese yam and the tremella fuciformis are processed, and the lily bulb and the orange peel are used for adjusting the taste of the tremella fuciformis candy, so that the tremella fuciformis candy has the effects of nourishing qi, enriching blood, promoting digestion and absorption of spleen and stomach, enhancing the immunity, and meanwhile is fragrant and fine in taste, sour, sweet, delicious, elastic and not sticky to teeth, has a health-care function and is convenient.
Detailed Description
All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for making tremella candies comprises the following operations:
s1 formula
3 parts of peanut skin, 40 parts of Chinese yam, 20 parts of tremella, 10 parts of white granulated sugar, 2 parts of pectin, 2.5 parts of lily and 3.1 parts of orange peel;
s2, processing the ingredients
Processing peanut skin, lily and orange peel into fine powder in a grinder, sieving the fine powder with a 100-mesh sieve, adding 8 times of water, decocting for 10 minutes at 80-90 ℃ in the decocting process, and cooling and filtering for later use;
s3 processing rhizoma Dioscoreae and Tremella
Peeling the cleaned Chinese yam, cutting into blocks, putting the Chinese yam blocks into a soaking pool with an ascorbic acid solution for color protection, wherein the concentration of the ascorbic acid solution in the soaking pool is 0.2%, the soaking time is 15-20 minutes, taking out the Chinese yam blocks, putting the Chinese yam blocks into 1 time of hot water, decocting for 10 minutes, taking out the Chinese yam blocks, pulping to obtain Chinese yam pulp, cooling to below 40 ℃ for later use, cleaning the white fungus, adding 4 times of water, steaming to form a glue solution, removing yellow hard knots, cooling the obtained white fungus pulp to below 40 ℃ for later use, uniformly mixing the Chinese yam pulp and the white fungus pulp, and preparing into uniform and fine Chinese yam white fungus pulp for later use;
s4, decocting sugar
Mixing white granulated sugar and pectin uniformly, putting the mixture into a sugar boiling pot with a stirrer, adding warm water, boiling while stirring, heating to boiling, continuously heating for about 1 minute, adding water for boiling peanut red skin, lily and orange peel, continuously boiling while stirring, controlling the boiling temperature of the sugar boiling pot to be about 108 ℃, adding Chinese yam and tremella pulp after a moment, boiling while stirring for 20 minutes, dipping chopsticks to take sugar liquor to observe the concentration of the sugar liquor, and stopping boiling when the sugar liquor flows down from the chopsticks to form a thin sugar strip which is not easy to break;
s5, shaping
And (3) guiding the cooked product into a mold, cooling, condensing and molding, taking the solidified soft sweets out of the mold, drying, mixing with granulated sugar particles, drying again, putting into an oven for drying at 35 ℃ for 6 hours to control the water content to be 8%, cooling to room temperature after drying, and packaging with edible rice paper to obtain the finished product.
Example 2
A method for making tremella candies comprises the following operations:
s1 formula
5 parts of peanut skin, 50 parts of Chinese yam, 30 parts of tremella, 20 parts of white granulated sugar, 4 parts of pectin, 4.2 parts of lily and 4.5 parts of orange peel;
s2, processing the ingredients
Processing peanut skin, lily and orange peel into fine powder in a grinder, sieving the fine powder with a 100-mesh sieve, adding 8 times of water, decocting for 10 minutes at 80-90 ℃ in the decocting process, and cooling and filtering for later use;
s3 processing rhizoma Dioscoreae and Tremella
Peeling the cleaned Chinese yam, cutting into blocks, putting the Chinese yam blocks into a soaking pool with an ascorbic acid solution for color protection, wherein the concentration of the ascorbic acid solution in the soaking pool is 0.2%, the soaking time is 15-20 minutes, taking out the Chinese yam blocks, putting the Chinese yam blocks into 1 time of hot water, decocting for 10 minutes, taking out the Chinese yam blocks, pulping to obtain Chinese yam pulp, cooling to below 40 ℃ for later use, cleaning the white fungus, adding 4 times of water, steaming to form a glue solution, removing yellow hard knots, cooling the obtained white fungus pulp to below 40 ℃ for later use, uniformly mixing the Chinese yam pulp and the white fungus pulp, and preparing into uniform and fine Chinese yam white fungus pulp for later use;
s4, decocting sugar
Mixing white granulated sugar and pectin uniformly, putting the mixture into a sugar boiling pot with a stirrer, adding warm water, boiling while stirring, heating to boiling, continuously heating for about 1 minute, adding water for boiling peanut red skin, lily and orange peel, continuously boiling while stirring, controlling the boiling temperature of the sugar boiling pot to be about 108 ℃, adding Chinese yam and tremella pulp after a moment, boiling while stirring for 20 minutes, dipping chopsticks to take sugar liquor to observe the concentration of the sugar liquor, and stopping boiling when the sugar liquor flows down from the chopsticks to form a thin sugar strip which is not easy to break;
s5, shaping
And (3) guiding the cooked product into a mold, cooling, condensing and molding, taking the solidified soft sweets out of the mold, drying, mixing with granulated sugar particles, drying again, putting into an oven for drying at 35 ℃ for 6 hours to control the water content to be 8%, cooling to room temperature after drying, and packaging with edible rice paper to obtain the finished product.
Example 3
A method for making tremella candies comprises the following operations:
s1 formula
4 parts of peanut red skin, 45 parts of Chinese yam, 25 parts of tremella, 15 parts of white granulated sugar, 3 parts of pectin, 3.3 parts of lily and 3.9 parts of orange peel;
s2, processing the ingredients
Processing peanut skin, lily and orange peel into fine powder in a grinder, sieving the fine powder with a 100-mesh sieve, adding 8 times of water, decocting for 10 minutes at 80-90 ℃ in the decocting process, and cooling and filtering for later use;
s3 processing rhizoma Dioscoreae and Tremella
Peeling the cleaned Chinese yam, cutting into blocks, putting the Chinese yam blocks into a soaking pool with an ascorbic acid solution for color protection, wherein the concentration of the ascorbic acid solution in the soaking pool is 0.2%, the soaking time is 15-20 minutes, taking out the Chinese yam blocks, putting the Chinese yam blocks into 1 time of hot water, decocting for 10 minutes, taking out the Chinese yam blocks, pulping to obtain Chinese yam pulp, cooling to below 40 ℃ for later use, cleaning the white fungus, adding 4 times of water, steaming to form a glue solution, removing yellow hard knots, cooling the obtained white fungus pulp to below 40 ℃ for later use, uniformly mixing the Chinese yam pulp and the white fungus pulp, and preparing into uniform and fine Chinese yam white fungus pulp for later use;
s4, decocting sugar
Mixing white granulated sugar and pectin uniformly, putting the mixture into a sugar boiling pot with a stirrer, adding warm water, boiling while stirring, heating to boiling, continuously heating for about 1 minute, adding water for boiling peanut red skin, lily and orange peel, continuously boiling while stirring, controlling the boiling temperature of the sugar boiling pot to be about 108 ℃, adding Chinese yam and tremella pulp after a moment, boiling while stirring for 20 minutes, dipping chopsticks to take sugar liquor to observe the concentration of the sugar liquor, and stopping boiling when the sugar liquor flows down from the chopsticks to form a thin sugar strip which is not easy to break;
s5, shaping
And (3) guiding the cooked product into a mold, cooling, condensing and molding, taking the solidified soft sweets out of the mold, drying, mixing with granulated sugar particles, drying again, putting into an oven for drying at 35 ℃ for 6 hours to control the water content to be 8%, cooling to room temperature after drying, and packaging with edible rice paper to obtain the finished product.
The above embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and the scope of the present invention is defined by the claims. Various modifications and equivalents may be made by those skilled in the art within the spirit and scope of the present invention, and such modifications and equivalents should also be considered as falling within the scope of the present invention.
Claims (6)
1. A manufacturing method of a tremella candy is characterized by comprising the following operations:
s1 formula
3-5 parts of peanut skin, 40-50 parts of Chinese yam, 20-30 parts of tremella, 10-20 parts of white granulated sugar, 2-4 parts of pectin, 2.5-4.2 parts of lily and 3.1-4.5 parts of orange peel;
s2, processing the ingredients
Processing peanut skin, lily and orange peel into fine powder in a grinder, sieving the fine powder with a 100-mesh sieve, adding 8 times of water, decocting for 10 minutes, and then cooling and filtering for later use;
s3 processing rhizoma Dioscoreae and Tremella
Peeling the cleaned Chinese yam, cutting into blocks, putting the Chinese yam blocks into a soaking pool with ascorbic acid solution for color protection, taking out the Chinese yam blocks, putting the Chinese yam blocks into 1 time of hot water for boiling for 10 minutes, taking out the Chinese yam blocks for pulping, cooling the obtained Chinese yam pulp to below 40 ℃ for later use, cleaning tremella, adding 4 times of water, steaming the tremella until the tremella is in a glue state, removing yellow hard knots, cooling the obtained tremella pulp to below 40 ℃ for later use, uniformly mixing the Chinese yam pulp and the tremella pulp, and preparing uniform and fine Chinese yam tremella pulp for later use;
s4, decocting sugar
Mixing white granulated sugar and pectin uniformly, putting into a sugar boiling pot with a stirrer, adding warm water, boiling while stirring, heating to boil, continuously heating for about 1 minute, adding water obtained by boiling peanut red skin, lily and orange peel, continuously boiling while stirring, adding Chinese yam and tremella pulp after a moment, boiling while stirring for 20 minutes;
s5, shaping
Guiding the cooked product into a mold, cooling, condensing and molding, taking out the condensed soft sweets from the mold, drying, mixing with granulated sugar particles, drying, cooling to room temperature, and packaging with edible rice paper to obtain the finished product.
2. The method for making the tremella fuciformis candy as claimed in claim 1, wherein the method comprises the following steps: in the process of decocting in S2, the temperature should be controlled at 80-90 deg.C.
3. The method for making the tremella fuciformis candy as claimed in claim 1, wherein the method comprises the following steps: the concentration of the ascorbic acid solution in the soaking pool in S3 is 0.2%, and the soaking time is 15-20 minutes.
4. The method for making the tremella fuciformis candy as claimed in claim 1, wherein the method comprises the following steps: in S4, the boiling temperature of the sugar boiling pot is controlled to be about 108 ℃.
5. The method for making the tremella fuciformis candy as claimed in claim 1, wherein the method comprises the following steps: in S4, the concentration of the sugar solution is observed by dipping the chopsticks, and when the sugar solution flows down from the chopsticks to form a thin sugar strip which is not easy to break, the boiling is stopped.
6. The method for making the tremella fuciformis candy as claimed in claim 1, wherein the method comprises the following steps: and S5, taking the soft candy out of the mold, and drying in an oven at 35 deg.C for 6 hr to control the water content to 8%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010634053.4A CN111728076A (en) | 2020-07-02 | 2020-07-02 | Method for making tremella candies |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010634053.4A CN111728076A (en) | 2020-07-02 | 2020-07-02 | Method for making tremella candies |
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| CN111728076A true CN111728076A (en) | 2020-10-02 |
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| CN202010634053.4A Pending CN111728076A (en) | 2020-07-02 | 2020-07-02 | Method for making tremella candies |
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| 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 |
| CN106720854A (en) * | 2016-11-16 | 2017-05-31 | 安徽四平食品开发有限责任公司 | A kind of white fungus ginger orange peel soft sweets and preparation method thereof |
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Patent Citations (2)
| 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 |
| CN106720854A (en) * | 2016-11-16 | 2017-05-31 | 安徽四平食品开发有限责任公司 | A kind of white fungus ginger orange peel soft sweets and preparation method thereof |
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Application publication date: 20201002 |