CN113016923A - Dragon whiskers crisp and preparation method thereof - Google Patents
Dragon whiskers crisp and preparation method thereof Download PDFInfo
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- CN113016923A CN113016923A CN202110444616.8A CN202110444616A CN113016923A CN 113016923 A CN113016923 A CN 113016923A CN 202110444616 A CN202110444616 A CN 202110444616A CN 113016923 A CN113016923 A CN 113016923A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 30
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 30
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims description 96
- 238000005491 wire drawing Methods 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 8
- 230000002087 whitening effect Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 27
- 230000008569 process Effects 0.000 description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 229930091371 Fructose Natural products 0.000 description 15
- 239000005715 Fructose Substances 0.000 description 15
- 238000012360 testing method Methods 0.000 description 14
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 7
- 238000000354 decomposition reaction Methods 0.000 description 7
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
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- 235000005985 organic acids Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- AIJULSRZWUXGPQ-UHFFFAOYSA-N Methylglyoxal Chemical compound CC(=O)C=O AIJULSRZWUXGPQ-UHFFFAOYSA-N 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000006386 neutralization reaction Methods 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 2
- MNQZXJOMYWMBOU-VKHMYHEASA-N D-glyceraldehyde Chemical compound OC[C@@H](O)C=O MNQZXJOMYWMBOU-VKHMYHEASA-N 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000019641 whiteness Nutrition 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 glucose and fructose Chemical class 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 239000013081 microcrystal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/10—Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The application relates to the field of candy cakes, in particular to a Longxu crisp and a preparation method thereof. The Longxu crisp is prepared from the following raw materials in parts by weight: white granulated sugar: 10 to 20 kg; maltose syrup: 6 to 10 kg; isomalto-oligosaccharides: 3 to 5 kilograms; water: 4 to 10 kg; pH regulator: 0.01 to 0.5 kg; plant starch: 40 to 60 kg. The Longxu crisp has finer and white sugar whiskers, and is better in taste and flavor.
Description
Technical Field
The application relates to the field of candy cakes, in particular to a Longxu crisp and a preparation method thereof.
Background
The Longxu crisp is also called as Longxu sugar, is a traditional special cake, and has a white and fine external shape and fine sugar threads, like the dragon whiskers. The traditional dragon whisker crisp takes sugar such as white granulated sugar as raw materials, the sugar is boiled into massecuite, then the massecuite is placed in cooked starch for repeated folding and stretching, the massecuite is stretched into fine sugar threads, and finally the fine sugar threads are rolled into the required shape. The taste is fine and sweet, and the tea is melted in the mouth and is popular with the public.
The thickness of sugar whiskers of the Longxu crisp is the key of the taste, and the finer the sugar whiskers, the finer the taste is. At present, the traditional massecuite is extremely easy to break in the stretching process, so that part of sugar whiskers are not stretched enough, the fineness is poor, and the taste of the Longxu crisp finished product is not improved.
Content of application
In order to increase the plasticity of the massecuite, improve the fineness of the sugar whiskers after wire drawing and improve the taste of the Longxu crisp, the application provides the Longxu crisp and the preparation method thereof.
In a first aspect, the dragon whisker crisp provided by the application adopts the following technical scheme:
the Longxu crisp is prepared from the following raw materials in parts by weight:
white granulated sugar: 10 to 20 kg;
maltose syrup: 6 to 10 kg;
isomalto-oligosaccharides: 3 to 5 kilograms;
water: 4 to 10 kg;
pH regulator: 0.01 to 0.5 kg;
plant starch: 40 to 60 kg.
In the traditional process, a white granulated sugar aqueous solution is generally used as a raw material for decocting the massecuite, and during the decocting process, the white granulated sugar is hydrolyzed to generate two types of invert sugar, namely glucose and fructose, so that the massecuite is formed. However, during the boiling process, the partially dissolved white granulated sugar can be separated out again to form crystals, so that the hydrolysis and the transformation of the massecuite are inhibited. According to the application, the maltose syrup and the isomaltooligosaccharide are added in the boiling process, so that the crystallization phenomenon in the boiling process is effectively inhibited, the conversion rate of the massecuite is effectively improved, the toughness and plasticity of the massecuite are enhanced, more fine sugar whiskers are favorably obtained, and finally, the mouth feel of the Longxu crisp is improved.
In addition, during the boiling process, the fructose obtained by conversion is further decomposed into hydroxymethyl furfural, glyceraldehyde, methylglyoxal and organic acids such as lactic acid and acetic acid. The aldehydes and organic acids can reduce the taste of the Longxu crisp, and the product contains colored substances, so that the appearance performance of the sugar whiskers is reduced. The hydrolysate of the maltose syrup and the isomalto-oligosaccharide is glucose, can cover the taste of the fructose decomposition product, reduces the color value of massecuite, and enables the mouth feel and the appearance performance of the Longxu crisp to be more excellent.
Preferably, the main material also comprises 3-8 kg of vegetable proteins, and the vegetable proteins are wheat proteins.
By adding a proper amount of vegetable protein, on one hand, the delicate flavor of the sugar whiskers is increased, and the taste of the Longxu crisp is improved; on the other hand, the vegetable protein has better extensibility and elasticity, which is beneficial to enhancing the toughness of the massecuite and further improving the fineness of the sugar whiskers.
In addition, wheat protein is preferably adopted, and has unique viscoelasticity, so that the fineness of the sugar whiskers is favorably improved, and meanwhile, in the whitening and wire drawing processes, the wheat protein forms a film structure, more air can be mixed into the film structure, the density of the prepared sugar whiskers is reduced, micro crystal grains are formed, the refractivity of light is increased, the whiteness of the sugar whiskers is increased, and the appearance performance is improved.
Preferably, the vegetable starch is wheat flour of 100-200 meshes.
The wheat flour is used as the wire drawing powder, so that the asparagus crisp is not easy to stick to teeth and tastes more delicious on the premise of ensuring that the sugar whiskers are not easy to stick and the appearance is white.
Preferably, the mass fraction of maltose in the maltose syrup is 75-85%.
By adopting the technical scheme, the mass fraction of the maltose is properly improved, the toughness of the sugar whiskers is favorably enhanced, the color value of the sugar whiskers is reduced, the luster and the whiteness of the sugar whiskers are improved, and meanwhile, the flavor of the Longxu crisp can be improved; when the mass fraction of the maltose is too high, the taste is too viscous, the problem of tooth sticking and the like can be generated, and the taste and flavor of the Longxu crisp are reduced.
In a second aspect, the application provides a preparation method of Longxu shortbread, which adopts the following technical scheme:
a preparation method of Longxu crisp comprises the following steps:
boiling sugar: adding white granulated sugar into water, heating and melting to obtain sugar water, adding a pH regulator, continuously heating, adding maltose, isomalto-oligosaccharide and vegetable protein after the sugar water is boiled, heating to 138-155 ℃, and keeping the temperature for 35-45 min to obtain massecuite; preparing a sugar block: standing and cooling the massecuite to 70-80 ℃ to obtain a massecuite;
curing auxiliary materials: heating and curing the plant starch to prepare wire drawing powder;
molding: firstly, whitening the sugar blocks, then putting the sugar blocks into wire drawing powder to draw into sugar threads, and curling and forming to obtain the Longxu crisp.
By adopting the technical scheme, at the temperature, the raw materials such as white granulated sugar and the like are fully converted into low-molecular glucose and fructose, and the massecuite with excellent quality is formed. When the massecuite is cooled to 70-80 ℃, the massecuite has excellent plasticity, is beneficial to wire drawing and promotes the formation of finer sugar whiskers.
Preferably, in the step of decocting the sugar, a pH regulator is added to enable the pH value to be 1-2.
By adopting the technical scheme, the hydrolysis of the white granulated sugar and the maltose can be catalyzed in an acidic environment, and the conversion rate of the massecuite can be improved, so that the plasticity and the taste and flavor of the massecuite are enhanced.
Preferably, in the sugar block preparation step, a pH regulator is added into the massecuite to enable the pH value to be 5-6, and then cooling is carried out.
By adopting the technical scheme, after the massecuite is prepared, the acidic massecuite needs to be subjected to alkali neutralization, so that the taste of the massecuite is improved. However, if the pH is too high due to excessive neutralization, fructose is likely to be further decomposed, and the taste such as sweetness is reduced, and the sour-bitter taste is increased, and color substances are generated, and the color value of the sugar whiskers is increased, so that the qualities such as the taste and flavor and whiteness of the sugar whiskers are reduced.
Preferably, in the sugar block preparation step, during cooling, the massecuite is cooled at a temperature of-10 to 5 ℃.
By adopting the technical scheme, through low-temperature rapid cooling, the further decomposition of fructose in the cooling process can be inhibited, and the generation of organic acid and colored substances is reduced, so that the taste, flavor and whiteness of the candy beard are improved; meanwhile, the toughness and the plasticity of the massecuite are kept, and the finer sugar whiskers are favorably obtained.
Preferably, in the forming step, the temperature of the wire drawing powder is kept at 85-95 ℃.
By adopting the technical scheme, the massecuite is heated and insulated through the temperature of the wire drawing powder, so that the plasticity of the massecuite is kept in the wire drawing process, and the fine sugar whisker forming is promoted.
In summary, the present application has the following beneficial effects:
1. because the maltose syrup and the isomaltooligosaccharide are adopted, the conversion rate of the massecuite in the sugar boiling process can be improved, the toughness and the plasticity of the massecuite are enhanced, and the massecuite is not easy to break during wire drawing, so that the prepared massecuite is finer and has better taste and flavor.
2. In the sugar boiling process, wheat protein is preferably adopted, and the viscoelasticity of the wheat protein is utilized, so that on one hand, the toughness of the massecuite is improved, and therefore finer sugar whiskers are obtained; on the other hand, in the whitening and wire drawing processes, more air is doped into the sugar whiskers by using the film formed by the wheat protein, so that the whiteness of the sugar whiskers is improved, and a better appearance effect is obtained.
3. According to the preparation method of the Longxu crisp, the pH value in the sugar boiling process is adjusted, so that the conversion rate of the massecuite is effectively improved, and the Longxu crisp pastry with better taste and flavor is obtained.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples
Example 1, a Longxu crisp, the selection of the raw material components is shown in Table 1 and is prepared according to the following method: boiling sugar: adding white granulated sugar into water under the condition of stirring, heating and melting to obtain sugar water, adding acetic acid (pH regulator) to enable the pH value of the sugar water to be 2, continuing heating, adding maltose, isomalto-oligosaccharide and vegetable protein after the sugar water is boiled, fully mixing, heating to 150 ℃, and preserving heat for 35-45 min to obtain massecuite;
preparing a sugar block: standing the massecuite at the temperature of 0 ℃ and cooling to 75 ℃ to obtain massecuites;
curing auxiliary materials: heating and curing the plant starch at 130 ℃ for 1h, naturally cooling to room temperature (25 ℃) to obtain wire-drawing powder; molding: the sugar block is whitened for 30min by adopting a whitening machine, the temperature of the whitened sugar block is raised to 75 ℃ and is made into a ring shape, then wire drawing powder is heated and kept at 83 +/-2 ℃, then the ring-shaped sugar block is placed in the wire drawing powder, the sugar block is drawn into sugar wires by adopting an FTLS wire drawing machine of Fuda food machinery Limited, Shangqin, the diameter of each drawing of the wire drawing machine is 1.6m, the wire drawing powder is folded and dispersed by workers in an auxiliary way after each drawing is finished, and the Longxu crisp is prepared by cutting and curling forming processes after the wire drawing is finished.
Examples 2 to 5, a Longxu crisp, were different from example 1 in that the selection of each raw material component was as shown in Table 1.
Table 1 selection of raw material components for crunchy dragon whiskers and their respective contents (kg) in examples 1 to 5
In table 1, the mass fraction of maltose in the maltose syrup is 80%, and the particle size of the wheat flour is within the range of 100 to 200 mesh.
Example 6, a Longxu crisp, differs from example 1 in that the maltose mass fraction of the maltose syrup used in the step of boiling off is 70%.
Example 7, a Longxu crisp, differs from example 1 in that the maltose mass fraction of the maltose syrup used in the sugar boiling step is 90%.
Example 8, a Longxu crisp, differs from example 1 in that acetic acid (pH regulator) is not added in the step of boiling.
Example 9, a Longxu crisp, differs from example 1 in that in the candy preparation step, sodium carbonate is added to massecuite to adjust the pH of the massecuite to 5, and then the massecuite is allowed to stand at a temperature of 0 ℃ and cooled to 75 ℃ to obtain a candy.
Example 10, a Longxu crisp, differs from example 8 in that sodium carbonate is added to adjust the pH of the massecuite to 7.
Example 11, a Longxu crisp, differs from example 8 in that sodium carbonate is added to adjust the pH of the massecuite to 4.
Example 12, a Longxu crisp, differs from example 1 in that in the candy preparation step, massecuite is left to stand and is naturally cooled to 80 ℃ in a room temperature environment of 25 ℃.
Example 13, a Longxu crisp, differs from example 1 in that in the forming step, the sugar mass is placed directly in the wire-drawing powder without heating the wire-drawing powder to perform wire-drawing.
Comparative example
Comparative example 1, a Longxu crisp, differs from example 1 in that isomalto-oligosaccharide was not added to the raw material components.
Comparative example 2, a Longxu crisp, differs from example 1 in that maltose syrup and isomalto-oligosaccharide were not added to the raw material components.
Comparative example 3, a Longxu crisp, the used materials include 20kg of white granulated sugar, 10kg of syrup, 0.25g of citric acid, 6.5kg of water, 20kg of wheat flour and 6kg of palm oil, and the preparation method includes the following steps:
(1) boiling sugar: putting white granulated sugar, syrup, citric acid and water into a pot, heating at 160 deg.C for dissolving for 23min, decocting, cooling to 100 deg.C, whitening with a whitening machine, and drawing into tyre-shaped sugar on a wire drawing machine;
(2) kneading: adding wheat flour and palm oil into a dough kneading machine, kneading dough, heating at 60 deg.C for 5 hr, stopping heating until the wheat flour and palm oil are mixed uniformly, and placing the dough mixture on a wire drawing machine;
(3) drawing: mixing and drawing the tire-shaped sugar in the step (1) and the mixture in the step (2), and heating the mixture simultaneously in the drawing process, wherein the sugar temperature is kept at about 100 ℃ during heating; gradually enlarging the diameter of the mixture of the tire-shaped sugar and the dough, performing splayed back folding after the diameter is enlarged, then continuing to enlarge the diameter, performing splayed back folding, and repeating the back folding-diameter enlarging operation until the diameter of the mixture of the sugar and the dough is enlarged to 1.5 meters and the mixture is drawn into a filament shape;
(4) and (3) forming and packaging: and (3) filling the mixture of the filamentous sugar and the flour into a hemispherical die, extruding, pouring out, boxing and packaging.
Performance test
Test 1: the test method for testing toughness and plasticity of sugar whiskers comprises the following steps: the steps of sugar boiling, sugar block preparation, auxiliary material curing and forming are respectively carried out according to the preparation methods in examples 1 to 13 and comparative examples 1 to 3, in the forming step, back-folding and wire drawing are repeatedly carried out, when obvious breakage of sugar whiskers occurs (the breakage number of the sugar whiskers is more than 30%), 10 sugar whiskers are taken from different parts to measure the average diameter of the sugar whiskers, each group is subjected to 3 times of tests, the average value is taken as a result, and the test results are shown in table 2.
Test 2: sugar whisker whiteness test specimen: the massecuite prepared in examples 1 to 13 and comparative examples 1 to 2 and the sugar whiskers prepared in the sugar boiling step in comparative example 3.
The test method comprises the following steps: the absorbance of the sugar whiskers was measured using a 721 spectrophotometer, and the color value (IU) was calculated, the larger the color value, the lower the whiteness, and the test results are shown in table 2.
TABLE 2 toughness, plasticity and whiteness test results
And (3) analyzing test results:
it can be seen from the combination of examples 1 to 13 and comparative examples 1 to 3 and the combination of table 2 that the addition of maltose syrup and isomalto-oligosaccharide to the raw materials of the Longxu crisp can effectively improve the fineness and whiteness of the sugar whiskers. The reason for this is probably that maltose syrup and isomalto-oligosaccharide have the effect of inhibiting the white granulated sugar from being separated out to form larger crystals, and can promote the white granulated sugar to be hydrolyzed to generate glucose and fructose, which is the process of converting massecuite. The content of glucose and fructose is increased, so that the massecuite has better quality, the plasticity and the toughness are increased, and finer sugar whiskers can be prepared, thereby obtaining the Longxu crisp with better mouthfeel.
In addition, in the sugar boiling process, fructose is further decomposed into hydroxymethyl furfural, glyceraldehyde, methylglyoxal, lactic acid, acetic acid and other organic acids. The aldehydes and organic acids can reduce the sweet taste of the Longxu crisp and generate peculiar smell. And the color value of the decomposition product is higher, so that the color value of the sugar whiskers is improved, and the appearance performances such as whiteness, color and the like are reduced. The maltose syrup and the isomalto-oligosaccharide can play a role in inhibiting peculiar smell, and the sweetness is moderate, and compared with fructose, the maltose syrup is not sweet and greasy.
It can be seen from the combination of examples 1 and 4 to 5 and the combination of table 2 that the addition of the vegetable protein to the raw material of the Longxu crisp can effectively improve the fineness and whiteness of the sugar whiskers, and the effect of the wheat protein is excellent. The reason for this is probably that the wheat protein has better viscoelasticity, on one hand, the toughness and plasticity of the massecuite are improved, so that the sugar whiskers with better fineness are prepared; on the other hand, in the whitening and wire drawing process, the wheat protein has excellent viscoelasticity, so that a film structure can be formed, more air is wrapped, the density of the sugar whiskers is reduced, tiny crystal grains are formed, and the whiteness of the sugar whiskers is improved by utilizing the refraction effect of the crystal grains.
By combining the example 1 and the example 8 and combining the table 2, it can be seen that the adjustment by adding acetic acid in the sugar boiling process is beneficial to improving the fineness and whiteness of the sugar whiskers. The reason for this is probably that the acidic substance can promote hydrolysis of large crystal sucrose in white granulated sugar, promote generation of small molecular saccharides such as glucose and fructose, and thus improve toughness and plasticity of the massecuite.
Test 3: sensory evaluation test for Longxu crisp
Sample preparation: examples 1 to 13 and comparative examples 1 to 3
The Longxu crisp is prepared by the method.
The test method comprises the following steps: randomly selecting 10 evaluators, scoring according to the scoring standards in table 4, and taking the average value of the scoring results as the test result, wherein the test result is shown in table 4.
TABLE 3 sensory evaluation criteria for Longxu crisp
TABLE 4 sensory evaluation results/points for Longxu crunchy candy
And (3) analyzing test results:
by combining the examples 1 and 6-7 and combining the table 4, it can be seen that the malt syrup with the mass fraction of the maltose of 75-85% is beneficial to improving the sensory evaluation of consumers on the Longxu crisp. This is probably because, when the maltose mass fraction is low, it is difficult to suppress the taste such as sourness of the fructose decomposition product, and the sensory evaluation by consumers is lowered. When the maltose mass fraction is higher, the reduction of the color whiteness is easily caused.
By combining the examples 1 and 9 to 11 and combining the table 2, it can be seen that the sensory evaluation of the consumer on the Longxu crisp can be remarkably improved by adding sodium carbonate to neutralize the substances generated in the massecuite after the sugar boiling process is finished. The reason for this may be that the acidic catalyst added in the sugar cooking process and the organic acid generated by the decomposition of fructose affect the taste and flavor of the sugar whiskers, so the neutralization with ammonium carbonate is beneficial to overcome the problem.
By combining the embodiment 1 and the embodiment 12 and combining the table 2, it can be seen that after the sugar boiling process is finished, the massecuite is cooled in a rapid cooling mode, which is beneficial to improving the sensory evaluation of consumers on the Longxu crisp. The reason for this is probably that during the cooling process, the fructose molecules in the massecuite still undergo decomposition reaction under the action of high temperature to generate aldehydes, organic acids and other colored substances, thereby reducing the taste, flavor and color of the Longxu crisp. And the rapid cooling process is adopted, so that the decomposition reaction of fructose can be effectively inhibited, and the color, luster and taste of the Longxu crisp are improved.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. The Longxu crisp is characterized by being prepared from the following raw materials in parts by weight:
white granulated sugar: 10 to 20 kg;
maltose syrup: 6 to 10 kg;
isomalto-oligosaccharides: 3 to 5 kilograms;
water: 4 to 10 kg;
pH regulator: 0.01 to 0.5 kg;
plant starch: 40 to 60 kg.
2. The Longxu crisp according to claim 1, characterized in that the main material further comprises 3-8 kg of vegetable proteins, wherein the vegetable proteins are wheat proteins.
3. The asparagus crisp according to claim 1, wherein the vegetable starch is 100-200 mesh wheat flour.
4. The Longxu crisp of claim 1, characterized in that the mass fraction of maltose in the maltose syrup is 75-85%.
5. The preparation method of the Longxu crisp as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps:
boiling sugar: adding white granulated sugar into water, heating and melting to obtain sugar water, adding a pH regulator, continuously heating, adding maltose, isomalto-oligosaccharide and vegetable protein after the sugar water is boiled, heating to 138-155 ℃, and keeping the temperature for 35-45 min to obtain massecuite;
preparing a sugar block: standing and cooling the massecuite to 70-80 ℃ to obtain a massecuite;
curing auxiliary materials: heating and curing the plant starch to prepare wire drawing powder;
molding: firstly, whitening the sugar blocks, then putting the sugar blocks into wire drawing powder to draw into sugar threads, and curling and forming to obtain the Longxu crisp.
6. The preparation method of Longxu shortbread as claimed in claim 5, wherein in the sugar boiling step, pH regulator is added to adjust pH value to 1-2.
7. The preparation method of the Longxu crisp as claimed in claim 5, wherein in the sugar block preparation step, the pH regulator is added into the massecuite to make the pH value 5-6, and then the massecuite is cooled.
8. The preparation method of the Longxu crisp as claimed in claim 5, wherein in the sugar block preparation step, the massecuite is cooled at a temperature of-10 to 5 ℃.
9. The preparation method of the Longxu crisp as claimed in claim 5, wherein in the forming step, the temperature of the wire drawing powder is kept at 85-95 ℃.
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