CN101731426B - Improved bean powder candy and preparation process thereof - Google Patents
Improved bean powder candy and preparation process thereof Download PDFInfo
- Publication number
- CN101731426B CN101731426B CN2010100391257A CN201010039125A CN101731426B CN 101731426 B CN101731426 B CN 101731426B CN 2010100391257 A CN2010100391257 A CN 2010100391257A CN 201010039125 A CN201010039125 A CN 201010039125A CN 101731426 B CN101731426 B CN 101731426B
- Authority
- CN
- China
- Prior art keywords
- powder
- candy
- sugar
- bean powder
- highland barley
- 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.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims abstract description 57
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 27
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 22
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 239000011812 mixed powder Substances 0.000 claims description 26
- 239000000845 maltitol Substances 0.000 claims description 17
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 17
- 229940035436 maltitol Drugs 0.000 claims description 17
- 235000010449 maltitol Nutrition 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- 238000004458 analytical method Methods 0.000 claims description 7
- 235000007215 black sesame Nutrition 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000179560 Prunella vulgaris Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000001909 pimpinella anisum Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000008113 selfheal Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013379 molasses Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 239000000155 melt Substances 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 abstract description 20
- 235000019219 chocolate Nutrition 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 239000011248 coating agent Substances 0.000 abstract description 8
- 238000000576 coating method Methods 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 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 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000002002 slurry Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000005266 casting Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013997 pineapple juice Nutrition 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- -1 one-tenth Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
An improved bean powder candy and its preparation method, mainly form coating type and pouring type highland barley chocolate bean powder candy by highland barley fried flour, soya-bean flour, peanut powder, sesame powder and chocolate slurry, etc., it is rational to formulate, the nutritive value is higher, its unique preparation method has guaranteed the preparation process step is controlled meticulously, the production cost is reduced, the product quality is promoted greatly, help to improve the color, aroma, taste, shape and mouthfeel taste of the bean powder candy; the combination of the highland barley flour and the chocolate really achieves the purposes of silky and easy mouthfeel, long aftertaste and no sucrose; enriches the varieties of the traditional bean powder sugar, and has more natural, green, nutritional and health-care effects.
Description
Technical field
The present invention relates to food and manufacture field thereof, especially a kind of improved bean powder candy and manufacture craft.
Background technology
At the bean powder candy of selling on the market, its shape is that long 5cm, diameter are the cylinder of 1.5cm at present, because the limitation that technology is made, the number of plies at most only can reach 18 layers.See from sense organ: level is inhomogeneous, and there is the lump of 1～2mm at the middle part; Thereby make the people feel that inlet should not dissolve from mouthfeel, and too sweet, the taste of machine is arranged; See from nutritive value: owing to adopted a large amount of sucrose, sucrose contains lysine, has eaten the people is got fat, and a lot of consumers are unwilling to accept; In addition, the shelf-life of product weak point had only about 6 months, and frangible difficult transportation, can't be to the far away and high temperature area supply of material.
Summary of the invention
The object of the present invention is to provide a kind of improved bean powder candy and manufacture craft, batching is reasonable, and nutritive value is higher, and its unique manufacture craft has guaranteed that manufacturing process steps control is meticulous, has overcome the deficiency that above-mentioned prior art exists.Easy to operate, production cost reduces, and product quality is highly improved, and helps improving color, shape and the mouthfeel taste of bean powder candy, and does not contain sucrose; Enrich the kind of traditional bean powder candy, have more natural, green, nutrition and health care effect.
The bean powder candy that the present invention proposes, its proportioning raw materials is following:
One, bean powder candy raw material:
Parched highland barley flour 60Kg～80Kg analysis for soybean powder 20Kg～25Kg
Peanut powder 7Kg～1 2Kg black sesame powder 5Kg～8Kg
Aqueous maltitol 35Kg～45Kg powdery maltitol 2.5Kg～4Kg
Water 10Kg～1 5Kg vegetable oil 1Kg～2Kg
Cheese 1.5Kg～2.5Kg chilli oil 0.1Kg～0.3Kg
Anise seed powder 0.5Kg～0.9Kg dried orange peel 0.5Kg～0.8Kg
Chrysanthemum 0.4Kg～0.8Kg honeysuckle 0.06Kg～0.09Kg
Selfheal 0.0 3Kg～0.05Kg Radix Glycyrrhizae 0.05Kg～0.08Kg
Salt 0.4Kg～0.7Kg tsaoko 0.0 3Kg～0.06Kg
Anistree 0.02Kg～the 0.04Kg of Chinese prickly ash 0.2Kg～0.4Kg
Cloves 0.0 05Kg～0.01Kg cassia bark 0.005Kg～0.01 Kg,
Two, proportioning raw materials
1, bean powder candy raw material:
Parched highland barley flour 60Kg～80Kg analysis for soybean powder 20Kg～25Kg
Peanut powder 7Kg～1 2Kg black sesame powder 5Kg～8Kg
Aqueous maltitol 35Kg～45Kg powdery maltitol 2.5Kg～4Kg
Water 10Kg～15Kg vegetable oil 1Kg～2Kg
Pineapple juice 3.3Kg～5.3Kg lemon juice 1.3Kg～2Kg
Chrysanthemum 0.4Kg～0.8Kg citric acid 0.01Kg～0.02Kg
2, chocolate mass:
Substitute of cocoa fat 30Kg～45Kg powdery maltitol 30Kg～45Kg
Whole milk powder 12Kg～2 0Kg cocoa power 10Kg～15Kg
Lecithin 0.2Kg～0.4Kg vanillic aldehyde 0.05 Kg～0.09Kg.
The manufacture craft one of the bean powder candy that the present invention proposes adopts above-mentioned raw materials proportioning one, and step is following:
(1) aqueous maltitol is poured into to heat in the water to boiling obtains syrup; Add vegetable oil and chilli oil; Then chrysanthemum, Radix Glycyrrhizae, selfheal and the honeysuckle mixed material of filter cloth parcel are put into syrup; Slow fire boils taking-up in 15 minutes, again the powdery maltitol is put into syrup and melts that to obtain mixing molasses subsequent use;
(2) parched highland barley flour, analysis for soybean powder, black sesame powder, peanut powder, anise seed powder, dried orange peel, salt, tsaoko, Chinese prickly ash, anise, cloves and cassia bark fully being stirred into mixed powder, to be heated to 80～90 ℃ of insulations subsequent use;
(3) mixing molasses that step (1) is obtained is poured in the pot, plays pot when being heated to 140～155 ℃ immediately, spreads out to draw whitely when being cooled to 110～130 ℃, and the loaf sugar that obtains is sent into the operating room.
(4) loaf sugar is placed on is pressed into circle on the constant temperature workbench rapidly, the mixed powder that step (2) makes is fried to 110～120 ℃, be placed on the circular sugar layer and pave; At least doubling is five times; A lay layer of mixing of every folding powder is pressed into microsclerly rapidly, wraps up in into cylinder from both sides to the center; Covering 80～90 ℃ of mixed powders immediately promptly is shaped; Be incubated after 2～4 minutes the mixed powder on the periphery swept and change 90～110 ℃ mixed powder only into, cylinder is pulled into rectangular, be cut into the candy-bar shaped that meets size requirements.
Described operating room temperature is controlled at 25～30 ℃.
Described operating room humidity is controlled at 40%.
Described operating temperature is controlled at 70～90 ℃.
Described cylinder is wrapped up in into 1～18 layer; The sugar number of plies that pulls into after the rectangular cutting has 12～129 layers.
The present invention compared with prior art has following advantage:
1, the present invention according to above-mentioned explained hereafter go out long 5cm, diameter is the cylinder sugar of 1 cm, the number of plies of each piece has reached 18 layers～129 layers product.
2, product is owing to adopted highland barley powder; Study highland barley through the biologist and be rich in the beta glucan higher than other wheat classes; Play the effect of stablizing blood sugar, beta glucan prevents colon cancer through reducing intestinal mucosa with contacting with the carcinogenic microbial action of indirect inhibition of carcinogen; Trace element contains the mineral elements such as inorganic elements calcium, phosphorus, iron, copper, zinc and selenium of multiple beneficial health, and selenium is the necessary trace element that the United Nations's health organization is confirmed, but the cancer-resisting element of the present unique identification of this tissue; It also contains special cholesterol inhibiting factor, is prevention and adjuvant therapy of diabetes and three high crowds' optimum food; The more exquisiteness of the fineness ratio beans of work in-process highland barley powder; Inlet is special and facilitation than traditional beans fragrance; Add that chocolate fusing point is low, the inlet silk is sliding, combine really to have reached the sliding facilitation of mouthfeel silk, long times of aftertaste to highland barley powder and chocolate, changed chocolate local flavor.What embodiment one obtained is the product of perfume, one-tenth, fiber crops, pungent, is fit to the consumer wants of all ages and classes, taste; What embodiment two obtained is the product of sour-sweet flavor, is fit to international popular taste.
3, product is seen from sense organ: level is very even, and the sugar layer is thin as a piece of paper, has increased various patterns through cast.
4, the nutrition of product: owing to adopt highland barley powder, the natural green healthy nutritive value is higher, has solved a great problem of old traditional handicraft, thereby meets modern's healthy consumption theory.
6, the present invention adopts unique manufacture craft, and is higher than the processing temperature of traditional handicraft product, and curring time shortens, and water content is littler, and air humidity is also lower, thereby the shelf-life can reach about 18 months.
The specific embodiment
Embodiment one:
(1) aqueous maltitol 10kg water is put into jacketed pan; Pour aqueous maltitol 35kg, powdery maltitol 3Kg, vegetable oil 1kg and cheese 1.5Kg into; Filter cloth parcel chrysanthemum 0.4 Kg, honeysuckle 0.06Kg, selfheal 0.03Kg and Radix Glycyrrhizae 0.05Kg low temperature boil and took out parcel in 15 minutes; Heating plays pot when being concentrated into 140～155 ℃ immediately again, spreads out to draw whitely when being cooled to 110～130 ℃, and it is subsequent use that the loaf sugar that obtains is sent into the operating room of 25～30 ℃ of room temperatures.
(2) parched highland barley flour 65Kg, analysis for soybean powder 20Kg, black sesame powder 5Kg, peanut powder 7Kg, anise seed powder 0.5 Kg, dried orange peel 0.5Kg, salt 0.4 Kg, tsaoko 0.02Kg, Chinese prickly ash 0.25 Kg, anistree 0.02Kg, cloves 0.005 Kg and cassia bark 0.005Kg fully stir into mixed powder and be heated to 80～90 ℃ of insulations, and be subsequent use.
(3) sugar that step (1) is made is placed on 70～90 ℃ the workbench → and use face beats that to be pressed into thickness rapidly be that 4～8cm, diameter are that the mixed powder of the circle → step (2) is made of 80～100cm is fried after 110～120 ℃ and is laid on the circular sugar layer; Pave → be folded in half into the doubling of semicircle → put mixed powder → again be bundled into fan-shaped → put into mixed powder → do quadrate again; The doubling of a lay layer of mixing of every folding powder → at least five times; Sweep the mixed powder on the face totally then → beat with face and be pressed into rectangle → from the front and firmly evenly wrap up in into one 18 layers cylinder → cover 80～90 ℃ of mixed powders immediately, above-mentioned curring time should be controlled at 3～5 minutes.
(4) insulation is swept mixed powder → tie rod of changing 90～110 ℃ only into → be cut into the mixed powder on the face after 2～4 minutes and is met the shape of dispatching from the factory and requiring, and the operation of cutting sugar can also can be by hand with equipment, by conventional method sterilization, dress box, weigh.
Embodiment two:
(1) parched highland barley flour 65Kg, analysis for soybean powder 20 Kg, black sesame powder 5 Kg, that peanut powder 7Kg fully stirs into mixed powder is subsequent use.
(2) aqueous maltitol 10kg and water are put into jacketed pan; Pour aqueous maltitol 35kg, powdery maltitol 3Kg, vegetable oil 1kg, lemon juice 1.3 Kg, pineapple juice 3.3 Kg, citric acid 0.01Kg, chrysanthemum 0.4Kg into; Heating plays pot immediately when being concentrated into 140～155 ℃; Spread out and draw whitely when being cooled to 110～130 ℃, it is subsequent use that the loaf sugar that obtains is sent into the operating room of 25～30 ℃ of room temperatures;
(3) sugar put to 70～90 ℃ workbench → use face beat be pressed into rapidly thickness be 4～8cm, diameter be circle → will fry to 110～120 ℃ the mixed powder of 80～100cm be placed on pave → be folded in half on the sugar layer doubling of semicircle → put mixed powder → again be bundled into fan-shaped → put into mixed powder → do quadrate again; The doubling of a lay layer of mixing of every folding powder → at least five times; Sweep the mixed powder on the face totally then → beat with face and be pressed into rectangle → from the front and firmly evenly wrap up in into one 18 layers cylinder → cover 80～90 ℃ of mixed powders immediately promptly to be shaped, above-mentioned curring time should be controlled at 3～5 minutes.
(4) insulation after 2～4 minutes with the mixed powder on the cylinder sweep the mixed powder that changes 90～110 ℃ only into → pull into rectangular → be cut into and meet the candy-bar shaped of dispatching from the factory and requiring; The operation of cutting sugar can also can be by hand with equipment, by conventional method sterilization, dress box, weigh.
Embodiment three: the method that the chocolate bean powder candy of coating type highland barley is made
The highland barley bean powder candy that embodiment one or embodiment two are made is placed on the guipure of existing Chocolate Production line; Chocolate mass 150kg is poured in the coating machine heat preservation slurry storehouse; Be controlled at 20～35 ℃ of down insulations, be placed on 2000kg sugar on the conveyer belt, evenly spray chocolate coating and reach 0.5 mm～1cm at the uniform velocity through the spray material port in slurry storehouse; On coating, blow out decorative pattern through the blowing mouth on the coating machine then; Get into the refrigeration tunnel of coating machine at last, after 3～4 minutes, promptly form chocolate shell, be i.e. the chocolate bean powder candy of coating type highland barley in highland barley bean powder candy sugar outside.
Embodiment four: the method that the chocolate bean powder candy of casting type highland barley is made
The highland barley bean powder candy that embodiment one or embodiment two are made is placed in the mould of existing chocolate casting machine and fills with half on the chocolate of temperature adjustment; Once more chocolate mass is injected mould; Be controlled at 20～35 ℃ of insulations down; The thickness that evenly is cast in the mould is 1cm～2.5cm, gets into the cooling tunnel of casting machine at last, and the demoulding promptly makes the chocolate bean powder candy of casting type highland barley after 5～10 minutes.
Claims (3)
1. improved bean powder candy is characterized in that by following preparation of raw material:
Parched highland barley flour 60Kg～80Kg, analysis for soybean powder 20Kg～25Kg,
Peanut powder 7Kg～12Kg, black sesame powder 5Kg～8Kg,
Aqueous maltitol 35Kg～45Kg, powdery maltitol 2.5Kg～4Kg,
Water 10Kg～15Kg, vegetable oil 1Kg～2Kg,
Cheese 1.5Kg～2.5Kg, chilli oil 0.1Kg～0.3Kg,
Anise seed powder 0.5Kg～0.9Kg, dried orange peel 0.5Kg～0.8Kg,
Chrysanthemum 0.4Kg～0.8Kg, honeysuckle 0.06Kg～0.09Kg,
Selfheal 0.03Kg～0.05Kg, Radix Glycyrrhizae 0.05Kg～0.08Kg,
Salt 0.4Kg～0.7Kg, tsaoko 0.03Kg～0.06Kg,
Chinese prickly ash 0.2Kg～0.4Kg, anistree 0.02Kg～0.04Kg,
Cloves 0.005Kg～0.01Kg, cassia bark 0.005Kg～0.01Kg,
Making step is following:
(1) aqueous maltitol is poured into to heat in the water to boiling obtains syrup; Add vegetable oil and chilli oil in the syrup earlier; Then chrysanthemum, Radix Glycyrrhizae, selfheal and the honeysuckle mixed material of filter cloth parcel are put into syrup; Slow fire boils taking-up in 15 minutes, again the powdery maltitol is put into syrup and melts that to obtain mixing molasses subsequent use;
(2) parched highland barley flour, analysis for soybean powder, black sesame powder, peanut powder, anise seed powder, dried orange peel, salt, tsaoko, Chinese prickly ash, anise, cloves and cassia bark fully being stirred into mixed powder, to be heated to 80～90 ℃ of insulations subsequent use;
(3) mixing molasses that step (1) is obtained is poured in the pot, plays pot when being heated to 140～155 ℃ immediately, spreads out to draw whitely when being cooled to 110～130 ℃, and the loaf sugar that obtains is sent into the operating room;
(4) loaf sugar is placed on is pressed into circle on the constant temperature workbench rapidly, the mixed powder that step (2) is made is fried after 110～120 ℃ and is layered on the circular sugar layer, with layer at least doubling five times of sugar; A lay layer of mixing of every folding powder; Be pressed into microsclerly then rapidly, wrap up in into cylinder to the center, cover 80～90 ℃ of mixed powders immediately and promptly be shaped from both sides; Be incubated after 2～4 minutes the mixed powder on the periphery swept and change 90～110 ℃ mixed powder only into; Cylinder is pulled into rectangular, be cut into satisfactory candy-bar shaped, curring time was controlled at 3～5 minutes.
2. bean powder candy as claimed in claim 1 is characterized in that: said operating room temperature is controlled at 25～30 ℃, and operating room's humidity is controlled at 40%, and operating temperature is controlled at 70～90 ℃.
3. bean powder candy as claimed in claim 1 is characterized in that: said cylinder is wrapped up in into 1～18 layer; The sugar number of plies that pulls into after the rectangular cutting has 12～129 layers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100391257A CN101731426B (en) | 2010-01-07 | 2010-01-07 | Improved bean powder candy and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100391257A CN101731426B (en) | 2010-01-07 | 2010-01-07 | Improved bean powder candy and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101731426A CN101731426A (en) | 2010-06-16 |
| CN101731426B true CN101731426B (en) | 2012-05-30 |
Family
ID=42455842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010100391257A Active CN101731426B (en) | 2010-01-07 | 2010-01-07 | Improved bean powder candy and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731426B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404681A (en) * | 2013-08-07 | 2013-11-27 | 马文化 | Bamboo fungus raisin nougat and preparation method thereof |
| CN106465944A (en) * | 2016-09-12 | 2017-03-01 | 山东师范大学 | A kind of Radix Rhodiolae tourism and leisure food and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240589A (en) * | 1998-06-30 | 2000-01-12 | 肖树恩 | Health-care crunchy candy |
| CN1586258A (en) * | 2004-08-22 | 2005-03-02 | 吴宝鹏 | Salty sweets |
| CN1647676A (en) * | 2005-01-16 | 2005-08-03 | 林义鸿 | Fragile skin lollipop and its making method |
| CN1650730A (en) * | 2005-02-05 | 2005-08-10 | 普绩 | Bean powder sugar and its production process |
| CN1792210A (en) * | 2006-01-09 | 2006-06-28 | 普绩 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
-
2010
- 2010-01-07 CN CN2010100391257A patent/CN101731426B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240589A (en) * | 1998-06-30 | 2000-01-12 | 肖树恩 | Health-care crunchy candy |
| CN1586258A (en) * | 2004-08-22 | 2005-03-02 | 吴宝鹏 | Salty sweets |
| CN1647676A (en) * | 2005-01-16 | 2005-08-03 | 林义鸿 | Fragile skin lollipop and its making method |
| CN1650730A (en) * | 2005-02-05 | 2005-08-10 | 普绩 | Bean powder sugar and its production process |
| CN1792210A (en) * | 2006-01-09 | 2006-06-28 | 普绩 | Bean particle sweet/bean flour sweet coated with chocolate, and its prepn. method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731426A (en) | 2010-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511804B (en) | Instant sweet potato starch noodles and production method thereof | |
| CN101433256B (en) | Nougat and preparation method thereof | |
| CN101972010A (en) | Crispy-skin peanuts and processing method thereof | |
| CN105123850A (en) | Sandwich cake processing method | |
| CN102187971A (en) | Konjak noodles and preparation method thereof | |
| CN103766749B (en) | A kind of bamboo sprout fine dried noodles | |
| CN107467469A (en) | A kind of old ginger brown sugar solid beverage and preparation method thereof | |
| CN105815678A (en) | Grapefruit cheese snow flower chicken balls and manufacturing method thereof | |
| CN102960631A (en) | Method for preparing non-fried caramel treats by employing double-screw extrusion method | |
| CN101756109A (en) | Preparation method of green bean cakes | |
| CN108174960A (en) | A kind of resistance to pure fat marble chocolate of immersion and preparation method thereof | |
| CN101731426B (en) | Improved bean powder candy and preparation process thereof | |
| CN103461524A (en) | Tofu with sweet-scented osmanthus aroma | |
| CN105660774A (en) | Special making method of ocean theme mousse cake | |
| CN107927071A (en) | A kind of mung bean jujube biscuit and preparation method thereof | |
| CN103652237A (en) | Manufacturing method of tea-containing sandwich cake | |
| CN103504106B (en) | Series flavor and shape the processing method of clothing sweet potato soft sweets | |
| CN106804863A (en) | A kind of white saqima and its production method | |
| CN105767090A (en) | Coconut axillary choerospondias fruit cake and production method thereof | |
| CN101564181A (en) | Processing method of crisp fried sesame sunflower seeds | |
| CN103609643A (en) | Bitter gourd cake and making method thereof | |
| CN108813074A (en) | A kind of kernel candy production new method | |
| CN1038980C (en) | Haw cream sugar series food and its making technology | |
| CN1313014C (en) | Bean powder candy and production technology | |
| CN106387261A (en) | Making method of special candied fritters |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20100616 Assignee: Yunnan Tonghai Sibeijia Food Co., Ltd. Assignor: Pu Ji Contract record no.: 2013530000073 Denomination of invention: Improved bean powder sugar and manufacturing process Granted publication date: 20120530 License type: Exclusive License Record date: 20130703 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model |