CN106070989A - A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee - Google Patents
A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee Download PDFInfo
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- CN106070989A CN106070989A CN201610462984.4A CN201610462984A CN106070989A CN 106070989 A CN106070989 A CN 106070989A CN 201610462984 A CN201610462984 A CN 201610462984A CN 106070989 A CN106070989 A CN 106070989A
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- pollen
- pericarpium citri
- toffee
- sugar
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- 235000015149 toffees Nutrition 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 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 7
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000693 micelle Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 2
- 238000009288 screen filtration Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 abstract description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract description 3
- 235000012141 vanillin Nutrition 0.000 abstract description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000013543 active substance Substances 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019590 thick flavour Nutrition 0.000 abstract description 2
- 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 abstract 1
- 229920002498 Beta-glucan Polymers 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 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
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000812 cholinergic antagonist Substances 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002048 spasmolytic effect Effects 0.000 description 1
- 239000013589 supplement Substances 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of pollen Pericarpium Citri Reticulatae tremelliform toffee, be prepared by the raw materials in: white sugar 105, high maltose syrup 205, condensed milk 63, butter 25, milk powder 25, pollen 11, Pericarpium Citri junoris 16, gelatin, vanillin, cellulase, water are appropriate.Putting into Pericarpium Citri junoris to soak in saline and can remove its bitter taste, xylanase can decompose cell wall and the beta glucan of pollen, promotes the release of active substance, and can reduce non-starch polysaccharides(nsp) therein, promotes absorbing of nutrient substance.What gelatin froze produces be toffee produce key, directly affect the formation of milk saccharic structure system, it is impossible to directly use manufacturing of gelatin toffee, it is necessary to carry out pretreatment.The toffee prepared has the compound taste of pollen and Pericarpium Citri junoris, and fragrance is pure, and milk taste is moderate, overall flavor coordination.Sugar body smooth appearance, neither too hard, nor too soft, sugariness is low, thick flavor, tissue exquisiteness high resilience and toughness, have good chewiness.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of pollen Pericarpium Citri Reticulatae tremelliform toffee.
Background technology
Pollens nutrition enriches comprehensively, is described as complete nutrition product.Pollen contains rich in protein, including 17 kinds of amino
Acid, wherein having 8 kinds is essential amino acid.Pollen polysaccharide has the strongest immunologic function, anti-oxidation function and anti-cancer efficacy.
Containing more than 100 kind of enzyme and coenzyme in pollen.Pollen Nucleic Acid is about 2%, and nucleic acid can play cell regeneration and delay cell
Old and feeble effect.In pollen, Flavonoid substances has arteriosclerosis, reduces cholesterol, and spasmolytic and radiation protection, to fall blood
Fat has fairly obvious effect." Flos Camelliae Japonicae powder enzymatic shell-broken technique improves extract antioxidant activity and polyphenol content " literary composition carries
And pollen has hard pollen wall, cause its bioactive ingredients and nutrient substance to be difficult to by human body and effectively absorb.Therefore,
Pollen is carried out breaking cellular wall and extracts important research field that its bioactive ingredients is its exploitation.Wherein, enzymatic shell-broken because of
Its action condition is gentle, destroy little to heat-sensitive substance, and is widely used.
Toffee is taken the course of its own in confection with pure milk fragrance, tempting color and luster, good chewiness.Its organizational structure
Similar to protein sugar with outward appearance, but, toughness more elastic compared with protein sugar and solid structural state, more being rich in nutrition value.Closely
Nian Lai, toffee develops quickly, and pattern variety is various, very popular.Use milk powder, pollen, Pericarpium Citri junoris superfine powder refined and
The toffee become not only remains the fine and smooth mouthfeel of milk sugar prod and milk product and the natural scents of Pericarpium Citri junoris and local flavor, and makes up
Traditional toffee lacks the defect of cellulose, reaches the mutual supplement with each other's advantages on threpsology, meets modern and advocates genuineness, natural
The desire for consumer goods of pollution-free food nutrition.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of pollen Pericarpium Citri Reticulatae tremelliform toffee.
The present invention is achieved by the following technical solutions:
A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee, is prepared by the raw materials in: white sugar 100-110, high maltose syrup
200-210, condensed milk 60-65, butter 20-30, milk powder 20-30, pollen 10-12, Pericarpium Citri junoris 15-20, gelatin, vanillin, cellulose
Enzyme, water are appropriate.
According to pollen Pericarpium Citri Reticulatae tremelliform toffee, specifically comprising the following steps that of preparation method described in claims 1
(1) put into after Pericarpium Citri junoris water being rinsed only and take out after the saline soak that concentration is 5%-10% is carried out salted 1-2 days, add water
To submergence Pericarpium Citri junoris, boiling, take out to be placed in the clear water of flowing and clean, drain after keeping 20-30 minute, 70-80 DEG C is dried
After carry out micronizing, obtain ultra micro Pericarpium Citri junoris powder；
(2) pollen is added suitable quantity of water grind pulping, add cellulase, enzymolysis 5-6 hour under the conditions of 45-50 DEG C, homogeneous
After be spray-dried, obtain dry pollen；
(3) drenching bubble gelatin with the hot water of 2-3 times, stirring is to the micelle without the most swollen profit, then is placed in vacuum kettle, in vacuum
For under 0.06-0.09MPa state, heat 50-60 minute under the conditions of 50-54 DEG C, all dissolve into colloidal sol, eventually pass filtration cold
But jelly is become；
(4) white sugar, high maltose syrup and suitable quantity of water are put in sugar dissolver, when sugar liquid is heated to the most molten, use 80-100 mesh
Screen filtration, add after condensed milk, butter and put into jacketed pan, under the pressure of 0.08MPa, carry out steaming and decocting 20-30 minute,
Obtain standby sugar material；
(5) the ultra micro Pericarpium Citri junoris powder of step 1, step are added after the standby sugar material of step 4 is added the jelly mixing and stirring of step 3
The dry pollen of rapid 2 and other residual componentss, beat 5-10 minute after mixing, is in harmonious proportion uniformly, soft or hard appropriateness, must be in harmonious proportion sugar
Cream；
(6) pour the massecuite being in harmonious proportion into cooling stage immediately and carry out piecemeal cooling, be cooled to 50-54 DEG C, carry out tie rod molding, become
The caked sugar of type carries out cold front heavy rain to 30-32 DEG C of packaging,.
The invention have the advantage that to put into Pericarpium Citri junoris to soak in saline and can remove its bitter taste, xylanase can decompose
The cell wall of pollen and β-glucosan, promote the release of active substance, and can reduce non-starch polysaccharides(nsp) therein, promotes battalion
Support absorbing of material.What gelatin froze produces be toffee produce key, directly affect the formation of milk saccharic structure system, it is impossible to
Directly use manufacturing of gelatin toffee, it is necessary to carry out pretreatment.The toffee prepared has the compound taste of pollen and Pericarpium Citri junoris, and fragrance is pure,
Milk taste is moderate, overall flavor coordination.Sugar body smooth appearance, neither too hard, nor too soft, sugariness is low, thick flavor, tissue exquisiteness high resilience and
Toughness, there is good chewiness.
Detailed description of the invention
A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee, is prepared by the raw materials in: white sugar 105, high maltose syrup
205, condensed milk 63, butter 25, milk powder 25, pollen 11, Pericarpium Citri junoris 16, gelatin, vanillin, cellulase, water are appropriate.
According to pollen Pericarpium Citri Reticulatae tremelliform toffee, specifically comprising the following steps that of preparation method described in claims 1
(1) put into after Pericarpium Citri junoris water being rinsed only and take out after the saline soak that concentration is 6% is carried out salted 1 day, add water to submergence
Till Pericarpium Citri junoris, boiling, take out to be placed in the clear water of flowing and clean, drain after keeping 25 minutes, 70 DEG C carry out superfine powder after drying
Broken, obtain ultra micro Pericarpium Citri junoris powder；
(2) pollen is added suitable quantity of water grind pulping, add cellulase, enzymolysis 6 hours under the conditions of 45 DEG C, homogeneous after carry out
It is spray-dried, obtains dry pollen；
(3) drenching bubble gelatin with the hot water of 2 times, stirring is to the micelle without the most swollen profit, then is placed in vacuum kettle, in vacuum is
Under 0.06MPa state, heat 60 minutes under the conditions of 50 DEG C, all dissolve into colloidal sol, eventually pass filtration and be cooled to jelly；
(4) white sugar, high maltose syrup and suitable quantity of water are put in sugar dissolver, when sugar liquid is heated to the most molten, with the sieve of 80 mesh
Son filters, and puts into jacketed pan, carry out steaming and decocting 20 minutes, obtain standby sugar under the pressure of 0.08MPa after adding condensed milk, butter
Material；
(5) the ultra micro Pericarpium Citri junoris powder of step 1, step are added after the standby sugar material of step 4 is added the jelly mixing and stirring of step 3
The dry pollen of rapid 2 and other residual componentss, beat 7 minutes after mixing, is in harmonious proportion uniformly, and soft or hard appropriateness obtains mediation massecuite；
(6) pour the massecuite being in harmonious proportion into cooling stage immediately and carry out piecemeal cooling, be cooled to 50 DEG C, carry out tie rod molding, molding
Caked sugar carry out cold front heavy rain to 30 DEG C, packaging,.
Claims (2)
1. a pollen Pericarpium Citri Reticulatae tremelliform toffee, it is characterised in that be prepared by the raw materials in: white sugar 100-110,
High maltose syrup 200-210, condensed milk 60-65, butter 20-30, milk powder 20-30, pollen 10-12, Pericarpium Citri junoris 15-20, gelatin, perfume (or spice)
Lan Su, cellulase, water are appropriate.
2. according to pollen Pericarpium Citri Reticulatae tremelliform toffee described in claims 1, it is characterised in that the concrete steps of preparation method are such as
Under:
(1) put into after Pericarpium Citri junoris water being rinsed only and take out after the saline soak that concentration is 5%-10% is carried out salted 1-2 days, add water
To submergence Pericarpium Citri junoris, boiling, take out to be placed in the clear water of flowing and clean, drain after keeping 20-30 minute, 70-80 DEG C is dried
After carry out micronizing, obtain ultra micro Pericarpium Citri junoris powder；
(2) pollen is added suitable quantity of water grind pulping, add cellulase, enzymolysis 5-6 hour under the conditions of 45-50 DEG C, homogeneous
After be spray-dried, obtain dry pollen；
(3) drenching bubble gelatin with the hot water of 2-3 times, stirring is to the micelle without the most swollen profit, then is placed in vacuum kettle, in vacuum
For under 0.06-0.09MPa state, heat 50-60 minute under the conditions of 50-54 DEG C, all dissolve into colloidal sol, eventually pass filtration cold
But jelly is become；
(4) white sugar, high maltose syrup and suitable quantity of water are put in sugar dissolver, when sugar liquid is heated to the most molten, use 80-100 mesh
Screen filtration, add after condensed milk, butter and put into jacketed pan, under the pressure of 0.08MPa, carry out steaming and decocting 20-30 minute,
Obtain standby sugar material；
(5) the ultra micro Pericarpium Citri junoris powder of step 1, step are added after the standby sugar material of step 4 is added the jelly mixing and stirring of step 3
The dry pollen of rapid 2 and other residual componentss, beat 5-10 minute after mixing, is in harmonious proportion uniformly, soft or hard appropriateness, must be in harmonious proportion sugar
Cream；
(6) pour the massecuite being in harmonious proportion into cooling stage immediately and carry out piecemeal cooling, be cooled to 50-54 DEG C, carry out tie rod molding, become
The caked sugar of type carries out cold front heavy rain to 30-32 DEG C, packaging,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610462984.4A CN106070989A (en) | 2016-06-24 | 2016-06-24 | A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee |
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| CN201610462984.4A CN106070989A (en) | 2016-06-24 | 2016-06-24 | A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee |
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| CN106070989A true CN106070989A (en) | 2016-11-09 |
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| CN201610462984.4A Pending CN106070989A (en) | 2016-06-24 | 2016-06-24 | A kind of pollen Pericarpium Citri Reticulatae tremelliform toffee |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
| CN107125413A (en) * | 2017-05-09 | 2017-09-05 | 湖北工业大学 | A kind of preparation method rich in dietary fiber olive toffee |
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|---|---|---|---|---|
| CN103493947A (en) * | 2013-09-23 | 2014-01-08 | 津市市中意糖果有限公司 | Creamy candy and preparation method thereof |
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| CN107125413A (en) * | 2017-05-09 | 2017-09-05 | 湖北工业大学 | A kind of preparation method rich in dietary fiber olive toffee |
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