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A kind of preparation method of honey sago

A production method and technology of sago, applied in food preparation, frozen desserts, food science, etc., can solve problems such as unreasonable temperature control of honey production, guaranteed flavor, and rough taste of the product, so as to delay aging and make the particles crystal clear , the effect of not easy to regenerate

Inactive Publication Date: 2011-12-21
杭州源淇食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The particles added to the traditional zongzi popsicles are generally glutinous rice made of syrup and honey, but because the glutinous rice particles are too small, it affects the appearance of the product, making the product taste rough and easy to age
As a result, there are products that use sago instead of glutinous rice on the market. Currently, these products have different processing methods for sago and palm leaf water, resulting in uneven product quality.
Mainly adopt the method of warming and soaking sago in sugar liquid for honey making. Due to the unreasonable control of sugar content formula, honey making time and honey making temperature, the taste of sago will be hard, soft and easy to age after being frozen. However, the ordinary heating and cooking mode for soaking palm leaves cannot guarantee the flavor to the greatest extent under the premise of sufficient sterilization

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] Select 30 kg of dried Zong leaves, remove rotten leaves and sundries, and rinse with clean water.

[0014] Put the washed zong leaves into 220 kg of water, boil them for 5 hours, take out the palm leaves and filter out the sundries and broken leaves, and get the zong leaf water for later use;

[0015] Take 200 kg of palm leaf water, add 50 kg of dry sago after boiling, heat for 20 minutes at a steam pressure of 0.1 MPa, keep stirring during the heating process, then filter out the sago for later use;

[0016] Mix 50 kg of white sugar and 100 kg of palm leaf water and heat it to 75°C, put the filtered sago into it, keep the temperature at 65-70°C for 2 hours and keep stirring.

[0017] Then filter the sago through a 10-mesh sieve. After cooling, honey sago is obtained.

[0018] The applicant applied the honey-made sago produced by the method of the present invention to cold drink products. After the product was put into production, the sales volume in 2008 exceeded 8 m...

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Abstract

The invention relates to a method for making honeyed sagos, belonging to the field of food processing. The method for making the honeyed sagos comprises the following making steps: a. rinsing and cleaning 30 parts by weight of dry glutinous rice dumpling leaves by using 2% of salt water and removing rotted leaves and sundries; b. putting the glutinous rice dumpling leaves after being washed into 220 parts by weight of water, stewing the glutinous rice dumpling leaves for 5 hours after boiling, taking out the glutinous rice dumpling leaves, filtering the sundries and broken leaves and obtaining glutinous rice dumpling leaf decoction for standby; c. adding 50 parts by weight of dry sagos into the glutinous rice dumpling leaf decoction after boiling 200 parts by weight of glutinous rice dumpling leaf decoction, heating the mixture for 20 minutes, continuously stirring the mixture in the heating process and then filtering the sagos for standby; d. 50 parts by weight of white sugar and 100 parts by weight of glutinous rice dumpling leaf decoction are mixed and heated to 75 DEG C, putting the filtered sagos into the mixture and keeping the temperature of 65 DEG C to 70 DEG C for 2 hours; and e. then filtering the sagos by a screen mesh of 10 meshes and obtaining the honeyed sagos after cooling. The invention has the advantages of advanced technological method, good mouth feel and hard aging and retains the traditional taste.

Description

technical field [0001] The invention relates to a preparation method of honey sago, which belongs to the field of food processing. Background technique [0002] The granules added to the traditional zongzi popsicles are generally glutinous rice made of syrup and honey, but because the glutinous rice granules are too small, it affects the appearance of the product, making the product rough in taste and easy to age. So there are products that use sago instead of glutinous rice on the market, but at present, these products have uneven product quality due to the different processing methods of sago and palm leaf water. Mainly adopt the method of warming and soaking sago in sugar liquid for honey making. Due to the unreasonable control of sugar content formula, honey making time and honey making temperature, the taste of sago will be hard, soft and easy to age after being frozen. However, the ordinary heating and cooking mode for soaking palm leaves cannot guarantee the flavor t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/04A23G9/42A23L1/164A23L7/139
Inventor 惠源
Owner 杭州源淇食品科技有限公司
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