Improved bean powder sugar and manufacturing process

A production process and bean powder technology, which is applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of short shelf life, difficult transportation, uneven layers, etc., and achieve high nutritional and health care value, silky and easy taste. , the effect of long aftertaste

Active Publication Date: 2010-06-16
普绩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the sensory point of view: the layers are uneven, and there are 1-2mm hard lumps in the middle; therefore, from the taste, it makes people feel that the entrance is not suitable for melting, too sweet, and tastes like a machine; from the nutritional value point of view: due to the use of a large amount of sucrose, Sucrose contains lysine, eating it will make people fat, and many consumers are unwilling to accept it; in addition, the shelf life of the product is only about 6 months, and it is fragile and difficult to transport, so it cannot be supplied to remote and high-temperature areas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Put 10kg of liquid maltitol water into the sandwich pot, pour 35kg of liquid maltitol, 3Kg of powdered maltitol, 1kg of vegetable oil and 1.5Kg of cheese, wrap 0.4Kg of chrysanthemum, 0.06Kg of honeysuckle, and 0.03Kg of Prunella vulgaris with filter cloth Boil with licorice 0.05Kg at low temperature for 15 minutes, take out the package, then heat and concentrate to 140-155°C, immediately take it out of the pot, spread it out and cool it to 110-130°C, and then whiten it, and send the obtained block sugar into a room temperature of 25-30°C Studio spare.

[0046] (2) Highland barley fried noodles 65Kg, soybean powder 20Kg, sesame powder 5Kg, peanut powder 7Kg, fennel seed powder 0.5 Kg, tangerine peel 0.5Kg, salt 0.4 Kg, grass fruit 0.02Kg, pepper 0.25 Kg, star anise 0.02Kg, clove 0.005 Kg and Cinnamon 0.005Kg is fully stirred into mixed powder and heated to 80-90°C to keep warm, and set aside.

[0047] (3) Put the sugar cubes prepared in step (1) on a workbench at 7...

Embodiment 2

[0050] (1) 65Kg of highland barley fried noodles, 20Kg of soybean powder, 5Kg of sesame powder, and 7Kg of peanut powder are fully stirred into a mixed powder for later use.

[0051] (2) Put 10kg of liquid maltitol and water into a sandwich pot, pour 35kg of liquid maltitol, 3Kg of powdered maltitol, 1kg of vegetable oil, 1.3Kg of lemon juice, 3.3Kg of pineapple juice, 0.01Kg of citric acid, and 0.4Kg of chrysanthemum , when heated and concentrated to 140-155°C, take off the pot immediately, spread out and cool to 110-130°C, and pull white, and the obtained block sugar is sent to the studio at room temperature 25-30°C for later use;

[0052] (3) Put the sugar cubes on the workbench at 70-90°C → quickly press them into a circle with a thickness of 4-8cm and a diameter of 80-100cm → put the mixed powder fried to 110-120°C on the sugar Lay flat on the layer → fold in half into a semicircle → put the mixed powder → fold in half again to form a fan shape → add the mixed powder agai...

Embodiment 3

[0054] Embodiment three: the method for making coating type highland barley chocolate bean powder candy

[0055] Place the highland barley bean powder sugar prepared in Example 1 or Example 2 on the mesh belt of the existing chocolate production line, pour 150 kg of chocolate slurry into the thermal insulation slurry bin of the coating machine, and control the temperature at 20 to 35° C. , 2000kg of candy placed on the conveyor belt passes through the spray port of the slurry bin at a constant speed, sprays the chocolate coating evenly to 0.5 mm ~ 1 cm, and then blows patterns on the coating through the blowing port on the coating machine, and finally enters the coating After 3 to 4 minutes in the cooling tunnel of the machine, a chocolate shell is formed outside the highland barley bean powder sugar block, that is, the coating type highland barley chocolate bean powder sugar.

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PUM

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Abstract

The invention relates to improved bean powder sugar and a manufacturing process thereof. The improved bean powder sugar is of a coating type or a pouring type, which is mainly formed by fired highland barley flour, bean powder, peanut powder, sesame powder, chocolate slurry and the like and has reasonable ingredients and higher nutritional value. The unique manufacturing process ensures fine control on manufacturing steps, lowered production cost and greatly improved product quality, and is favorable for improving the color, aroma, taste, shape, mouthfeel and flavor of the bean powder sugar. The bean powder sugar combines highland barley flour with chocolate, thereby really achieving silky and easy melt mouthfeel, long time aftertaste and no cane sugar, enriching varieties of the traditional bean powder sugar, and having natural, green, nutritional and health care functions better.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to an improved bean powder sugar and its production process. Background technique [0002] Currently on the market, the soybean powder sugar is in the shape of a cylinder with a length of 5 cm and a diameter of 1.5 cm. Due to the limitations of the manufacturing process, the number of layers can only reach 18 at most. From the sensory point of view: the layers are uneven, and there are 1-2mm hard lumps in the middle; therefore, from the taste, it makes people feel that the entrance is not suitable for melting, too sweet, and tastes like a machine; from the nutritional value point of view: due to the use of a large amount of sucrose, Sucrose contains lysine, which will make people fat if eaten, and many consumers are unwilling to accept it; in addition, the product has a short shelf life of only about 6 months, is fragile and difficult to transport, and cannot be supplied to re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54
Inventor 普绩
Owner 普绩
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