Method for preparing soft sweets by taking coarse food grains as raw materials

Abstract

The invention discloses a method for preparing soft sweets by taking coarse food grains as raw materials and relates to a soft sweet processing method. The method comprises the following steps of: (1) selecting the raw materials; (2) preparing raw stock; (3) mixing the raw stock and syrup and edible glue solution so as to obtain mixed liquid glucose; (4) injecting the liquid glucose into a mold, condensing and demolding so as to obtain sweet bodies; (5) brushing a surface layer on the surfaces of the sweet bodies; and (6) drying the sweet bodies until the water content of the sweet bodies is lowered to 16 percent. The method is characterized in that: the coarse food grain raw materials selected in the step (1) is one or the mixture of more of corn, pumpkin, sweet potato, purple potato, small potato, yam, mung bean and red bean; the surface layers of the sweet bodies obtained in the step (5) are made of glutinous rice flour; and in the step (6), the sweet bodies are dried at the temperature of 50+/-1 DEG C and the humidity of 50+/-5 percent for 48 hours. The method has the advantages that: the raw materials are readily available and the problem of browning and the problem of greasiness of the glutinous rice flour surface layers are solved; the soft sweets taste soft and accordant and have appropriate hardness; moreover, the shelf life of the coarse food grain soft sweets can be prolonged.

Description

Technical field: [0001] The invention relates to a soft candy processing method, in particular to a soft candy preparation method using coarse grains as raw materials. Background technique: [0002] Chinese Patent Application No. 200910213482.8 "Sweet Potato Jelly Candy and Its Preparation Method" discloses a method for making soft candy. The steps are: [0003] 1. Make sweet potato juice; [0004] 2. Mix sweet potato juice with syrup and edible glue to obtain mixed sugar solution; [0005] 3. Pour the obtained mixed sugar solution into the mold, and after cooling and solidifying, demould to obtain the sugar body; [0006] 4. Brush a layer of glazing and anti-sticking cooking oil on the surface of the sugar body; [0007] 5. Dry the sugar body coated with glazing and anti-sticking edible oil at a temperature of 31° C. and a humidity of 40-55%. After 24 hours, the water content of the sugar body is reduced to 16%, and sweet potatoes are obtained. Gummy candy. [0008] T...

AI Technical Summary

Problems solved by technology

[0011] After the sugar body is prepared in the above patent, a layer of glazing and anti-sticking edible oil is applied on the surface of the sugar body. With the improvement of living standards, people's taste requires less oil, so the outer coating of edible oil candy does not meet the needs of modern life.