Perillaseed bobo sugar and production method thereof

A production method and technology of bobo sugar, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as hindering local economic development, high oil content of ordinary sesame, short shelf life, etc., and achieve promotion of export strategies and varieties. Rich, fine-tasting effect

Inactive Publication Date: 2014-04-09
ZHENNING HEXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bobo sugar is a local specialty produced in Zhenning, Anshun City, Guizhou Province. The bobo sugar in the prior art is mainly made of flour, glutinous rice, malt and a little ordinary sesame. Due to the simple formula and low raw material value, the production The taste of the bobo candy is poor, and the oil content of ordinary sesame is high, and it is easy to deteriorate after being mixed with flour. Therefore, the shelf life of the product is short, and it cannot be expanded and sold in the market, which hinders the development of the local economy; With the improvement of living standards, such low-grade, poor-tasting, and single-variety products can no longer meet the needs of the market.
[0003] For this reason, some researchers have made research from this aspect. As the patent No. 02113812.5 "Black Sesame Popose and Preparation Method" discloses a kind of black sesame popose, which consists of 50-100kg glutinous rice, 8-15kg Black sesame, 2.5-5kg of washed sesame, 1-2kg of bean curd, 2.5-5kg of peanut kernels, 0.5-1kg of sunflower seeds, 0.5-1kg of walnut kernels and 1.5-3kg of malt; Soak in warm water for 12 hours, steam slowly with low heat, add malt to the steamed glutinous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw material ratio: 50kg of glutinous rice, 20kg of crispy sesame, 10kg of washed white sesame, 6kg of peanut kernel, 2kg of walnut kernel and 4kg of malt;

[0027] A kind of preparation method of crisp mapo candy, the above-mentioned raw material ratio is prepared according to the following preparation steps:

[0028] (1) Soaking: Soak the glutinous rice in water for 8 hours;

[0029] (2) Steaming: Steam the glutinous rice soaked in step 1) at a temperature of 150°C;

[0030] (3) Mixing: Add the steamed glutinous rice in step 2) into the crushed malt and mix evenly;

[0031] (4) Fermentation: ferment the mixed malt rice for 10 hours at a temperature of 50°C, and pack the fermented malt rice mixture into bags;

[0032] (5) Squeeze: the malt rice mixture packed into the bag in step 4) is squeezed by a squeezer, and then the squeezed juice is put into a boiler for high-temperature dehydration to form rice malt syrup;

[0033] (6) Whitening: Put the rice maltose syrup i...

Embodiment 2

[0036] Raw material ratio: 100kg of glutinous rice, 10kg of crispy sesame, 20kg of washed white sesame, 3kg of peanut kernel, 1kg of walnut kernel and 2kg of malt;

[0037] A kind of preparation method of crisp mapo candy, the above-mentioned raw material ratio is prepared according to the following preparation steps:

[0038] (1) Soaking: Soak the glutinous rice in water for 10 hours;

[0039] (2) Steaming: Steam the glutinous rice soaked in step 1) at a temperature of 90°C;

[0040] (3) Mixing: Add the steamed glutinous rice in step 2) into the crushed malt and mix evenly;

[0041] (4) Fermentation: ferment the mixed malt rice for 8 hours at a temperature of 80°C, and pack the fermented malt rice mixture into bags;

[0042] (5) Squeeze: the malt rice mixture packed into the bag in step 4) is squeezed by a squeezer, and then the squeezed juice is put into a boiler for high-temperature dehydration to form rice malt syrup;

[0043] (6) Whitening: Put the rice maltose syrup i...

Embodiment 3

[0046] According to Embodiment 1 or Embodiment 2, the ratio of raw materials is adjusted to 60 kg of glutinous rice, 13 kg of crispy rice, 17 kg of washed white sesame, 4 kg of peanut kernels, 1.8 kg of walnut kernels and 3.5 kg of malt.

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Abstract

The invention relates to the field of processing sugar foods and particularly relates to a perillaseed bobo sugar and a production method of the perillaseed bobo sugar. The bobo sugar is produced by the raw materials in mass of 50kg-100kg of sticky rice, 10kg-20kg of perillaseed, 10kg-20kg of white sesame seeds cleaned by water, 3kg-6kg of peanut kernels, 1kg-2kg of walnut kernels and 2kg-4kg of malt through steps of soaking, steaming, mixing, fermenting, squeezing, pulling to be white and flattening. The bobo sugar uses the perillaseed as the raw material and only includes 50% of oil of common sesames. The expiration period of the perillaseed bobo sugar produced in Zhenning can be prolonged to more than 6 months without adding any preservative due to low oil and fat contents of the perillaseed, so as to promote the remote sale strategy of the special local product bobo sugar. The bobo sugar provided by the invention has a special receipt, can be melted in the mouth, has a fine and smooth taste, is agreeably sweet, puffy and delicious, and can aid digestion and activate appetite; the nutritional ingredients of the bobo sugar can be ensured, the taste is rich, the expiration period is long and various varieties can be realized.

Description

technical field [0001] The invention relates to the field of sugar food processing, in particular to crispy mapo candy and a preparation method thereof. Background technique [0002] Bobo sugar is a local specialty produced in Zhenning, Anshun City, Guizhou Province. The bobo sugar in the prior art is mainly made of flour, glutinous rice, malt and a little ordinary sesame. Due to the simple formula and low raw material value, the production The taste of the bobo candy is poor, and the oil content of ordinary sesame is high, and it is easy to deteriorate after being mixed with flour. Therefore, the shelf life of the product is short, and it cannot be expanded and sold in the market, which hinders the development of the local economy; With the improvement of living standards, such low-grade, poor-tasting, and single-variety products can no longer meet the needs of the market. [0003] For this reason, some researchers have made research from this aspect. As the patent No. 021...

Claims

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Application Information

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IPC IPC(8): A23G3/54
Inventor 马丽赵兴祥
Owner ZHENNING HEXIN FOOD
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