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Processing technology of bergamot pear crisp candy

A processing technology, pear crisp candy technology, applied in the confectionery industry, confectionery, food science, etc., can solve the problem that fragrant pears are not easy to store, achieve a delicious taste, inhibit the formation of nitrosamines, and help digestion Effect

Inactive Publication Date: 2015-12-16
周家勃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fragrant pears are not easy to store, and to provide a processing technology for fragrant pear halva

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of processing technology of fragrant pear crisp candy, concrete operation steps are:

[0016] (1) Raw material processing: stir-fry black sesame, crush soft white sugar into powdered sugar, stir-fry corn flour and mix well with black sesame, then mix fragrant pear powder, ganoderma extract, poria powder, sugar powder, and sesame flour;

[0017] (2) Boil the sugar: Put the caramel in the pot, boil it into a semi-liquid state, and knead it into a ball after cooling;

[0018] (3) Mixing: Glue the boiled caramel with powdered sugar, use a rolling pin to roll a thin slice of 65cm long and 30cm wide on the chopping board, then sprinkle with crispy sugar powder, break and press with your hands;

[0019] (4) Making semi-finished products: fold and press once, sprinkle some halva powder, repeatedly fold and press 12 times, that is, semi-finished products;

[0020] (5) Packing: Cut the semi-finished product into 2cm cubes, sprinkle a layer of water chestnut powder, and pa...

Embodiment 2

[0022] A kind of processing technology of fragrant pear crisp candy, concrete operation steps are:

[0023] (1) Raw material processing: Fry black sesame and peanuts and crush them, crush sucrose into powdered sugar, stir-fry flour and mix well with black sesame, then mix fragrant pear powder, Ganoderma lucidum extract, corn flour, sugar powder, and sesame flour mix;

[0024] (2) Boil the sugar: Put the caramel in the pot, boil it into a semi-liquid state, and knead it into a ball after cooling;

[0025] (3) Mixing: Glue the boiled caramel with powdered sugar, use a rolling pin to roll a thin slice of 55cm long and 20cm wide on the chopping board, then sprinkle with crispy sugar powder, break and press with your hands;

[0026] (4) Making semi-finished products: fold and press once, sprinkle some halva powder, repeatedly fold and press 2-4 times, that is, semi-finished products;

[0027] (5) Packaging: Cut the semi-finished product into 7cm cubes, sprinkle with a layer of pr...

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Abstract

The invention discloses a processing technology of a bergamot pear crisp candy, and belongs to the field of food processing. The processing technology is characterized in that the bergamot pear crisp candy is prepared from the following raw materials: 800g of bergamot pear powder, 120g of a cortex acanthopanacis extract, 12kg of corn flour, 3kg of coix seeds, 5kg of walnut kernel, 25kg of aspartame and 12kg of liquorice as a formula. The processing technology comprises the following technological processes: raw material treatment, decoction of sugar, mixing, semi-finished product preparation and packaging. The processing technology has the beneficial effects that the bergamot pear crisp candy is fragrant and palatable in mouthfeel and appropriate in sweetness, has a unique flavor of the bergamot pear, and is matched with the cortex acanthopanacis extract with high extremely high nutritive value, so that the finished product is high in nutritive value, is easily absorbed by a human body, is beneficial to conducive digestion, is capable of expelling phlegm to arrest coughing, has a conservation effect on the throat, and is capable of preventing atherosclerosis after being eaten often, and inhibiting formation of a cancerogenic substance nitrosamine, so that the effects of preventing cancers and resisting cancers are reached.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of pear crisp candy. Background technique [0002] Fragrant pears, called "milk ximti" in Uighur, are characterized by strong fragrance, thin skin, fine meat, juicy, sweet and crisp, refreshing and delicious, and are the top grade of pears in Xinjiang. Korla fragrant pear has the largest output and good quality. Korla fragrant pear is one of the most famous fruits in Xinjiang at home and abroad. It is known as "Chinese honey pear" and "treasure among pears" in overseas markets. [0003] Functions of fragrant pears: 1. Fragrant pears are rich in B vitamins, which can protect the heart, reduce fatigue, enhance myocardial vitality, and lower blood pressure; 2. Fragrant pears contain glycosides and tannic acid, which can eliminate phlegm It relieves cough and has a maintenance effect on the throat; 3. Fragrant pears have more carbohydrates and multivitamins, which ...

Claims

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Application Information

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