Cumin needle mushroom sticky candy

A technology of Flammulina velutipes and brown sugar, which is applied in confectionery, confectionery industry, food ingredients containing oligosaccharides, etc., can solve the problems of high calorie, failure to be favored, and easy to cause obesity, etc. The effect of sugar absorption

Inactive Publication Date: 2016-08-10
YINGSHANG HAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the brown sugar products on the market have high calories, and eating too much can easily lead to obesity. With the continuous enhancement of people's health awareness, the traditional high-sugar and high-fat brown sugar can no longer be favored. The market urgently needs a kind of brown sugar with health care functions.

Method used

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  • Cumin needle mushroom sticky candy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A cumin enoki mushroom kraft candy, made of the following raw materials in parts by weight: fructo-oligosaccharide 56-58, galacto-oligosaccharide 41, sorghum flour 27, purple potato starch 16, perilla seed oil 16, enoki mushroom 12, pine nuts 10 , skimmed milk 3, cumin powder 2.2, Tianjing grass 1.4, verbena 1.4, citrus leaf 1.1, phylloxera 0.4, salt 2.4, kefir 0.6, centrum powder 0.2, lysozyme 0.02.

[0030] Described cumin powder is that cumin is blanched in hot water for 15 minutes, taken out, pulverized, passed through a 100-mesh sieve, placed in a hot pan, and stir-fried at 42 rpm until the moisture content is the weight of cumin powder. 6% (w / w), take out and cool to 20°C, set aside.

[0031] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: xylanase: β-glucosidase: lipase = 14:11:10:7:4.

[0032] A preparation method of cumin Flammulina velutipes nougat, the concrete steps are:

[0033] (1) Wash the ...

Embodiment 2

[0042] A cumin Flammulina velutipes kraft candy is made from the following raw materials in parts by weight: fructo-oligosaccharide 57, galacto-oligosaccharide 42, sorghum flour 28, purple potato starch 17, perilla seed oil 17, enoki mushroom 13, pine nuts 10, defatted Milk 3, cumin powder 2.3, Tianjingcao 1.5, verbena 1.5, citrus leaves 1.2, phylloxera 0.5, salt 2.5, kefir 0.7, centrum powder 0.2, lysozyme 0.02.

[0043] Described cumin powder is that cumin is blanched in hot water for 18 minutes, taken out, pulverized, passed through a 110-mesh sieve, placed in a hot pan, and stir-fried at 43 rpm until the moisture content is the weight of cumin powder. 7% (w / w), take it out and cool it down to 25°C for later use.

[0044] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: xylanase: β-glucosidase: lipase = 14:12:10:7:5.

[0045] A preparation method of cumin Flammulina velutipes nougat, the concrete steps are:

...

Embodiment 3

[0055] A cumin Flammulina velutipes kraft candy is made from the following raw materials in parts by weight: fructo-oligosaccharide 58, galacto-oligosaccharide 43, sorghum flour 29, purple potato starch 18, perilla seed oil 18, enoki mushroom 14, pine nuts 11, defatted Milk 4, cumin powder 2.4, Tianjing grass 1.6, verbena 1.6, citrus citrus leaf 1.3, phylloxera 0.6, salt 2.6, kefir 0.8, centrum powder 0.3, lysozyme 0.03.

[0056] Described cumin powder is that cumin is blanched in hot water for 20 minutes, taken out, pulverized, passed through a 120-mesh sieve, placed in a hot pan, and stir-fried at 44 rpm until the moisture content is the weight of cumin powder. 8% (w / w), take out and cool to 30°C, set aside.

[0057] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: xylanase: β-glucosidase: lipase = 15:12:11:8:5.

[0058] A preparation method of cumin Flammulina velutipes nougat, the concrete steps are:

[0059]...

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PUM

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Abstract

The invention discloses a cumin needle mushroom sticky candy, which is prepared from the following raw materials: fructo-oligosaccharide, galacto-oligosaccharides, sorghum flour, potato starch, purple perilla seed oil, needle mushroom, pine nuts, skim milk, cumin powder, folium lycii, herba verbenae, Phyllanthus urinaria L., salt, kefir, centrum powder and lysozyme. The sticky candy has the advantages of chewiness, delicacy, moderate hardness, no sticking to teeth, moderate salty, sour and sweet flavor, strong flavor, balanced nutrition and easy absorption, and can enhance immunity, protect the heart and cerebral vessels, promote gastrointestinal function, resist oxidation and aging, detoxify and beautify. Cumin and needle mushroom in reasonable collocation have rich harmonious flavor, sweet and salty taste, and unique taste; the materials have wide sources, low price and rich nutrition, and gain sweet and sour taste after kefir fermentation, and the flavor ingredients promote absorption and utilization; and the stone paper for packaging is low in price, safe and non-toxic, protects the environment and saves cost.

Description

technical field [0001] The invention mainly relates to the field of candy processing, in particular to a cumin enoki mushroom brown candy. Background technique [0002] Cowhide candy is known as "the best in Yangzhou" and is a specialty of Yangzhou. The taste is sweet and sweet, the outer layer of sesame seeds is uniform, the cut surface is brown and bright, translucent, elastic, fragrant, chewing and not sticking to the teeth, it enjoys a high reputation at home and abroad, and the taste has reached the best of elasticity, toughness and softness. state. [0003] Cumin is rich in oil and has a strong aroma. It is mainly used for seasoning and extracting spices. The aroma is more obvious when heated. Cumin also has the effects of refreshing the brain and opening the meridians, reducing fire and calming the liver, dispelling cold and dehumidification, regulating qi and appetizing, dispelling wind and relieving pain, and has curative effects on indigestion, stomach cold pain,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/364A23G3/366A23G3/42A23G3/48A23V2002/00A23V2200/16A23V2200/324A23V2200/326A23V2200/32A23V2200/302A23V2200/318A23V2200/332A23V2250/21A23V2250/18A23V2250/5118A23V2250/28
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD
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