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Making method of yam bean caramel

A production method and technology of jicama, applied in confectionery, confectionary industry, and food ingredient functions, etc., can solve the problems of jicama being difficult to store, and achieve the effect of soft taste, toughness, rich nutrition, and suitable sweetness

Inactive Publication Date: 2016-09-21
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that jicama is not easy to store, and to provide a method for making jicama caramel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of jicama caramel, concrete operation steps are:

[0015] (1) Syrup preparation: Add 15kg of maltose and 20kg of water to melt sugar, add fire to cook, keep the sugar solution in a boiling state for 12 minutes, then filter the sugar solution through an 80-mesh sieve and put it back into the pot for later use;

[0016] (2) Gelatinization: first adjust the starch into a milky suspension with cold water, filter it through a 120-mesh sieve, and when the sugar solution in the sandwich pot is boiled, pour the starch milk into the sugar solution evenly and keep stirring; the starch milk and After the boiling sugar solution is stirred and mixed, it becomes a translucent thick starch paste;

[0017] (3) Boil sugar: After the starch is gelatinized, continue to heat, gradually adjust the steam pressure to 450kPa, and keep stirring to fully mix the starch and syrup, then add the remaining maltose, protein powder, malic acid, and continue stirring and h...

Embodiment 2

[0021] A kind of preparation method of jicama caramel, concrete operation steps are:

[0022] (1) Syrup preparation: add 12kg of sucrose and 10kg of water to melt the sugar, add fire to cook, keep the sugar solution in a boiling state for 8-10min, then filter the sugar solution through a 60-mesh sieve and put it back into the pot for later use;

[0023] (2) Gelatinization: First, adjust the starch into a milky suspension with cold water, filter it through a 100-mesh sieve, and when the sugar solution in the sandwich pot is boiled, pour the starch milk into the sugar solution evenly and keep stirring; the starch milk and After the boiling sugar solution is stirred and mixed, it becomes a translucent thick starch paste;

[0024] (3) Boil sugar: After the starch is gelatinized, continue to heat, gradually adjust the steam pressure to 520kPa, and keep stirring, so that the starch and syrup are fully mixed, then add the remaining sucrose, licorice, citric acid, continue to stir and...

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PUM

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Abstract

The invention discloses a making method of a yam bean caramel and belongs to the field of food processing. The making method is characterized by including: using yam bean starch; preparing starch milk; filtering; slushing; gelatinizing; sugaring off; concentrating; cooling; rolling; slicing; dicing; packaging. The making method has the advantages that the yam bean caramel is soft and flexible in mouthfeel, strong in fragrance and proper in sweetness and has fragrant and glutinous flavor unique to yam bean; the yam bean caramel is rich in protein, starch and nutrition, has efficacy of promoting salivation to slake thirst, cooling to remove heat and lowering blood pressure and lipid and is a green nutritional food which is suitable for people of all ages and economical.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of jicama caramel. Background technique [0002] Yam potato, also known as jicama, jicama, is a cultivar that can form tubers in the leguminous genus Jicama, and is an annual or perennial twining herbaceous vine. The roots of jicama are large, and the meat is white, tender, juicy and nutritious. It is rich in sugar and protein, and also rich in vitamin C and various trace elements such as calcium, iron, zinc, copper, phosphorus, sun, etc. necessary for the human body. It has the effects of promoting body fluid and quenching thirst, cooling and removing heat, detoxifying alcohol, lowering blood pressure and blood lipids, and has a good curative effect on cardiovascular diseases. At present, the production of jicama is abundant in the market, and the development of deep-processed jicama products will play a certain role in promoting my country's economic development...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2250/21A23V2200/30A23V2200/326A23V2200/3262
Inventor 王林林
Owner 王林林