Lotus root silk sugar

A technology of lotus root candy and white sugar, applied in the field of lotus root candy, can solve problems such as better experience and heat requirements, enterprises cannot afford idle time, lack of process technology, etc., and achieve the effect of industrialized mass production, good quality and good taste.

Inactive Publication Date: 2016-10-26
金溪县琅琚镇礼义行藕丝糖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production method can only be produced in winter in a year. If large-scale production is desired, the enterprise cannot afford the idle time of more than half a year
Moreover, the traditional method has good requirements for experience and heat, and lacks a systematic process technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A lotus root candy, the preparation method of which is as follows: select 50 catties of high-quality glutinous rice, soak it for 12 hours in the evening, filter and dry it in the next morning, steam it and put it in a vat, then add 1 catties of ground dry malt and warm water, stir evenly, and keep the temperature Ferment in the tank at 60-70°C for 6-7 hours, filter the pulp and remove the slag, and boil it into sugar; add appropriate amount of soybean powder and peanut powder to pull it into fine sugar silk; use 2 taels of white sugar and 3 qian per catty of sugar Osmanthus fragrans, 1 tael of sesame seeds, 1 tael of peanuts, and 3 to 4 kumquat cakes are rolled into walnut-sized balls and packed.

[0014] In the process of boiling sugar, the fire in the pot needs to be strong. There are sugar bubbles in the pot. The sugar bubbles are small to large. , You need to take a sample of cold water to test the sugar before taking the sugar.

Embodiment 2

[0016] A lotus root candy, the preparation method of which is as follows: select 50 catties of high-quality glutinous rice, soak it for 12 hours in the evening, filter and dry it in the next morning, steam it and put it in a vat, then add 2.5 catties of fresh malt and warm water, stir evenly, and keep the temperature at 60-70°C Ferment in the cylinder for 6-7 hours, filter the pulp and remove the slag, and boil it into sugar; add appropriate amount of soybean powder and peanut powder to pull it into fine sugar silk; Two sesame seeds, one two peanuts, and three to four kumquat cakes are rolled into walnut-sized balls and packed.

[0017] In the process of boiling sugar, the fire in the pot needs to be strong. There are sugar bubbles in the pot. The sugar bubbles are small to large. , You need to take a sample of cold water to test the sugar before taking the sugar.

[0018] Example 3:

[0019] A lotus root candy, the preparation method of which is as follows: select 50 catties ...

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PUM

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Abstract

The invention relates to the field of food processing and provides lotus root silk sugar. The lotus root silk sugar is prepared from components in parts by mass as follows: 11-17 parts of sticky rice, 0.2-0.85 parts of malt, 1-3 parts of bean flour, 0.1-0.5 parts of peanut powder, 1-3 parts of white sugar, 0.2-0.3 parts of sweet-scented osmanthus, 0.5-1 part of sesame, 0.5-1 part of sesame oil, 0.5-1 part of peanuts and 0.5-1 part of a cumquat cake. A preparation method comprises the following steps: high-quality sticky rice is selected, soaked for 12 hours at night, drained the next morning, steamed to be well cooked, put into a vat and mixed with the malt and warm water, the mixture is stirred uniformly and fermented for 6-7 hours in the vat at the temperature of 60-70 DEG C, syrup is filtered to remove residues, and sugar is prepared after boiling; the bean flour and the peanut powder are added, and silk sugar like fine lotus root silk is formed through drawing; with the white sugar, the sweet-scented osmanthus, the sesame, the peanuts and the comquat cake as stuffing, the silk sugar is rolled to form balls almost as large as walnuts and packaged, and the lotus root silk sugar is prepared. A traditional method that lotus root silk sugar is made through heat control according to experience is changed, industrial mass production is effectively realized, the lotus root silk sugar is suitable for being produced in all seasons of a year, and the prepared lotus root silk sugar is good in quality and tastes great.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a lotus root candy. Background technique [0002] Lotus root candy is one of the traditional specialties of Jinxi County. Jinxi lotus root candy looks like a mass of white and tender lotus root on the outside, known for its sweetness, crispness and crispiness. Sesame, sweet-scented osmanthus, and orange cake are inside, sweet but not greasy, crispy, crispy and soft, melting in the mouth, with a lingering aftertaste. There is a folk song: "Huwan oil noodles go to Bianliang, Fanghe rice noodles go to Huguang, Huangtong winter bamboo shoots run all over the province, and lotus root candy is famous all over the world." [0003] The traditional production method can only be produced in winter in a year. If large-scale production is desired, the enterprise cannot afford the idle time of more than half a year. Moreover, the traditional method has good requirements for experience and he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2250/60A23V2300/24
Inventor 彭建泉
Owner 金溪县琅琚镇礼义行藕丝糖专业合作社
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