Preparation method of mint hard candies having flavor of chili broadbean paste
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A mint hard candy and flavor technology, applied in confectionery, confectionery industry, food science, etc., can solve the problems of serious product homogeneity and high salinity, and achieve the effect of enhancing sweetness perception and reducing sugar content
Active Publication Date: 2019-02-22
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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Problems solved by technology
[0009] The object of the present invention is to provide a mint hard candy with watercress flavor and a preparation method thereof, aiming at the development bottleneck problems such as high salinity and serious product homogeneity in the confectionery industry existing in the existing bean chili sauce, which complies with the low water content of the bean chili sauce. Salinization, candy low-sugar, product functionalization and other industrial development requirements, to achieve low-salt Douban hot sauce, low-sugar candy products, and at the same time realize the health function of the product, and significantly improve the flavor and taste of candy, reduce production costs, and improve enterprise production benefit
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Embodiment 1
[0036] A preparation method of mint hard candy with watercress flavor, the method comprises the following steps:
[0037] 1) Preparation of chili sauce:
[0038] After arranging and removing impurities of 5 kg of fresh peppers, washing and draining, chopping and grinding are made into chili sauce (water content ≥ 80%) for subsequent use;
[0039] 2) Production of the finished song:
[0040] Soak 1 kg of dry soybeans for 8 hours until it breaks off and has no white or hard core, remove and drain, weigh 0.03% of the dry soybean mass as Aspergillus oryzae koji of Huyao 3.042, and weigh 15% of the dry soybean mass for the flour Firstly, mix the weighed seed koji with flour thoroughly, then mix well with the drained wet soybeans, put it on a plaque or a plate, and put it in a koji room to make koji. When the white hyphae are overgrown and the product temperature rises to 38°C, the koji is turned over once, and the temperature of the product is controlled below 38°C. When there ar...
Embodiment 2
[0052] A preparation method of mint hard candy with watercress flavor, the method comprises the following steps:
[0053] 1) Preparation of chili sauce:
[0054] After arranging and removing impurities of 5 kg of fresh peppers, washing and draining, chopping and grinding are made into chili sauce (water content ≥ 80%) for subsequent use;
[0055] 2) Production of the finished song:
[0056] Soak 2kg of dry soybeans for 8 hours until it breaks off without white or hard core, remove and drain, weigh 0.04% of the dry soybean mass as Aspergillus oryzae seed koji of Huyao 3.042, and weigh 20% of the dry soybean mass for flour Firstly, mix the weighed seed koji with flour thoroughly, then mix well with the drained wet soybeans, put it on a plaque or a plate, and put it in a koji room to make koji. When the white hyphae are overgrown and the product temperature rises to 38°C, the koji is turned over once, and the temperature of the product is controlled below 38°C. When there are y...
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mint hard candies having flavor of chili broadbean paste. The method comprises thefollowing steps of (1) preparing low-salt chili broadbean paste conforming to industry development (the salinity of the product namely the low-salt chili broadbean paste is lower than 6%) in a low-salt constant-temperature short-time preparation technology, performing drying, crushing and screening on the chili broadbean paste to obtain low-salt chili broadbean paste powder, preparing mint leavesinto mint powder through technologies of hot wind baking, breaking and screening, mixing the chili broadbean paste powder with the mint powder in a certain proportion to obtain powder materials, and storing the powder materials for standby application; adding water to cane sugar, performing dissolving, performing heating and decoction, performing cooling until high-plasticity candy semifinished products are generated, adding the high-plasticity candy semifinished products to the mixed powder materials, then performing overturning, blending and mixing, performing cooling, and performing shapingso as to obtain the mint hard candies having flavor of chili broadbean paste. Through the adoption of the method, low salt of the chili broadbean paste and low sugar of candy products are realized, besides, health-care functions of the products can be realized, the flavor and the mouth feel of the candies are significantly improved, the production cost can be reduced, and the production benefitsof enterprises can be increased.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of mint hard candy with watercress flavor. Background technique [0002] Douban chili sauce is made of soybeans and peppers as the main raw materials, wheat flour and edible salt as the main auxiliary materials, and aspergillus aspergillus as the main ingredient. It is a seasoning brewed by fermentation. It is nutritious and delicious, and it is a best-selling condiment with complete color, fragrance and taste, which is deeply favored by consumers. Douban chili sauce originated in the folk, and developed from family production to industrial production. It has a history of more than 200 years. [0003] In production, due to problems such as miscellaneous bacteria and aflatoxin-producing bacteria, the inhibitory effect of the high-salt environment is usually utilized, and the high-salt fermentation process is used to make Douban chili sauce (the salt c...
Claims
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Application Information
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