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Corn frozen rice candies

A technology for frozen rice candy and corn syrup, which is applied in the field of preparation of corn frozen rice candy, can solve the problems of stickiness, single taste, and insufficiently rich taste, and achieves the effect of avoiding stickiness, rich taste and crisp taste.

Pending Publication Date: 2021-01-01
丰城市子龙冻米糖厂
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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 provide a preparation method of corn jelly rice candy, so as to solve the problems of single taste, insufficient mouthfeel and sticky teeth in the above-mentioned background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of corn jelly rice sugar, the processing production process is as follows:

[0032] The first step: Prepare the ingredients, the ingredients are composed of the following

[0033] Processing corn: Peel the corn into corn kernels, place the corn kernels on the baking tray, brush with a thin layer of oil, preheat the oven at 160 degrees, put the baking tray in, bake for 6-7 minutes, take it out, put After cooling, chop it up and set aside;

[0034] Cooking corn syrup: To make corn syrup from corn, the first step is to remove the germ and bran of the corn, process the corn into crushed corn, soak the crushed corn for 12-24 hours, add malt, and grind with amylase. The final mixed corn flour is placed in a pot for heating. The heating time should not exceed two hours. Place the syrup in a container for cooling. When the syrup is cooled to 60 degrees, add a small amount of malt for grinding and stir evenly. Place it in an incubator for 3- After 5 hour...

Embodiment 2

[0043] In the first step, when the syrup is cooled to 60 degrees, put the malt grinding into the corn syrup, the amount of which is 1.5%-3% of the total amount of corn syrup, put the ground mixed corn flour in the pot for heating, and put it in Stir continuously while heating, so that the material is heated evenly and can be completely melted into syrup. When the mixed corn flour is melted and boiled, adjust the fire to a low heat, and the total heating time should not exceed two hours.

[0044] In the fourth step, pour the prepared maltose and water into the sugar pot, heat it to 38-42°C, reduce the heat to the minimum, add the corn syrup into the sugar pot, mix well, and add the roasted sugar according to the amount Corn and rice flower, and stir quickly evenly. The syrup is not suitable for long-term cooking, which will increase the formation of reducing sugar. Long-term cooking will also make the color of the syrup darker and affect the quality. Because the syrup is not sui...

Embodiment 3

[0047] After the first step and the preparation of the ingredients are completed, when the glutinous rice is poured into the wooden barrel in the second step, first pour the glutinous rice into the barrel, then dissolve an appropriate amount of corn syrup with clear water, and pour the mixed solution into the wooden barrel. In the bucket, soak for 12-13 hours, so that the glutinous rice can fully absorb the sweetness of the corn, so that the corn jelly rice candy has a strong corn flavor. In the fourth step, when the syrup is boiled, heat it to 38 At -42°C, add corn syrup to the sugar pot and adjust the firepower to the lowest level. Since the syrup can be wrapped on the frozen rice candy, you can taste the taste of corn in every bite when eating corn candy. And after going through the final mixing stage, the taste of roasted corn, wolfberry and sesame is added to the corn jelly rice candy, which makes the taste of the corn jelly rice candy richer.

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Abstract

The invention discloses a preparation method of frozen corn candies. The method comprises the following processing and production processes: step 1, preparing ingredients which are prepared by 1, processing corn, putting corn kernels into an oven for baking, cooling and chopping for later use, and 2, boiling corn syrup, processing the corn into broken corn, soaking the broken corn for 12-24 hours,then adding malt and amylase for grinding, placing the ground mixed corn flour in a pot for heating for not more than two hours, placing the syrup in a container for cooling, adding a small amount ofmalt for grinding and uniformly stirring when the syrup is cooled to 60 DEG C, placing the mixture in a heat preservation box for 3-5 hours, taking out the mixture from the heat preservation box, boiling the syrup, filtering the syrup through a gauze element, putting the filtered syrup into a pot, boiling the syrup, and decocting the syrup until the syrup is thick. The corn frozen rice candies prepared by the invention have strong corn flavor, are rich in taste and do not stick to teeth.

Description

technical field [0001] The invention relates to the technical field of production and processing of frozen rice sugar, in particular to a preparation method of corn frozen rice sugar. Background technique [0002] Frozen rice candy is a famous Han nationality snack in Pingxiang, Jiangxi, Fengcheng, Yichun, Fuzhou and other areas of the Jiangxi section of the Shanghai-Kunming line and the expressway section, as well as the central and western regions such as Jinhua, Zhejiang. It is sold on the train and can be eaten immediately after opening the bag. It can satisfy the hunger of passengers and is a good convenience food for the journey. [0003] Because the traditional frozen rice candy is only made of glutinous rice and maltose, its taste is hard and sticky to the teeth. With the development of society, people are increasingly pursuing the taste, taste and quality of snacks. The frozen rice candy has a single taste and few matching types, which does not meet the masses' req...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42A23V2002/00A23V2200/16A23V2200/15A23V2200/14
Inventor 徐意
Owner 丰城市子龙冻米糖厂
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