Shiny-leaved yellowhorn crunchy candy and preparation method thereof

Abstract

The invention discloses shiny-leaved yellowhorn crunchy candy and a preparation method thereof, and belongs to the technical field of food processing. The crunchy candy is prepared from, by weight, 25-35 parts of shiny-leaved yellowhorn powder, 35-45 parts of purple perilla powder, 5-10 parts of apple powder, 10-15 parts of honey and 20-30 parts of maltose. The preparation method comprises the following steps: preparing the xanthoceras sorbifolia bunge powder, the purple perilla powder and the apple powder, frying, boiling sugar, forming and puffing to finally prepare the finished xanthoceras sorbifolia bunge crunchy candy. The nutritional ingredients of the shiny-leaved yellowhorn and the purple perilla are fully utilized, the natural nutritional flavor of the apples is reserved, the taste is crisp and loose, the nutrition is comprehensive, the shiny-leaved yellowhorn, the purple perilla and the apple powder are recombined to form the crunchy candy with better and more unique taste and deliciousness, and the crunchy candyis fragrant, sweet and delicious to eat, not sticky to teeth and not greasy in mouth, free of residues after being eaten, crisp, fragrant and sweet, and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sorbetia halva and a preparation method thereof. Background technique [0002] Xanthoceras sorbifolium Bunge, (scientific name: Xanthoceras sorbifolium Bunge), Sapindaceae, Xanthoceras genus deciduous shrubs or small trees, up to 5 meters high; branchlets are brownish red and strong, with leaves and stalks up to 30 cm long; leaflets opposite , slightly asymmetrical on both sides, apex acuminate, base cuneate, edge sharply serrated, inflorescences of bisexual flowers terminal, male inflorescences axillary, erect, total pedicel short, petals white, base purplish red or yellow, horn-like appendages of flower disc Body orange-yellow, filaments glabrous; capsule up to 6 cm; seeds black and shiny. It blooms in spring and bears fruit in early autumn. Xingguan fruit has high nutritional value, and the oil content in the kernel is extremely high. The oil content in sorbifolia...

AI Technical Summary

Problems solved by technology

[0006] At present, white granulated sugar is used too much in the traditional halva preparation process, with a sweetness of more than 9 points. The halva produced is relatively sweet and greasy, with poor taste and low nutrition.

However, Xantho sorbifolium nuts taste slightly bitter and are inconvenient to eat. How to make them taste good and maintain their nutritional content is a difficult problem to solve.