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Making method of caramel and jasmine flavored sweet potato candies

A production method, jasmine's technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of difficult control of syrup concentration, high moisture content of sweet potato strips, and difficult molding, so as to improve product grade and sense of value, excellent Taste, effect of easy storage

Pending Publication Date: 2021-09-17
麦康食品(青岛)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main problem of making sugar from sweet potato sticks is that the water content of sweet potato sticks is relatively large. After boiling sugar, it is easy to water out and difficult to form. The concentration of syrup is not easy to control, and it is easy to become soft after being placed.

Method used

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  • Making method of caramel and jasmine flavored sweet potato candies
  • Making method of caramel and jasmine flavored sweet potato candies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The production method of caramel jasmine flavored sweet potato candy is characterized in that the operation steps of the production method comprise:

[0025] (1) Add the sweet potato strips into the water, heat up and blanch;

[0026] (2) The sweet potato strips after blanching are separated from the blanching water, and the sweet potato strips are drained for later use;

[0027] (3) boiling and concentrating the separated blanching water to twice the concentration of the original solution;

[0028] (4) Heating the drained sweet potato strips for caramelization reaction, the reaction conditions are: 230° C. for 1 hour;

[0029] (5) Add fresh jasmine petals, fructose and blanching water concentrate to the caramelized sweet potato strips, then boil at low temperature until sticky, and press into pieces.

[0030] Furthermore, the sweet potato sticks are sweet potato sticks or residues after processing sweet potato sticks.

[0031] Further, in the blanching process in st...

Embodiment 2

[0035] The production method of caramel jasmine flavored sweet potato candy is characterized in that the operation steps of the production method comprise:

[0036] (1) Add the sweet potato strips into the water, heat up and blanch;

[0037] (2) The sweet potato strips after blanching are separated from the blanching water, and the sweet potato strips are drained for later use;

[0038] (3) boiling and concentrating the separated blanching water to 4.5 times the concentration of the original solution;

[0039] (4) Heating the drained sweet potato strips for caramelization reaction, the reaction conditions are: 230° C. for 1 hour;

[0040] (5) Add fresh jasmine petals, fructose and blanching water concentrate to the caramelized sweet potato strips, then boil at low temperature until sticky, and press into pieces.

[0041] Furthermore, the sweet potato sticks are sweet potato sticks or residues after processing sweet potato sticks.

[0042] Further, in the blanching process i...

Embodiment 3

[0046] The production method of caramel jasmine flavored sweet potato candy is characterized in that the operation steps of the production method comprise:

[0047] (1) Add the sweet potato strips into the water, heat up and blanch;

[0048] (2) The sweet potato strips after blanching are separated from the blanching water, and the sweet potato strips are drained for later use;

[0049] (3) boiling and concentrating the separated blanching water to 3 times the concentration of the original solution;

[0050] (4) Heating the drained sweet potato strips for caramelization reaction, the reaction conditions are: 230° C. for 1 hour;

[0051] (5) Add fresh jasmine petals, fructose and blanching water concentrate to the caramelized sweet potato strips, then boil at low temperature until sticky, and press into pieces.

[0052] Furthermore, the sweet potato sticks are sweet potato sticks or residues after processing sweet potato sticks.

[0053] Further, in the blanching process in ...

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Abstract

The invention discloses a making method of caramel and jasmine flavored sweet potato candies, and belongs to the technical field of processing of sweet potato candies. The making method is characterized by comprising the following steps of performing two-stage warming and blanching; separating blanched sweet potato strips from blanching water, and performing boiling and concentration on the blanching water obtained through separation until the concentration of the blanching water is 2-4.5 times of that of an original solution; and warming drained sweet potato strips, performing a caramelization reaction, adding fresh jasmine petals and fructose to the sweet potato strips from which sugar overflows after coking, performing mixing with the blanching water concentrated solution, then performing low-temperature boiling until the sweet potato strips are viscous, and performing pressing to obtain blocks. The making method disclosed by the invention has the beneficial effects that two-stage blanching is adopted, so that sugar can be sufficiently converted, besides, the effect of enzyme deactivation is also achieved at high temperature for a short time, the sugariness and the soft and glutinous mouth feel of sweet potatoes are guaranteed, and the sweet potato candies have excellent taste; and when the blanching sweet potato water is subjected to quadruple concentration until the content taste is 25%, the taste and the state are just right, the content taste can be sufficiently and naturally merged with the fragrance of jasmine flowers, and the fragrance is complementary and cannot be covered.

Description

Technical field: [0001] The invention belongs to the technical field of sweet potato sugar processing, and more specifically relates to a method for preparing caramel jasmine-flavored sweet potato sugar. Background technique: [0002] The residual strips after processing sweet potato strips cause great waste, and a large amount of residual strips make the cost of the product very high. If the remaining residual strips of processed sweet potato strips are processed into sweet potato sugar, not only the cost of sweet potato strips can be reduced, but also A new sweet potato product is produced. [0003] At present, the main problem of making sugar from sweet potato sticks is that the water content of sweet potato sticks is relatively large. After boiling the sugar, it is easy to water out and difficult to form. The concentration of syrup is not easy to control, and it is easy to become soft after being placed. Invention content: [0004] In order to solve the above problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/48A23G3/364A23G3/42A23V2002/00A23V2250/606A23V2300/50
Inventor 薛平
Owner 麦康食品(青岛)有限公司
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