Roxburgh rose and sweet potato crunchy candy and processing method thereof

Abstract

The invention provides roxburgh rose and sweet potato crunchy candies and a processing method thereof, and relates to the field of roxburgh rose and sweet potato crunchy candy processing. The rosa roxburghii tratt fruit and sweet potato crunchy candy composition is prepared from the following raw materials in percentage by weight: 65% of maltose, 8% of rosa roxburghii tratt fruit grains, 7% of sweet potato fibers and 20% of sesame pulp. According to the roxburgh rose and sweet potato crunchy candy, original ecological food materials such as Guizhou specialty fruit roxburgh rose, plateau sweet potatoes and sesames are adopted, a special process and an advanced packaging technology are adopted, a novel product with unique characteristics, namely the roxburgh rose and sweet potato crunchy candy is researched, developed and innovated, and the roxburgh rose and sweet potato crunchy candy is organically combined with the roxburgh rose rich in vitamin C and sweet potato fibers; the rosa roxburghii tratt fruit wine also has the sour fragrance of rosa roxburghii tratt fruits and rich vitamin C. As the sugar content and sweetness of the whole product are reduced, the taste is more comfortable.

Description

Technical Field

[0001] The present invention relates to the technical field of the preparation of Rosa roxburghii Tratt sweet potato brittle candy, and specifically relates to a Rosa roxburghii Tratt sweet potato brittle candy and a processing method thereof. Background Art

[0002] The Rosa roxburghii Tratt sweet potato brittle candy and its processing method are processed from maltose, sweet potato fiber, sesame, Rosa roxburghii Tratt, etc. The process includes sugar boiling, pulling white, puffing, pressing into sheets, cutting into grains, cooling, and packaging and sealing. The present invention uses original ecological ingredients such as the special local mountain fruit Rosa roxburghii Tratt, plateau sweet potatoes, and sesame in Guizhou, and through special processing techniques and advanced packaging technologies, it is developed and innovated to launch a new product with unique characteristics - Rosa roxburghii Tratt sweet potato brittle candy. By organically combining Rosa roxburghii Tratt rich in vitamin C with sweet potato fiber, in addition to the characteristics of being crispy and melting in the mouth, the product also has the sour fragrance of Rosa roxburghii Tratt and rich vitamin C. Since the overall product reduces the sugar content and sweetness, the taste is more comfortable.

[0003] The present invention has developed a new and unique healthy and delicious Rosa roxburghii Tratt sweet potato brittle candy, which organically combines local original ecological wild fruits with local specialties, transforms the materials with both medicinal and edible properties into healthy snacks, is safe and hygienic, has reliable quality, the product is crispy, and has a thick fruit fragrance. The overall taste is sweet, crispy, sour and fragrant, the grains are small and easy to chew, the aftertaste is full and long, and the products with single-grain independent packaging are easy to store and carry. Summary of the Invention

[0004] (I) Technical Problems to be Solved

[0005] In view of the deficiencies of the prior art, the present invention provides a Rosa roxburghii Tratt sweet potato brittle candy and a processing method thereof. The automatic forming production line improves the production capacity and has good plasticity, solves the traditional preparation method, prepares the Rosa roxburghii Tratt sweet potato brittle candy into small pieces, and the independent packaging is convenient for carrying, storing and eating, is safe and hygienic, and can also avoid the waste caused by incomplete consumption.

[0006] (II) Technical Solutions

[0007] To achieve the above objectives, the present invention is realized through the following technical solutions: A Rosa roxburghii Tratt sweet potato brittle candy, and the composition of the Rosa roxburghii Tratt sweet potato brittle candy contains the following raw materials prepared: maltose, Rosa roxburghii Tratt grains, sweet potato fiber, and sesame paste.

[0008] Preferably, the composition of the Rosa roxburghii Tratt sweet potato brittle candy contains the following raw materials prepared according to percentages: 65% of maltose, 8% of Rosa roxburghii Tratt grains, 7% of sweet potato fiber, and 20% of sesame paste.

[0009] Preferably, the composition of the Rosa roxburghii Tratt sweet potato brittle candy contains the following raw materials prepared according to percentages: 67% of maltose, 7% of Rosa roxburghii Tratt grains, 6% of sweet potato fiber, and 20% of sesame paste.

[0010] Preferably, the Rosa roxburghii sweet potato brittle candy composition is prepared from the following raw materials in percentage: maltose 66%, Rosa roxburghii fruit grains 9%, sweet potato fiber 8%, and sesame paste 19%.

[0011] Preferably, the Rosa roxburghii sweet potato brittle candy composition is prepared from the following raw materials in percentage: maltose 64%, Rosa roxburghii fruit grains 6%, sweet potato fiber 9%, and sesame paste 21%.

[0012] A processing method of Rosa roxburghii sweet potato brittle candy includes the following specific preparation steps:

[0013] Step 1: Inspection: Inspect the raw materials and auxiliary materials to be prepared to check whether they meet the quality requirements of the materials and the determination of the percentage in the proportion.

[0014] Step 2: Sugar boiling: Pour maltose into the sugar-boiling pot and boil it until the sugar water becomes viscous, then take it out of the pot for pulling and whitening.

[0015] Step 3: Pulling and whitening: Place the sugar material taken out of the pot on the pulling and whitening machine, start the machine for pulling and whitening, and the sugar body becomes crispy and soft to complete the pulling and whitening.

[0016] Step 4: Shortening: Grind sesame into paste, heat and stir-fry it in the shortening pot, add Rosa roxburghii fruit grains and sweet potato fiber, put the pulled and whitened sugar material into the shortening pot, squeeze and beat it repeatedly, and keep the temperature at 38 - 42°C to make the sesame paste, Rosa roxburghii fruit grains, sweet potato fiber and sugar material evenly mixed to form a crispy sugar material.

[0017] Step 5: Tablet pressing and granulating: Cut the well-shortened sugar material into 2cm * 1cm * 1cm rectangular blocks with an automatic tablet pressing and cutting machine. The tablet pressing and cutting machine consists of a feeding and conveying device, a tablet pressing roller, a cutting blade, a cooling air duct, and a collecting tank. Slowly put the well-shortened sugar material into the receiving hopper of the feeding and conveying device, extrude it into a round strip by the driving roller, press it into a flat strip with a width of 1cm and a thickness of 1cm by the tablet pressing roller, send it to the cutting machine through the conveyor belt to cut it into 2cm-long rectangular blocks, enter the air-cooling tunnel for cooling, and collect the sugar blocks with a stainless steel collecting tank after cooling. At this time, it becomes a semi-finished product of Rosa roxburghii sweet potato brittle candy.

[0018] Step 6: Cooling: Place the semi-finished product of Rosa roxburghii sweet potato brittle candy in a special sterilization room for sterilization treatment.

[0019] Step 7: Packaging and sealing: Use an automatic blanking machine or an automatic pillow packaging machine to bag the Rosa roxburghii sweet potato brittle candy particles individually.

[0020] Preferably, the boiling temperature in Step 2 is kept at 117 - 123°C, and the water content of the pulled and whitened sugar is 15 - 18%.

[0021] Preferably, the pulling and whitening time in Step 3 is 3 - 5 minutes.

[0022] (III) Beneficial effects

[0023] The present invention provides a Rosa roxburghii Tratt sweet potato brittle candy and its processing method. It has the following beneficial effects:

[0024] 1. The present invention has developed a new and unique healthy and delicious Rosa roxburghii Tratt sweet potato brittle candy, which organically combines the local unique wild fruits in their original ecological state with local specialties, transforms the materials with both medicinal and edible properties into healthy snacks. The food safety and hygiene are ensured, and the quality is reliable. The product is crispy, with a thick fruity aroma. The overall taste is sweet, crispy, sour and fragrant, with small grains that are easy to chew, and a full and long aftertaste. The single-grain independently packaged product is easy to store and carry.

[0025] 2. The present invention uses the original ecological food materials such as the mountain fruit Rosa roxburghii Tratt, plateau sweet potato, and sesame in Guizhou specialties. Through special processing technology and advanced packaging technology, it has carried out research and innovation and launched a new product with unique characteristics - Rosa roxburghii Tratt sweet potato brittle candy. It organically combines the Rosa roxburghii Tratt rich in vitamin C with sweet potato fiber. In addition to the characteristics of being crispy and melting in the mouth, the product also has the sour aroma of Rosa roxburghii Tratt and rich vitamin C. Since the overall product has reduced sugar content and sweetness, the taste is more comfortable. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a process flow chart of steps 1 - 4 of a processing method of Rosa roxburghii Tratt sweet potato brittle candy proposed by the present invention;

[0027] Figure 2 It is a process flow chart of steps 5 - 7 of a processing method of Rosa roxburghii Tratt sweet potato brittle candy proposed by the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0028] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0029] Embodiment 1:

[0030] As Figure 1-2 shown, the embodiment of the present invention provides a Rosa roxburghii Tratt sweet potato brittle candy. The composition of the Rosa roxburghii Tratt sweet potato brittle candy contains the following raw materials formulated: maltose, Rosa roxburghii Tratt grains, sweet potato fiber, and sesame paste. The composition of the Rosa roxburghii Tratt sweet potato brittle candy contains the following raw materials formulated according to percentages: 65% of maltose, 8% of Rosa roxburghii Tratt grains, 7% of sweet potato fiber, and 20% of sesame paste.

[0031] A processing method of Rosa roxburghii Tratt sweet potato brittle candy includes the following specific preparation steps:

[0032] Step 1: Inspection: Inspect the raw materials and auxiliary materials to be prepared to see if they meet the quality requirements of the materials and the determination of the percentage in the proportion.

[0033] Step 2: Sugar boiling: Pour maltose into the sugar-boiling pot and boil it. Keep the boiling temperature at 117°C until the sugar water becomes viscous. When the water content for pulling white is 15%, take it out of the pot for pulling white.

[0034] Step 3: Pulling white: Place the sugar material taken out of the pot on the pulling white machine, turn on the machine to pull white. The pulling white time is 3 minutes. When the sugar body becomes soft and crispy, the pulling white is completed.

[0035] Step 4: Shortcrust making: Grind sesame into a paste, heat and stir-fry it in the shortcrust pot until cooked. Add prickly pear grains and sweet potato fibers. Put the sugar material after pulling white into the shortcrust pot, and repeatedly squeeze and beat it. Keep the temperature at 42°C to make the sesame paste, prickly pear grains, sweet potato fibers and the sugar material evenly mixed to make a crispy sugar material.

[0036] Step 5: Tablet pressing and granule cutting: Cut the well-made shortcrust sugar material into 2cm * 1cm * 1cm rectangular blocks with an automatic tablet pressing and cutting machine. The tablet pressing and cutting machine consists of a feeding and conveying device, a tablet pressing roller, a cutting blade, a cooling air duct and a collecting tank. Slowly put the well-made shortcrust sugar material into the receiving hopper of the feeding and conveying device, squeeze it into a round strip by the driving roller, press it into a flat strip with a width of 1cm and a thickness of 1cm by the tablet pressing roller, send it to the cutting machine through the conveyor belt to cut it into 2cm long rectangular blocks, and enter the air-cooling tunnel for cooling. After cooling, collect the sugar blocks with a stainless steel collecting tank. At this time, it becomes a semi-finished product of prickly pear and sweet potato shortcrust sugar.

[0037] Step 6: Cooling: Place the semi-finished product of prickly pear and sweet potato shortcrust sugar in a special sterilization room for sterilization treatment.

[0038] Step 7: Packaging and sealing: Use an automatic blanking machine or an automatic pillow packaging machine to bag the prickly pear and sweet potato shortcrust sugar granules individually.

[0039] Example 2:

[0040] The difference between this example and Example 1 is: A kind of prickly pear and sweet potato shortcrust sugar, and the composition of this prickly pear and sweet potato shortcrust sugar contains the following raw materials prepared: maltose, prickly pear grains, sweet potato fibers, sesame paste. This prickly pear and sweet potato shortcrust sugar composition is prepared according to the following percentages: maltose 67%, prickly pear grains 7%, sweet potato fibers 6%, sesame paste 20%.

[0041] Example 3:

[0042] The difference between this embodiment and the first embodiment is as follows: a prickly pear sweet potato crispy candy, and the composition of the prickly pear sweet potato crispy candy comprises the following raw materials: maltose, prickly pear grains, sweet potato fibers, and sesame paste. The composition of the prickly pear sweet potato crispy candy is prepared according to the following percentages: 66% of maltose, 9% of prickly pear grains, 8% of sweet potato fibers, and 19% of sesame paste.

[0043] Example 4:

[0044] The difference between this embodiment and the first embodiment is as follows: a prickly pear sweet potato crispy candy, and the composition of the prickly pear sweet potato crispy candy comprises the following raw materials: maltose, prickly pear grains, sweet potato fibers, and sesame paste. The composition of the prickly pear sweet potato crispy candy is prepared according to the following percentages: 64% of maltose, 6% of prickly pear grains, 9% of sweet potato fibers, and 21% of sesame paste.

[0045] Comparative example: The embodiments of the present invention provide a prickly pear sweet potato crispy candy combination. The composition of the prickly pear sweet potato crispy candy comprises the following raw materials: maltose, prickly pear grains, sweet potato fibers, and sesame paste. The composition of the prickly pear sweet potato crispy candy is prepared according to the following percentages: 60% of white granulated sugar, 9% of roasted peanuts, 8% of fresh sweet potatoes, and 18% of sesame paste.

[0046] The prickly pear sweet potato crispy candies prepared using Example 1, Example 2, Example 3, Example 4, and the comparative example were respectively used, and the taste after consumption was recorded. The raw materials were recorded in percentages in Table 1:

[0047] The results are shown in Table 1:

[0048] Table 1

[0049]

[0050] It can be seen from Table 1 that in Examples 1, 2, 3, and 4, the addition of different raw materials of maltose, prickly pear grains, sweet potato fibers, and sesame paste improves the edible taste of the prickly pear sweet potato crispy candy.

[0051] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A roxburgh and sweet potato crisp candy, characterized by: The roxburgh and sweet potato crisp candy composition comprises the following raw materials: maltose, roxburgh granules, sweet potato fibers and sesame paste.

2. A roxburgh and sweet potato crisp candy according to claim 1, characterized in that: The roxburgh and sweet potato crisp candy composition comprises the following raw materials prepared according to percentages: 65% of maltose, 8% of roxburgh grains, 7% of sweet potato fibers, and 20% of sesame paste.

3. The roxburgh and sweet potato crisp candy according to claim 1, characterized in that: The roxburgh and sweet potato crisp candy composition comprises the following raw materials prepared according to percentages: 67% maltose, 7% roxburgh grains, 6% sweet potato fibers, and 20% sesame paste.

4. The roxburgh and sweet potato crisp candy according to claim 1, characterized in that: The roxburgh and sweet potato crisp candy composition comprises the following raw materials prepared according to percentages: 66% of maltose, 9% of roxburgh grains, 8% of sweet potato fibers, and 19% of sesame paste.

5. The roxburgh and sweet potato crisp candy according to claim 1, characterized in that: The roxburgh and sweet potato crisp candy composition comprises the following raw materials prepared according to percentages: 64% of maltose, 6% of roxburgh grains, 9% of sweet potato fibers, and 21% of sesame paste.

6. A method for processing roxburgh and sweet potato crisp candy, based on the roxburgh and sweet potato crisp candy according to any one of claims 1 to 5, characterized in that: The method comprises the following specific preparation steps: Step 1: Acceptance: Inspect the raw materials and auxiliary materials to be prepared to see if they meet the quality requirements of the materials and determine the percentage in the proportion; Step 2: Boil sugar: Pour maltose into the sugar boiling pot and boil until the sugar water becomes viscous, then remove from the pot and pull it white; Step 3: Pull the sugar out of the pot: Place the sugar out of the pot on the pull-the-blank machine, turn on the machine to pull the sugar out until it is soft and crispy. Step 4: Shortening: Grind the sesame paste and heat it in a shortening pan and stir-fry until cooked. Add the sea roxburgh pieces and sweet potato fiber. Put the blanched sugar into the shortening pan and squeeze and beat it repeatedly. Keep the temperature at 38-42°C to evenly mix the sesame paste, sea roxburgh pieces, sweet potato fiber and sugar to make a crispy sugar. Step 5: tableting and granulation: the shortened sugar material is cut into 2cm*1cm*1cm rectangular blocks by an automatic tableting and granulating machine. The tableting and granulating machine is composed of a feeding and conveying device, a tableting roller, a cutting blade, a cooling air duct, and a collecting tank. The shortened sugar material is slowly put into the receiving hopper of the feeding and conveying device, squeezed into a round strip by a transmission roller, and pressed into a flat strip of 1cm wide and 1cm thick by a tableting roller. It is sent to a cutter through a conveyor belt and cut into 2cm long rectangular blocks, and enters an air cooling tunnel for cooling. After cooling, the sugar blocks are collected in a stainless steel collecting tank, and then become a semi-finished product of sea buckthorn sweet potato crisp candy; Step 6: Cooling: Place the semi-finished product of the sea buckthorn and sweet potato crisp candy in a special sterilization room for sterilization; Step 7: Packaging and sealing: Use an automatic blanking machine or an automatic pillow packaging machine to bag the sweet potato candy granules individually.

7. The method for processing roxburghii and sweet potato crisp candy according to claim 6, characterized in that: In step 2, the cooking temperature is maintained at 117-123° C., and the white water content is 15-18%.

8. The method for processing roxburghii and sweet potato crisp candy according to claim 6, characterized in that: The whitening time in step 3 is 3 to 5 minutes.

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